Combine the half and half, chicken broth, chicken bouillon cube, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, and coriander in a large measuring cup. Set aside.

In a small bowl, mix the garlic powder and a pinch of salt and pepper, reserving half for later.

Cut the chicken breast into bite-sized cubes. Season with salt, pepper, and the reserved fajita seasoning from step 2.

Heat the avocado oil in a skillet over medium-high heat. Cook the seasoned chicken for about 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add a little more oil (if needed) and sauté the bell peppers and onions, seasoned with salt, pepper, and the remaining fajita seasoning for about 5-7 minutes until slightly tender. Remove and set aside with the chicken.

Pour in the white wine, scraping the bottom of the skillet to remove any delicious bits. Allow the liquid to reduce by half, about 2-3 minutes.

While the wine reduces, cook the penne pasta according to package instructions until al dente. Drain and set aside.

In the same skillet, add the room-temperature butter and minced garlic, cooking for 1 minute until fragrant. Then add flour and stir until smooth.

Gradually pour in the sauce mixture prepared earlier, bringing it to a boil while stirring frequently.

Stir in the diced Rotel tomatoes, allowing them to meld into the sauce.

Reduce the heat to low and stir in the shredded cheddar and Pepper Jack cheese until melted and creamy.

Add the cooked pasta, chicken, and sautéed peppers into the sauce, stirring gently to coat everything evenly.

Stir in the lime juice and garnish with freshly chopped cilantro before serving.