In a skillet over medium heat add in the 1 tbsp extra virgin olive oil.
While that is heating up, in a bowl mix the 1/2 tsp cracked black pepper, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp thyme, 1/2 tsp cayenne, 1 tsp pink himalayan salt. and 1/2 tsp arrow roottoss in the 1 1/2 lb chicken breast cubed.
Once the skillet is heated, add in the 1 onion chopped and 1 green pepper chopped. Let cook about 3 minutes.
Add in the seasoned chicken.
Cook stirring frequently until the chicken is almost cooked through.
Add in the 2 1/2 cup whole milk and 3 cup chicken broth and bring to a boil.
Add in the 8.8 oz pappardelle pasta and stir.
Bring back to a boil stirring frequently so the pasta doesn't stick to the bottom of the pan.
The liquid should start to absorb. Continue boiling until the pasta is done. If the pasta absorbs too much of the liquid add in a little bit more chicken broth- 1/2 cup at a time.
Once the pasta is cooked through and you have a really thick sauce, turn the heat to low and add in the 4 oz cream cheese.
Stir until completely combined.
Serve immediately.
