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
• 2 tablespoons fresh parsley, chopped, for garnish

Equipment

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

Instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat, then add the onion, bell peppers, and garlic. Cook, stirring often, until the vegetables soften and turn translucent, about 6 to 7 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. Sprinkle in the fajita seasoning and salt, and let the chicken cook undisturbed for a minute or two so it picks up a little color and the spices bloom in the hot oil.
3. Stir everything together and cook until the chicken is no longer pink on the outside, about 3 to 4 minutes.
4. Pour in the heavy cream, chicken stock, and macaroni, then stir to make sure the pasta is submerged in the liquid.
5. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 20 minutes, stirring now and then, until the macaroni is tender and most of the liquid has thickened into a creamy sauce.
6. Turn off the heat and stir in the shredded cheddar until it melts into a smooth, glossy sauce that coats every noodle.
7. Taste and adjust the salt if needed, then scatter the chopped parsley over the top and serve hot.