1. Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it’s al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and prevent it from sticking. Set aside in a large mixing bowl.

2. While the pasta is cooking, heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken strips or cubes and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides. Remove the cooked chicken from the skillet and set it aside.

3. In the same skillet, add the sliced red bell pepper, green bell pepper, and onion. Cook for 5-8 minutes, stirring frequently, until the vegetables are tender-crisp and slightly softened.

4. Return the cooked chicken to the skillet with the vegetables. Sprinkle the fajita seasoning mix over the chicken and vegetables. Stir well to coat everything evenly, cooking for another 1-2 minutes until fragrant.

5. In a separate medium bowl, combine the softened cream cheese, milk, mayonnaise, and fresh lime juice. Whisk vigorously until the mixture is smooth and creamy, with no lumps of cream cheese visible. Stir in the chopped fresh cilantro.

6. Add the seasoned chicken and vegetable mixture to the large bowl with the drained pasta. Pour the creamy dressing over the pasta, chicken, and vegetables. Toss everything gently but thoroughly until all the pasta and ingredients are evenly coated with the dressing.

7. Taste the pasta salad and adjust seasoning with salt and black pepper as needed. For best flavor, cover the bowl and refrigerate the creamy chicken fajita pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill.

8. Before serving, give the pasta salad another quick stir. Garnish with extra fresh cilantro, if desired.