Ingredients

• 1 pound macaroni
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 packet (about 2 tablespoons) fajita seasoning
• 1 teaspoon salt
• 3 (about 1 1/2 pounds) boneless skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 red bell peppers, finely diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• chopped fresh parsley, for garnish

Equipment

• Large deep skillet or Dutch oven with lid
• Cutting board
• Sharp knife
• Box grater
• Wooden spoon

Instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat, then add the onion, red bell peppers, and garlic. Cook, stirring often, until the vegetables soften and turn translucent, about 5 to 6 minutes, so they melt into the sauce instead of staying crunchy.
2. Push the vegetables to the edges of the pan to make a well in the center, then add the diced chicken in a single layer. Sprinkle in the fajita seasoning and salt, and let the chicken sear undisturbed for a minute or two so it picks up a little color and the spices bloom.
3. Pour in the heavy cream, chicken stock, and dry macaroni, then stir everything together until the pasta is submerged in the liquid.
4. Reduce the heat to low, cover, and simmer gently for about 20 minutes, stirring once or twice, until the macaroni is tender and most of the liquid has thickened into a creamy sauce.
5. Add the shredded cheddar and stir until it melts smoothly into the pasta, coating every noodle. If it looks too thick, splash in a little extra stock.
6. Sprinkle with chopped parsley and serve hot.