8 ounces pappardelle pasta or fettuccine noodles

2 tablespoons neutral oil (canola or vegetable oil)

1 pound boneless, skinless chicken breast, sliced into thin strips

2 tablespoons fajita seasoning

1 sweet onion, halved, sliced, and cut into half circles

2 bell peppers (any color), cleaned and sliced

3–4 cloves garlic, minced

1 cup heavy cream

1/4 cup reserved pasta water (or more if needed)

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes (adjust to taste)

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Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
Heat neutral oil in a large skillet over medium-high heat.
Add chicken strips, sprinkle with fajita seasoning, and cook until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, sauté onion and bell peppers until softened and slightly caramelized.
Add garlic and cook until fragrant, about 1 minute.
Return chicken to the skillet, pour in heavy cream, and stir well.
Add cooked pasta to the skillet and toss with sauce, adding reserved pasta water as needed to loosen.
Season with kosher salt and red pepper flakes to taste.
Serve hot with plenty of sauce, chicken, and vegetables in each portion.

Substitute shrimp for chicken for a seafood twist.

Stir in cream cheese for extra creaminess.

Top with fresh cilantro or a squeeze of lime before serving.

Try different pasta shapes like penne or rigatoni.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet with a splash of cream or pasta water.