# What You'll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, sliced into strips
10 - 1 yellow bell pepper, sliced into strips
11 - 1 green bell pepper, sliced into strips
12 - 1 medium red onion, sliced into strips
13 - 2 cloves garlic, minced
→ Pasta
14 - 12 ounces penne or fettuccine pasta
→ Alfredo Sauce
15 - 2 tablespoons unsalted butter
16 - 1 cup heavy cream
17 - 1 cup freshly grated Parmesan cheese
18 - 1/2 cup cream cheese, softened
19 - Salt and black pepper to taste
→ Garnish
20 - 2 tablespoons fresh parsley, chopped
21 - 1 lime, cut into wedges (optional)
# Method:
01 - In a medium bowl, combine chicken strips with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss thoroughly to evenly coat. Set aside to marinate for 10 minutes.
02 - Boil pasta in a large pot of salted water. Cook according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.
03 - Heat a large skillet over medium-high heat. Add the marinated chicken and sear for 5 to 7 minutes, turning occasionally, until browned and cooked through. Transfer chicken to a plate and keep warm.
04 - In the same skillet, add additional olive oil if necessary. Sauté the red, yellow, and green bell peppers with the red onion for 4 to 5 minutes until tender. Incorporate minced garlic and cook for 1 minute.
05 - Reduce heat to medium. Add unsalted butter to skillet and melt. Pour in heavy cream, then blend in softened cream cheese until smooth and uniform.
06 - Gradually stir in Parmesan cheese, mixing constantly to achieve a rich, creamy consistency. Season with salt and black pepper to your preference.
07 - Return cooked pasta and chicken to skillet. Toss gently to coat with Alfredo sauce, incorporating reserved pasta water as needed to adjust sauce texture.
08 - Top with freshly chopped parsley and offer lime wedges for squeezing if desired. Serve immediately.
