Cook the pasta according to package directions until al dente, generally about 8-10 minutes. Once cooked, drain the pasta but reserve 1/2 cup of the pasta water for later. Set the pasta aside.

While the pasta cooks, heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.

Add the chicken pieces in a single layer. Cook without moving them for about 3-4 minutes, until they are golden brown on the bottom, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove the chicken to a plate.

In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly charred.

Add the minced garlic and cook for another minute until it’s fragrant but not browned.

Stir in the chili powder, cumin, paprika, salt, and black pepper, ensuring the vegetables are well-coated in the spices.

Return the chicken to the skillet along with any juices accumulated on the plate.

Pour in the chicken broth and let it simmer for 2-3 minutes, allowing the flavors to meld together and reduce slightly.

Lower the heat and stir in the Greek yogurt until it’s fully incorporated and creamy.

Fold in the cooked pasta, tossing to combine everything. If the sauce is too thick, add reserved pasta water 1-2 tablespoons at a time.

Remove from heat and mix in fresh cilantro and lime juice. Serve immediately while hot, enjoying that mouthwatering aroma!