Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, sliced into half-moons
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 10 oz dry penne or fusilli pasta
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1/2 cup freshly shredded Monterey Jack cheese
  • 1 cup reserved pasta cooking water

Instructions:

  1. Boil a large pot of heavily salted water. Cook the 285g (10 oz) of penne according to package directions, but aim for 1 minute less than al dente. Note: The pasta will finish cooking in the sauce later.
  2. Crucial Step: Before draining, dip a measuring cup into the pot and save at least 240ml (1 cup) of that cloudy pasta water.
  3. While the pasta boils, heat 2 tbsp of neutral oil in your large skillet over medium high heat. Wait until the oil shimmers.
  4. Add the 450g (1 lb) of chicken strips in a single layer. Season with half of the salt and pepper.
  5. Sizzle the chicken for 5-6 minutes until golden and no longer pink. Remove the chicken to a plate and keep it nearby.
  6. In the same pan, add the sliced red and green peppers along with the yellow onion.
  7. Sauté the vegetables for 4-5 minutes until the edges are charred but the centers remain crisp tender.
  8. Lower the heat to medium. Stir in the chili powder, smoked paprika, cumin, garlic powder, and onion powder. Cook for 1 minute until the aroma is heady and fragrant.
  9. Add the 115g (4 oz) of cubed cream cheese and 120ml (1/2 cup) of heavy cream. Pour in half of the reserved pasta water.
  10. Stir constantly until the cream cheese has melted into a velvety orange sauce.
  11. Return the chicken to the pan and add the cooked pasta. Toss vigorously, adding more pasta water if the sauce looks too thick.
  12. Sprinkle the 60g (1/2 cup) of Monterey Jack over the top. Stir one last time until the cheese is a series of molten, stretchy threads.