Step 1

Prepare all vegetables, and slice chicken. Set aside

Step 2

Bring 4 quarts of salted water to a boil. Add pasta and return to a gentle boil. Cook according to package instructions for al dente. Drain and set aside.

Step 3

While the pasta is cooking, in a large bowl, toss the peppers, onions and chicken pieces in the Fajita seasoning and salt.

Step 4

Heat the oil over medium high heat in a large skillet. Once oil is hot, add chicken and vegetables. Let the mix sizzle in the hot oil for about a two minutes to get a good sear before stirring. Then cook, stirring often until chicken is cooked through and vegetables have softened. About 7 minutes. You want to keep that skillet nice and hot so moisture doesn't form. Stir in garlic and cook until fragrant, about 30 seconds.

Step 5

Stir in heavy cream and heat for two minutes. Toss in the cooked and drained pappardelle pasta. Add a little reserved pasta water a little at a time to just to keep the pasta mixture for becoming too dry.