Step 1

Preheat oven to 400F and bring a large pot of salted water to a boil (for cooking the pasta). Cook the pasta 1-2 minutes less than directed on its packaging.

Step 2

Prepare the diced veggies and cut the chicken into bite size pieces. Pat the chicken dry and generously season with salt and pepper. Set aside.

Step 3

Heat 1/2 the olive oil in a large skillet over medium-high heat. Cook the onions and peppers for 4-6 minutes until tender before adding the garlic. Cook for another 30-60 seconds until fragrant. Transfer the cooked veggies to a plate or bowl and set aside.

Step 4

Add the remaining oil to the skillet and add the chicken. Cook for 2-3 minutes before flipping and cooking another 1-2 minutes or until the chicken is cooked through (165F internal temp in thickest pieces). Transfer the cooked chicken to the bowl or plate with the veggies.

Step 5

Reduce the heat to low.

Step 6

Mix the hot sauce and chicken stock together and add to the skillet. Use your spatula to scrape any crispy bits off the bottom and cook the stock down for 30-60 seconds before adding the queso. Stir well.

Step 7

Add the chicken and veggies back to the skillet and toss in the sauce. Add the cooked and drained pasta and gently fold everything together.

Step 8

Top with shredded cheese and bake for 10-15 minutes until the cheese is fully melted. Serve with chopped cilantro, crushed chipotle flakes, and fat free Greek yogurt or sour cream, if desired. Enjoy!