Prep the chicken and veggies. Slice the peppers and onion into thin strips. Pat the chicken dry and season both sides with 1 tablespoon fajita seasoning, plus a pinch of salt and pepper.

Sear the chicken. Heat 1 tablespoon oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and rest.

Cook the veggies. Add another tablespoon of oil to the same pan. Toss in the peppers and onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and slightly charred on the edges. Add garlic and cook 30 seconds.

Build the base. Sprinkle the remaining fajita seasoning over the veggies. Stir in the diced tomatoes (with juices) and broth. Bring to a lively simmer.

Add the pasta. Stir in the dry pasta. Reduce heat to medium, cover, and cook 10–12 minutes, stirring every 2–3 minutes so it doesn’t stick. Add splashes of water if the pan gets dry before the pasta is tender.

Slice the chicken. While the pasta cooks, slice the rested chicken into thin strips across the grain. Keep any juices.

Make it creamy. When the pasta is al dente and the liquid looks saucy, pour in the cream. Stir and simmer 1–2 minutes to thicken slightly.

Add cheese and chicken. Reduce heat to low. Stir in the shredded cheese until melted. Add the sliced chicken and any juices back to the pan. Toss to coat.

Finish with freshness. Zest the lime right over the pan, then squeeze in 1–2 tablespoons lime juice. Add chopped cilantro if using. Taste and adjust salt, pepper, and heat (cayenne or jalapeño) as needed.

Serve. Let the pasta rest 2 minutes to settle. Serve hot with extra lime wedges and a sprinkle of cilantro.