Step 1

In a dutch oven or a deep skillet, add olive oil over medium heat. Once oil is hot, add chicken strips and cook for 2 minutes on each side. Remove any excess liquid, return to the pot and add 1 1/2  tablespoons of fajita seasoning. Stir to combine and cook for another 1 minute. The chicken should be cooked through at this point, but if you have thicker pieces, you may need to cook a little bit longer. Make sure the internal temperature of the chicken is 165° to be safe. Set aside.

Step 2

In the same skillet saute the bell peppers and onions with 1 tablespoon of fajita seasoning until they start to become soft (about 2-3 minutes). Set aside.

Step 3

Add the chicken broth, tomatoes and fusilli to the pot. Bring the mixture to a gentle simmer over high heat, then reduce the heat to low and cover with a lid. Cook for 10-15 minutes or until pasta is al dente. At this point you will have a little extra water in the pot (it will not evaporate completely). That's totally fine!

Step 4

Add dollops of cream cheese, stir to combine.

Step 5

Return the veggies and chicken to the pot, taste for seasoning and add some salt and pepper if needed. (If you want even more flavor, you can add a little smoked paprika, cumin, and cajun spice.) Stir in shredded cheese. If desired, serve with fresh cilantro and parmesan or cotija cheese sprinkled on top.