In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with 1/4 teaspoon of chili powder and 1/4 teaspoon of ground cumin. Cook the chicken for about 5-7 minutes, stirring occasionally, until it's golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and bell peppers, cooking for about 4-5 minutes until they’re soft and fragrant.
Return the cooked chicken to the skillet. Pour in the chicken broth and salsa, then stir to combine. Bring the mixture to a simmer.
Once the mixture is simmering, add the short pasta to the skillet. Stir well to ensure the pasta is submerged in the liquid. Cover the skillet and cook for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
After the pasta is cooked, reduce the heat to low. Stir in the heavy cream, lime juice, and remaining spices (1/4 teaspoon chili powder and 1/4 teaspoon ground cumin). Mix well until everything is creamy and well combined.
Sprinkle the shredded cheddar cheese over the top of the pasta and cover the skillet for a few minutes until the cheese is melted and gooey.
Once everything is combined and hot, serve your One-Pan Chicken Fajita Pasta in bowls. Top with your choice of sour cream, guacamole, and chopped cilantro for an extra burst of flavor!
