Coat Chicken: Toss the boneless chicken pieces with olive oil and taco seasoning, letting them sit for about 5 minutes.

Sauté Chicken: In a large skillet, heat butter and a splash of neutral oil over medium heat. Add the coated chicken and cook until golden brown and fully cooked through, about 7-10 minutes. Set aside.

Boil Pasta: In a big pot, bring water seasoned with chicken-flavored bouillon to a boil. Add the rotini pasta and cook according to package instructions, about 8-10 minutes. Drain.

Sauté Vegetables: In the same skillet, melt the remaining butter. Sauté diced bell peppers, red onion, and minced garlic for about 10 minutes until fragrant.

Make Sauce: Stir in canned diced tomatoes with green chilies, pour in heavy cream, and add cubed processed cheese, stirring until melted.

Blend Cheeses: Stir in shredded pepper jack and sharp cheddar cheeses until fully incorporated.

Combine Ingredients: Fold in cooked rotini and sautéed chicken into the cheese sauce and adjust seasoning if needed.

Serve: Dish out while hot, garnishing with fresh herbs or an extra sprinkle of cheese.