Begin by slicing the boneless, skinless chicken breasts into bite-sized pieces. In a mixing bowl, season the chicken generously with taco seasoning, ensuring it's evenly coated.

In a large skillet, heat 1 tablespoon of olive oil over high heat until shimmering. Add the seasoned chicken pieces and cook for about 1-2 minutes on each side until browned and cooked through. Set the chicken aside.

In the same skillet, add another splash of olive oil if needed and toss in the sliced onions and bell peppers. Sprinkle with the remaining taco seasoning and sauté over medium-high heat for about 5 minutes until the veggies soften.

Lower the heat slightly and stir in the minced garlic, cooking for about 30 seconds until fragrant.

Pour in the low-sodium chicken broth, heavy cream, and diced tomatoes. Stir well to combine all the flavors, ensuring any browned bits are scraped up from the bottom of the pan.

Bring the mixture to a boil, then cover and let it simmer for about 15 minutes, stirring occasionally until the pasta is al dente and the liquid is absorbed.

Once the pasta is tender, return the cooked chicken to the skillet and gently stir until everything is heated through.