1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter and sear the chicken for 6–7 minutes per side until golden and cooked through. Rest, then slice into strips.

3. In the same skillet, add another tablespoon of butter and sauté the red and yellow bell peppers along with jalapeños for 3–4 minutes until softened. Add garlic and cook 30 seconds more.

4. Pour in heavy cream and reduce heat to medium-low. Let simmer for 3–4 minutes to thicken.

5. Gradually add shredded Monterey Jack cheese, stirring until fully melted and the sauce is smooth.

6. Add the cooked pasta to the skillet, tossing gently in the sauce. Use reserved pasta water to adjust consistency as needed.

7. Stir in the sliced chicken and mix everything together evenly.

8. Taste and adjust seasoning with salt, pepper, and lime juice if using. Garnish with parsley or cilantro and serve hot.