First, add water to the pan and bring to a boil. Once the water is to a boil, add pasta. Cook the pasta according to the package instructions. Drain the pasta and set it aside for now. Add a pinch of olive oil to ensure the pasta does not stick together.
In a large pan over medium heat, add olive oil and chicken breasts. Sprinkle each side of the chicken breasts with a pinch of garlic pepper, about 1/2 a teaspoon. Cook each chicken breast for about 4 minutes on each side. Adjust slightly based on the thickness of each of your breasts.
Remove the chicken breasts and set them aside for now. Remember, the chicken breasts will continue to cook themselves when set aside. If you want to ensure the chicken remains juicy, remove the chicken breasts before you think they are fully cooked.
Next, add chopped bell peppers, onions, and butter to the pan. Saute the vegetables over medium heat until fragrant, about 4-5 minutes. Add garlic and continue to saute for an additional minute or two.
Now, in the same pan with the bell peppers and onions, add heavy cream, chicken broth, cream cheese, and cheddar cheese. Stir to combine all ingredients. Continue stirring occasionally until cheese is melted.
Add cayenne pepper, paprika and cumin to the cream sauce and stir until well combined. Continue to saute the chicken fajita pasta sauce until it has reached your desired thickness. Taste and add any additional fajita seasonings based on taste and heat preference.
Add cooked pasta and cooked chicken breasts to the pasta, stir until well combined and sprinkle with fresh parsley. Serve and enjoy!
NOTE: if for any reason you don't have fresh seasoning you are welcome to substitute with a package of taco seasoning instead.