Finely chop garlic. Slice onion into thin half-moons. Cut bell pepper into thin strips.

Bring a pot of water to a boil and season generously with salt.

Heat 1 tablespoon vegetable oil in frying pan until hot. Add chicken thighs, season with salt and Chicken spice blend, and cook over medium-high heat for 5–6 minutes until cooked through, with good golden crust. Transfer from pan, keep heat on.

Add penne pasta to boiling water and cook to al dente, about 9 minutes. During the first minute, stir thoroughly a couple of times to prevent sticking.

To the same frying pan, add onion and pepper. Cook for about 5 minutes, stirring constantly and letting pepper lightly blister.

Add garlic and return chicken to pan. Toss well, pour in cream, and add a small pinch of salt.

Bring sauce to a gentle boil, then reduce heat to medium-low and let it warm through for a couple more of minutes.

Add penne to frying pan, toss, and heat everything together for another minute. Turn off heat, stir in pesto, and taste for salt. Finish with black pepper.

Divide between plates.