1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the bell peppers and onion. Sauté until they are soft and slightly caramelized, about 5 minutes.
3. Add the garlic, chili powder, paprika, cumin, salt, and pepper to the vegetables. Stir for about 1 minute, until fragrant.
4. Pour in the chicken broth and heavy cream, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
5. Add the pasta to the skillet and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
6. Once the pasta is cooked, return the chicken to the skillet along with the cheddar cheese. Stir until the cheese is melted and everything is well combined.
7. Garnish with fresh cilantro if desired, and serve hot.

Growing up, my dad always said that stirring a pot was like telling a story—each ingredient adding a new chapter. And with this dish, every step adds a layer of flavor that’s just waiting to be enjoyed.