Sauté the Base

1. Cook the Ground Chicken: Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon. Season with salt and pepper.
2. Add Vegetables and Garlic: Stir in the sliced bell pepper, onion, and garlic. Cook for 3-4 minutes until the vegetables start to soften.

Incorporate the Pasta and Liquids

3. Add Seasoning and Broth: Sprinkle the fajita seasoning over the chicken and vegetables. Pour in the chicken broth and diced tomatoes, stirring to combine.
4. Add the Pasta: Stir in the uncooked pasta, ensuring it is submerged in the liquid. Bring to a simmer and cover the pot.
5. Cook Until Tender: Let it cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

Finish with Cream and Cheese

6. Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and shredded cheese until melted and creamy.
7. Season and Garnish: Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with lime wedges.