1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Season and Cook the Chicken

1. In a small bowl, mix smoked paprika, chili powder, garlic powder, salt, and black pepper. Rub the spice mixture evenly over the chicken strips.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 3–4 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables

1. In the same skillet, add 1 tablespoon of olive oil if needed. Add the onion and bell peppers. Sauté for 4–5 minutes, or until the vegetables are softened and slightly caramelized.
2. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Make the Chipotle Cream Sauce

1. Reduce the heat to low. Stir in the chopped chipotle peppers and adobo sauce, ensuring they’re evenly distributed.
2. Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
3. Gradually add the Parmesan and Monterey Jack cheese, stirring until melted and smooth.

5. Combine the Pasta and Chicken

1. Add the cooked pasta to the skillet, tossing to coat it in the creamy chipotle sauce. If the sauce is too thick, add the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
2. Return the cooked chicken to the skillet and toss to combine. Simmer for an additional 2 minutes to heat through.

6. Garnish and Serve

1. Remove the skillet from the heat and sprinkle with fresh cilantro.
2. Serve hot, optionally garnished with lime juice for a zesty finish.