1. Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and garlic. Sauté for about 5 minutes, or until the vegetables are tender and slightly charred.
4. Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the vegetables. Stir to coat evenly.
5. Return the chicken to the skillet, along with the cooked pasta. Pour in the heavy cream and chicken broth, stirring to combine all the ingredients.
6. Reduce the heat to low and let the mixture simmer for about 3-4 minutes, allowing the sauce to thicken slightly.
7. Stir in the shredded cheddar cheese until melted and creamy. Remove from heat and sprinkle with fresh cilantro.
8. Serve the pasta hot, garnished with lime wedges for a zesty finish. Enjoy!

Remember, cooking is an art, and every dish is a canvas. Don’t be afraid to adjust the spices to match your family’s preferences, just as my mother did when cooking for us.