Ingredients

• 500g (about 1 lb) macaroni
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 packet fajita seasoning
• 1 tsp salt
• 3 chicken breasts, diced
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 red peppers, finely diced
• 2 cloves garlic, minced
• 1 cup cheddar cheese, grated
• chopped parsley, to garnish

Equipment

• Large deep skillet or pot with lid
• Wooden spoon
• Box grater
• Chef's knife and cutting board

Instructions

1. Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onion, red peppers, and garlic and cook until the vegetables soften and turn translucent, about 5 to 6 minutes, so they taste sweet rather than raw.
2. Push the vegetables to the edges to make a clear space in the center, then add the diced chicken in a single layer. Let it sit undisturbed for a minute or two so it browns rather than steams.
3. Sprinkle in the fajita seasoning and salt, then stir everything together and cook until the chicken is colored on all sides and no longer pink, about 5 minutes, which builds that smoky fajita flavor.
4. Pour in the heavy cream and chicken stock, then add the dry macaroni and stir to submerge it as much as possible. Bring to a gentle simmer.
5. Reduce the heat to low, cover, and cook for about 20 minutes, stirring every few minutes so the pasta cooks evenly and does not stick to the bottom. The macaroni should be tender and the liquid thickened into a creamy sauce.
6. Turn off the heat, add the grated cheddar, and stir until it melts into a smooth, glossy sauce that coats every noodle.
7. Scatter chopped parsley over the top and serve hot, straight from the pan.