1-Start by combining the fajita spices in a bowl: 2 tsp chili powder, 1 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp sugar, and 1/2 tsp salt.

2-Dice the onion and bell pepper, and cut the chicken into 1/2-inch cubes for even cooking.

3-Boil the pasta until tender, which takes 7-10 minutes, then drain it and set it aside.

4-Heat the cooking oil in a skillet over medium heat, add the chicken and fajita spice mix, and sauté until the chicken is cooked through and browned; remove it from the skillet.

5-In the same skillet, sauté the diced onion and bell pepper until their edges are slightly browned.

6-Add the can of fire-roasted diced tomatoes (including their juices) and the cream cheese, stirring until the cream cheese melts and forms a creamy sauce.

7-Return the cooked pasta and chicken to the skillet, stirring to coat everything evenly with the sauce.

8-Finally, top with the sliced green onions and serve hot.