Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente (usually 10-11 minutes). Drain and set aside. Tip: Reserve ½ cup pasta water before draining – it can help thin the sauce if needed.

Step 2: Season and Cook the Chicken
While pasta cooks, season chicken strips with 2 tablespoons of fajita seasoning, tossing to coat evenly. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and set aside.

Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add sliced bell peppers and onion. Sauté for 5-6 minutes until vegetables are tender-crisp with slightly charred edges. Add minced garlic and remaining 1 tablespoon fajita seasoning. Cook for 1 minute until fragrant. Don’t overcook – you want the peppers to retain some crunch!

Step 4: Create the Creamy Sauce
Reduce heat to medium-low. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer. Add shredded cheese gradually, stirring constantly until melted and smooth. Season with salt, pepper, and lime juice. Let the sauce simmer for 2-3 minutes to thicken slightly.

Step 5: Combine Everything
Return the cooked chicken to the skillet with the vegetables and sauce. Add the drained pasta and toss everything together until the pasta is fully coated in the creamy fajita sauce. If the sauce seems too thick, add reserved pasta water, 2 tablespoons at a time, until you reach desired consistency.

Step 6: Serve and Garnish
Remove from heat. Taste and adjust seasoning if needed. Serve immediately in bowls, garnished with fresh cilantro, extra cheese, lime wedges, and a dollop of sour cream if desired. For extra kick, top with sliced jalapeños!