1. Heat olive oil in a large skillet over medium-high heat until shimmering.

2. Add chicken slices in a single layer and cook undisturbed for 2–3 minutes until golden, flip and cook 2–3 more minutes, then remove and keep warm.

3. Add peppers and onion to the skillet, cook 5–7 minutes until tender-crisp, add garlic in the last minute.

4. Return chicken to the pan, sprinkle remaining fajita seasoning, and toss to coat.

5. Meanwhile, cook pasta in salted boiling water until al dente, drain and reserve 1/2 cup cooking water.

6. Pour chicken broth into the skillet, scrape up browned bits, and simmer 2–3 minutes.

7. Stir in light cream or Greek yogurt and lime juice until combined.

8. Add pasta to the skillet, toss to coat, adding reserved pasta water as needed for desired sauce consistency.

9. Season with salt and pepper, stir in shredded cheese if using, and heat until cheese melts.

10. Garnish with chopped cilantro and serve immediately.