In a large 12-inch high-sided skillet, add olive oil and set over medium-high heat. Allow the oil to warm up, which should take a couple of minutes. You’ll know it’s ready when it starts shimmering but not smoking.
Add the chicken, yellow onion, and bell peppers into the skillet. Stir everything together to ensure the ingredients are well combined.
Sprinkle the fajita seasoning and kosher salt over the mixture, stirring to combine. This is where the aroma begins to fill your kitchen, so take a moment to enjoy it!
Sauté the mixture until the peppers become slightly tender and the chicken starts to lightly brown. Don’t worry if the chicken isn’t fully cooked at this point; it will continue to cook later.
Add in the garlic and cook for another thirty seconds, stirring frequently. The garlic should become fragrant and slightly golden, adding even more flavor.
Pour in the chicken stock and the can of fire-roasted diced tomatoes, including their juice. Stir everything together so the flavors meld.
Next, add the dried pasta to the pot, making sure it’s evenly distributed within the mixture.
Bring the mixture to a boil, then reduce the heat to medium. Let it simmer for about ten minutes or until the pasta is fully cooked. Keep an eye on it; if it seems like too much liquid evaporates before the pasta is done, add a little more stock as needed.
Once the pasta is fully cooked, the mixture should turn creamy but thick. Stir in the cream cheese and cilantro, mixing well until everything is smooth and blended.
Top with Mexican blend cheese, allowing the warmth of the pasta to melt the cheese. If you’re feeling adventurous, you can place it under the oven broiler for a couple of minutes to get that bubbly, golden finish.
