Start by heating a large 12-inch high-sided skillet over medium heat. Add in one tablespoon of olive oil and wait for it to shimmer. This step is important because a hot pan helps to sauté the ground chicken evenly.
Once the oil is hot, introduce the ground chicken to the skillet along with the diced yellow onion, red bell pepper, yellow bell pepper, and minced garlic. Stir well to combine all the ingredients. Cook until the chicken is browned and no longer pink, about five to seven minutes. This is where the flavors start to meld together, creating a base of deliciousness.
As the chicken cooks, sprinkle in the chili powder, smoked paprika, cumin, Kosher salt, and black pepper. Mix everything together until the spices are evenly distributed. You should begin to smell the wonderful aroma of the spices!
Now, it’s time to add the tomato sauce and chicken stock to the skillet. Stir everything together, ensuring that the chicken and veggies are well-coated with the sauce.
Next, pour in the dried pasta. Stir once more to make sure the pasta is submerged in the sauce. This is crucial, as it allows the pasta to cook and absorb all the flavors.
Bring the mixture to a gentle simmer and cover the skillet with a lid. Let it cook for about ten minutes, stirring occasionally. Keep an eye out; if it looks like the liquid is reducing too much, add a splash more of chicken stock to keep it creamy.
After about ten minutes, check the pasta. It should be tender and the mixture should be creamy but thick. Once done, remove it from the heat.
Stir in the sour cream and minced cilantro until fully combined. This adds a wonderful creaminess and fresh flavor to the dish.
Finally, sprinkle the shredded Mexican blend cheese on top. Let the residual heat melt the cheese, creating a deliciously gooey topping. For an extra touch, if your skillet is oven-safe, pop it under the broiler for a couple of minutes until the cheese is bubbly and golden.
