Preparation Steps

• Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente according to package directions. Reserve 1 cup of the cooking water, then drain and set the pasta aside.
• While the pasta cooks, combine the chicken pieces, 1 tbsp olive oil, smoked paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Toss well and let sit 8–10 minutes to absorb the flavors (or refrigerate up to 30 minutes).
• Heat a large skillet over medium-high heat and add 1 tbsp olive oil and the butter. Once the butter melts and the pan is hot, add the chicken in a single layer. Cook, stirring occasionally, about 6–8 minutes until pieces are browned and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
• Reduce heat to medium. In the same skillet add the sliced red onion and green pepper. Sauté until softened and slightly charred, about 5 minutes, scraping up any browned bits from the bottom of the pan.
• Stir in 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper and the tomato paste. Cook while stirring constantly for 1–2 minutes to toast the paste and deepen the flavor.
• Pour in the chicken stock and use a wooden spoon to deglaze, loosening any stuck bits. Lower the heat to medium-low and whisk in the softened cream cheese until a smooth sauce forms.
• Add the shredded cheddar a handful at a time, stirring until melted and glossy. If the sauce looks too thick, stir in up to 1/2 cup of the reserved pasta water to reach a silky consistency.
• Return the drained pasta and the cooked chicken to the skillet. Toss gently to combine and warm through; add more reserved pasta water as needed to loosen the sauce so it coats the pasta evenly.
• Finish with the chopped parsley and a squeeze of fresh lime (if using) for brightness. Let the pan rest off the heat for 2 minutes before serving so the sauce settles.