4 Tbsp olive oil, divided

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

2 Tbsp fajita seasoning (or taco seasoning)

1 yellow onion, diced

1 yellow bell pepper, sliced into 1-inch strips

1 green bell pepper, sliced into 1-inch strips

1 red bell pepper, sliced into 1-inch strips

4 garlic cloves, minced

2 cups reduced-sodium chicken stock

1/2 cup heavy cream

1 (10-oz) can diced tomatoes

8 oz dried bow tie pasta

Kosher salt and black pepper, to taste

Garnishes: lime wedges, sour cream, sliced green onions, chopped cilantro

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Heat 2 Tbsp olive oil in a large pot over medium-high heat.
Season chicken with fajita seasoning and cook until golden and cooked through. Remove and set aside.
Add remaining olive oil to the pot with onion and bell peppers. Sauté until softened and slightly charred.
Stir in garlic and cook for 1 minute.
Add chicken stock, heavy cream, and diced tomatoes. Stir to combine.
Stir in pasta, bring to a boil, then reduce heat, cover, and simmer 12–15 minutes until pasta is tender.
Return chicken to the pot and stir everything together. Season with salt and pepper.
Serve hot, garnished with lime wedges, sour cream, green onions, and cilantro.

Swap chicken breasts with thighs for extra juiciness.

Add chili powder, jalapeños, or cayenne for more spice.

Penne or rotini can be used instead of bow tie pasta.

For a lighter version, use half-and-half instead of cream.

Best reheated with a splash of broth or cream to refresh the sauce.