Salt and pepper
1 pound pasta
2 tablespoons olive oil
1 1-oz. packet fajita seasoning
3/4 pound boneless, skinless chicken tenders, cut into 2-inch pieces
3 small red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips
1 1/2 cups half-and-half
1/4 cup grated Parmesan, plus more for serving
1. In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water, and return pasta to pot.
2. In a large skillet, warm oil over medium heat. Rub seasoning on chicken. Add to skillet and cook 4 to 8 minutes, turning once, until cooked through. Remove to a plate; cover.
3. Cook bell peppers in skillet, stirring, until just tender, 8 minutes. Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.
4. Toss chicken mixture with pasta. Add some pasta water if mixture seems dry. Serve with Parmesan.