👩🍳 Instructions
1
Bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Toss the chicken with half the spices (chili powder, cumin, smoked paprika, garlic powder, salt, and pepper). Sear chicken until just cooked through, about 4-5 minutes. Remove from skillet and set aside.
3
Add remaining 1 tbsp oil to the skillet. Sauté sliced onion and bell peppers with a pinch of salt until softened and slightly charred, about 4 minutes.
4
Lower heat to medium. Return chicken to skillet, add 1 cup chicken broth and scrape up browned bits. Stir in softened cream cheese until smooth.
5
Add shredded cheddar and reserved pasta water a little at a time, stirring until the sauce is silky. Squeeze in lime juice and adjust seasoning.
6
Add cooked pasta to the skillet and toss to coat thoroughly. Garnish with chopped cilantro and serve hot.
