Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package instructions.
- Drain the pasta, toss with a drizzle of olive oil, and set aside.
2. Cook the Chicken
- Season the diced chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, melt the butter. Add the diced onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Stir in the diced bell pepper and cook for another 3–4 minutes, until the vegetables are tender.
4. Build the Sauce
- Add the diced tomatoes (with their juices) and chicken broth to the skillet. Bring to a simmer.
- Stir in the heavy cream (or Greek yogurt), oregano, and red pepper flakes, if using. Simmer for 3–5 minutes until the sauce thickens slightly.
- Add the shredded cheese and stir until melted and creamy.
5. Combine Everything
- Return the cooked chicken to the skillet and mix well.
- Add the cooked pasta and toss to coat evenly in the sauce. Cook for 2–3 minutes to ensure everything is heated through.
6. Serve and Garnish
- Transfer the pasta to serving bowls or plates.
- Garnish with fresh cilantro, green onions, jalapeño slices, and a dollop of sour cream or guacamole, if desired.
