2 tablespoons olive oil
3 boneless, skinless chicken breasts
1 packet (or 3 tablespoons taco seasoning
1 white onion, diced
2 bell peppers (I used red and yellow), diced
3 garlic cloves, minced
2 cups chicken broth
1/2 cup heavy cream
1 can (10 ounces) Ro-Tel diced tomatoes and green chiles
12 oz. medium egg noodles
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
fresh cilantro, for serving
Cut the chicken into bite-sized pieces. Season with half the taco seasoning. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, carefully add the chicken in a single layer and cook until seared and brown on one side, then flip and brown on other side. Remove chicken to a plate and set aside.
Heat remaining tablespoon of oil and increase heat to high. Add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until all the veggies are slightly blackened and the onions are translucent, about 7 minutes. Turn heat to low, add garlic, and stir until fragrant, about 30 seconds. Remove veggies to the plate with the chicken.
In the same skillet, add the broth, cream, Ro-Tel, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover and reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the pan and stir to combine until heated through, about 2 minutes. To serve, top with cheddar cheese and cilantro.