What you need:
Pasta – Any short pasta like Penne is good for this recipe.
Chicken – I have used thin slices of chicken here to match with the pasta.
Onion & Garlic – Sliced onion and minced garlic
Peppers – Add different colors to make an appealing dish to the plate.
Chicken Stock – To add flavor to the dish.
Tomato – Diced tomatoes. You can go for fresh tomatoes too.
Cream – I have used Half & half here. This is equal parts of milk and cream and is available in retail stores. If you don’t get this, milk can be substituted.
Cheese – Mexican blend or sharp cheddar is preferred.
Choose the right Pan
This dish is a one-pot meal that has some bulk. Also, you would be cooking pasta, chicken, and veggies in the same pan one after the other.
Choose a big enough Pan or Dutch oven.
Cook chicken ( Steak or shrimp if you want )
Cook the chicken with seasoning.
Chicken needs to be cooked until it loses the pink color, turns white, and even gets a few browned bits.
Cook onion, garlic, and peppers until they turn a bit soft and lose their rawness.
Various recipes call for water to be used. I prefer chicken stock here. It gives a wonderful flavour to the pasta when it cooks in the stock.
Add tomatoes and salt as per taste to the stock. Bring it to a boil and add the raw pasta to it.
Wait till at least three-fourth of the stock is absorbed by the cooked pasta.
Add back the chicken, veggies, and cream to the pasta.
Sprinkle cheese on top and the pasta is done.