Start by mixing all your fajita spices together in a small bowl and set them aside for now.

Dice up the onion and bell pepper, then cut the chicken breast into bite-sized cubes—about ½ inch pieces.

Next, get a big pot of water boiling for the pasta. Once it’s bubbling away, toss in the pasta and cook until it’s nice and tender (about 7–10 minutes, or just follow the time on the package). Drain it in a colander and keep it aside for later.

While the pasta’s cooking, heat 1 tablespoon of oil in a large skillet over medium heat. When the oil’s hot, add the chicken and sprinkle in your fajita spice mix.

Cook the chicken until it’s fully cooked and getting golden and a little crispy on the edges. Transfer the chicken to a clean bowl.

In the same skillet, toss in the onion and bell pepper. Cook them over medium heat until they’re just starting to soften and get a little bit of color.

Now pour in the canned tomatoes (juices and all), and add the cream cheese. Stir everything together until the cream cheese melts and you’ve got a creamy, dreamy sauce.

Finally, add the drained pasta and cooked chicken back into the skillet. Give it all a good stir so everything is well mixed and coated in that rich, creamy sauce.

Top with some sliced green onions, and dig in!