Begin by bringing a large pot of water to boil. Add a pinch of salt to the water before adding the fettuccine or your chosen pasta, and cook according to the package instructions. Once cooked, drain the pasta and set it aside.

In the same large pot, heat a generous drizzle of olive oil over medium heat. Once the oil is hot, add the sliced onion and minced garlic. Sauté these ingredients for about 2-3 minutes, or until they become fragrant and the onion turns translucent.

Next, introduce the sliced chicken to the pot. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned on the outside and no longer pink in the center.

After the chicken is fully cooked, add the sliced bell pepper to the pot. Cook the mixture for an additional 3-4 minutes until the bell pepper is tender but still retains some crunch.

Sprinkle the fajita seasoning over the chicken and vegetables, stirring well to coat everything evenly.

Then pour in the heavy cream and add the shredded cheese. Stir continuously until the cheese melts and a creamy sauce forms.

Finally, add the drained pasta into the pot and gently toss everything together until the pasta is well coated with the rich sauce.

Taste the dish and season with salt and pepper to your liking. Serve immediately while warm, and enjoy the delicious fusion of flavors in each bite!