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In a large stock pot heat up oil and cook chicken until no longer pink. (I go ahead and cut my chicken into cubes before cooking so it takes less time)
Remove chicken from pot when cooked through and set aside.
Add all bell peppers and onions to pot and using the oil left in the pot sauté veggies until onions are translucent.
Add chicken bac to the pot along with the taco seasoning and mix well until everything is evenly coated.
Add the milk, heavy whipping cream and uncooked bow tie pasta to the pot and stir well to prevent any sticking. Heat to a boil and then reduce heat to a simmer.
Cook for about 10 minutes or until the pasta is completely done, keep stirring to prevent sticking.
Add shredded cheese and mix in until melted.