Chicken Fajita Macaroni and Cheese

Steps

1. Bring a pot of water to a boil on the stove.
2. Prep the fajita vegetables by thinly slicing one large onion and two bell peppers (capsicans). Dice or slice them as preferred, ensuring they are thin for quick cooking.
3. Mince five cloves of garlic. Separate into portions: 2 cloves for chicken and 3 cloves for the vegetable mix.
4. Grate 130 g of cheddar cheese using a box grater (fresh grating is recommended).
5. Butterfly the boneless, skinless chicken breast or thigh by slicing horizontally and then again to create two even-sized fillets. Slice into thin strips; repeat with the remaining chicken.
6. Add salt to the boiling pasta water. Add 250 g of macaroni or shells and cook for 2 minutes less than the packet instructions. Drain, reserving some of the pasta water.
7. Place a large pan over high heat and add spray oil or neutral oil. Add the sliced onion and bell peppers. Season with salt and cracked black pepper. Fry for about 6 to 7 minutes until golden and softened, ensuring even color.
8. After 6 minutes, add the three cloves of minced garlic, 2 tsps of smoked paprika, 1 1/2 tsps of dried oregano, 1 tsp of ground cumin, 1 tsp of garlic powder, and a touch more salt to the pan. Mix around and cook for about 1 minute until fragrant.
9. Remove the vegetable mix from the pan and place it in a bowl.
10. Return the same pan to high heat and add 1 tbsp of neutral oil or spray oil. Add half of the chicken strips (or one batch) to avoid overcrowding. Season with salt and spread out evenly.
11. Cook for about 2 to 3 minutes until no longer pink in the center and nicely cooked through, then remove from the pan.
12. Repeat the process with the remaining half of the chicken.
13. Once the second batch is nearly done, add the other two cloves of garlic, 3 tsps of smoked paprika, 2 tsps of garlic powder, 1 1/2 tsps of onion powder, 1 1/2 tsps of dried oregano, 1 1/2 tsp of ground cumin, and optional 1 tbsp of honey to the pan. Mix well.
14. Cook for about 1 minute until fragrant, then turn off the heat.
15. Add two-thirds of the vegetable mix back into the chicken in the pan (off the heat) and mix together.
16. Place the pan over low heat and add 1 1/2 cups of milk (full or light), 150 g of light cream cheese, and 1 tbsp of unsalted butter. Gently mix around for about a minute until smooth.
17. Add the grated cheddar cheese to the sauce and gently mix until melted. Taste and adjust seasoning with salt and pepper.
18. Stir in the drained and cooked macaroni (and optionally add the remaining vegetables). Gently fold everything together while keeping the heat low or off, ensuring flavors combine.
19. If needed for consistency, use some of the reserved pasta water to achieve a saucy but not drowning texture.
20. Portion into meal prep containers. The chicken fajitas can be placed on one side and the mac and cheese mixture on the other.