Heat olive oil in a large pan over medium–high heat. Add the onion and capsicum, season with salt, and cook for 6-7 minutes until softened and lightly caramelised. Add the garlic, smoked paprika, oregano, cumin, and garlic powder. Stir for 1–2 minutes until fragrant and coated. Remove from the pan and set aside.
Cook the Chicken
Add olive oil to the same pan. Once hot, add the chicken and season with smoked paprika, garlic powder, onion powder, dried oregano, cumin, and salt. Cook for 6–7 minutes, stirring occasionally, until lightly golden. Add the minced garlic and honey. Stir until the chicken is glazed. Return ⅔ of the cooked veg to the pan and mix through.
Make the Creamy Mac
Cook the macaroni until al dente, then drain. In a pot over low heat, add the milk, cream cheese, and butter. Stir until smooth and slightly thickened. Add the cheddar, salt, and pepper. Stir until melted. Add the cooked macaroni and fold it into the sauce until creamy. Adjust with a splash of pasta water if needed. Add the remaining fajita vegetables and fold them in. Remove from the heat.
Finish & Serve
Divide evenly into 5 containers. Garnish with coriander or lime if desired.
Chef's Tips
Watch the chicken closely once the honey goes in — honey catches and burns fast over medium-high heat, so keep it moving and pull it as soon as it's glazed rather than leaving it to caramelise unattended.Add the cheddar to the milk and cream cheese mixture over low heat, not high, and stir it in gradually. Cheese sauces built too hot tend to split or turn oily rather than staying smooth and glossy.Hold back a splash of pasta water when you drain the macaroni — the sauce thickens quickly once the cheese melts in, and having that water on hand makes it much easier to loosen it back to a creamy consistency without diluting the flavour.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.To reheat, warm gently in the microwave or in a pan over low heat, stirring in a small splash of milk as needed to bring the sauce back to its original creamy consistency. Thaw frozen portions in the fridge overnight before reheating, then follow the same steps.