Chicken Fajita Pasta

Ingredients

1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon salt
2 tablespoons olive oil
1 pound boneless skinless chicken thighs (about 4), cut into 1/2-inch strips
3 medium red, green or yellow bell peppers (best: 1 each), cut into 1/4-inch strips
1 small yellow onion, halved and thinly sliced
8 ounces penne (~230g)
3/4 cup cream cheese, cubed
1/2 to 2/3 cups pepper jack cheese, shredded
3/4 cup crushed tortilla chips
Optional: Sour cream or bread, for serving

Combine the chili powder, cumin and salt in a small bowl.
Heat the oil in a large, high-sided skillet (best: large cast iron pan) over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 10 - 12 minutes.
Remove from the heat and stir in the cream cheese until melted.
Sprinkle the crushed chips and the pepper jack over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

If you are planning to serve a portion of the food later, skip the last step for now. When serving, heat up the pasta first and then broil with freshly sprinkled chips and cheese to keep it crispy.
You can use a little less pasta and serve the extra-saucy dish with a fresh baguette for dipping.