Begin by bringing a large pot of salted water to a boil. Add 300 g of your chosen pasta, cooking it according to package instructions until al dente, about 8–10 minutes. Before draining, reserve 1 cup of pasta water to adjust your sauce later. Once cooked, drain the pasta and set it aside, keeping it warm.

In a large, deep skillet or frying pan, heat 3 tablespoons of olive oil over medium-high heat. Once shimmering, add 400 g of diced chicken breast and cook for about 4–5 minutes, stirring occasionally until the chicken turns golden brown and is no longer pink inside.

Stir in 30 g of fajita seasoning into the skillet, mixing thoroughly with the chicken. Continue to cook for an additional minute, allowing the spices to awaken their aromas. Next, add 1 sliced medium onion, along with 1 red and 1 green bell pepper, all chopped.

Toss the onions and peppers in, stir-frying the mixture for about 4–5 minutes until the vegetables soften and become fragrant. Pour in 150 ml of double cream, stirring to combine all ingredients, and let it bubble gently for about a minute.

Finally, add the drained pasta into the skillet, tossing to coat it in the creamy sauce. If the sauce seems too thick, incorporate some of the reserved pasta water to achieve your desired consistency. Stir in 100 g of grated cheddar cheese until it melts and integrates smoothly.