Step 1

Cut chicken into bite-sized chunks. Put them into a bowl and toss them with 1 tablespoon of the oil and the remaining chicken ingredients until evenly coated.

Step 2

Add the remaining tablespoon of oil to a large pot or dutch oven and heat over medium-high heat. Once hot, add the chicken and cook, stirring frequently, until the outsides of the chicken are no longer raw, about 5 minutes.

Step 3

Add onions, bell peppers, and sausage to the pot and cook until the onions and peppers begin to soften, about 3-5 minutes. Then transfer the contents of the pot to a large bowl or plate and set aside.

Step 4

Add the chicken broth, milk, and pasta to the pot. Allow it to come to a boil, and cook until the pasta is al dente, about 10-15 minutes.

Step 5

Once the pasta is done, add the chicken and vegetables back to the pot, along with cream cheese, onion powder, garlic powder, ground cayenne, salt, black pepper, dried oregano, paprika, and crushed red pepper. Continue cooking until the cream cheese melts and the sauce thickens, about 5 minutes (and make sure your chicken is fully cooked at this stage, too).

Step 6

If the pasta is too soupy, continue cooking for a few minutes and then remove it from the heatu002du002dit gets thicker as it cools down.