Season chicken with chili powder; set aside.In a 12” pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute.Add uncooked pasta, chicken broth, water and sliced peppers. Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes.Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, stir in cream cheese and shredded cheese. Stir until cheese is melted.Garnish with bacon, sliced jalapeños and fresh parsley. Enjoy!