Marinate chicken in salt, pepper, and 2 tbsp fajita seasoning.
Heat 1 tbsp olive oil in French oven over medium high heat.
Add chicken and cook until no longer pink.
Remove and set aside.
In the same pot, add 1 tbsp olive oil over medium heat.
Saute onion, red pepper, yellow pepper, and garlic with 1 tbsp fajita/taco seasoning until onion is soft and translucent.
Remove and set aside.
Deglaze pan with 1/4 cup of chicken broth, scraping up all the fond in the pan.
Then add the rest of the chicken broth, chilli powder, rotel tomatoes, and uncooked pasta.
Season with 1-2 tbsp of fajita/taco seasoning.
Stir to combine, and bring to boil.
Cover, and allow to cook for 10-15 minutes or until pasta is tender and liquid is almost absorbed.
Add chicken and vegetables back into pot.
Stir to combine, and heated through, about 2 minutes.
Remove from heat, serve hot, topped with cheese and a dollop of sour cream.
Serve with lime wedges and garnished with chopped avocado & cilantro.