Fry the onion and peppers in a large saucepan until translucent. Add the chicken, spices and salt. Fry Cook for a further 5 minutes, or until the chicken has taken on some colour. Add the stock, cream, bring up to the boil and simmer for 2 minutes before adding the penne and cheese. Stir well.
Sprinkle with a bit more cheddar and some spring onion.