Begin by bringing a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, which typically takes 8 to 10 minutes. Drain the pasta, reserving about a cup of the pasta water, then set it aside while you prepare the chicken mixture.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Once shimmering, add 1 pound of seasoned boneless skinless chicken, cooking for about 5 minutes until golden brown and cooked through.

Next, toss in the sliced onion and bell pepper, stirring continuously until the vegetables begin to soften, roughly 5 minutes.

Pour in 1/2 cup of chicken broth, along with 1 tablespoon each of soy sauce and Worcestershire sauce, then bring the mixture to a gentle boil, reducing the heat to let it simmer for 3-5 minutes.

Remove the skillet from the heat and stir in 1/2 cup of cheese whiz and 4 slices of provolone cheese until they melt completely.

Gently fold the cooked pasta into the chicken and sauce mixture, adding reserved pasta water a little at a time to reach your desired creaminess.