In a dutch oven over medium heat add 2 tablespoons olive oil.
Add chicken and cook until no longer pink. Drain chicken juices from pot.
Place back on the stove top and sprinkle 1/2 of the fajita seasoning packet over the chicken. Stir to combine. Continue cooking chicken until lightly browned. Remove chicken to plate and set aside.
Add remaining olive oil to the dutch oven along with bell peppers, onion, and remaining fajita seasoning. Cook for 5 to 7 minutes,scraping up any browned bits on the bottom of the dutch oven while stirring.
Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Remove the vegetables to a plate and set aside.
Add water, better than bouillon chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and penne pasta. Stir to combine. Bring liquid to a boil.
Once boiling, reduce heat to low. Then cover and allow to simmer until pasta is cooked, about 15 minutes. Stir occasionally.
Uncover and turn heat back to medium. Add chicken and vegetables back to the pot. Stir to combine. Let cook for 3 to 5 additional minutes.
Garnish with green onion, cilantro, salt, and fresh cracked pepper.
Serve and enjoy!