Step 1: Marinate the Chicken
In a bowl, combine the chicken pieces, lime zest, juice of 1 lime, 1 tablespoon olive oil, taco seasoning, smoked paprika, garlic powder, salt, and pepper. Toss to coat thoroughly. Let marinate for at least 15 minutes (or up to 1 hour in the fridge).

Step 2: Sear the Chicken
Heat the remaining 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Using tongs, add the chicken in a single layer, reserving the marinade. Sear for 4-5 minutes per side until golden brown and cooked through. Remove the chicken to a clean plate.

Step 3: Sauté the Aromatics
In the same pot, add a drizzle more oil if needed. Add the diced red onion and bell pepper. Sauté for 5-6 minutes until softened. Add the minced garlic and diced jalapeño (if using) and cook for 1 more minute until fragrant.

Step 4: Deglaze and Build the Cooking Liquid
Pour the reserved marinade from the chicken bowl into the pot—it will sizzle and steam. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. This is key for flavor. Immediately add the chicken broth and water. Bring to a boil.

Step 5: Cook the Pasta
Add the dry pasta to the boiling liquid. Reduce heat to a steady simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.

Step 6: Create the Creamy Zesty Sauce
Reduce heat to low. Stir in the heavy cream (or coconut milk), cubed cream cheese, sour cream, cumin, and chili powder. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy.

Step 7: Combine and Finish
Return the seared chicken (and any juices) to the pot. Stir in the grated Cotija cheese and the remaining lime juice. Gently fold everything together until the chicken is heated through and coated in sauce. Stir in the fresh cilantro. Taste and adjust seasoning with salt, pepper, or more lime juice.

Step 8: Serve with the Topping Bar
Remove from heat. Serve the pasta directly from the pot or transfer to a large serving bowl. Garnish with extra cilantro. Serve immediately, allowing everyone to top their bowl with diced avocado, cherry tomatoes, a squeeze of fresh lime, a dollop of sour cream, crumbled tortilla chips for crunch, and extra cheese.