1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the sliced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the bell peppers and onion, sautéing until they begin to soften, about 4-5 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for another minute until fragrant.
3. Add the penne pasta, chicken broth, and heavy cream to the pot. Stir well to combine and bring to a boil.
4. Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 12-15 minutes, or until the pasta is al dente, stirring occasionally.
5. Return the cooked chicken to the pot and stir in the shredded cheddar cheese and lime juice. Mix until the cheese is melted and everything is well combined.
6. Garnish with fresh cilantro before serving and enjoy the burst of flavors with each bite.

This method has been a favorite in my kitchen, where time and focus are often divided among many things—like helping with homework or breaking up sibling squabbles. It’s all about finding joy in the process and the result.