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Bring water to boil for pasta.
Zest one lime (1 teaspoon); squeeze limes for juice (¼ cup).
Chop cilantro (leaves only) and bell pepper.
Cook pasta following package instructions.
Slice chicken into strips and sprinkle with seasoning, lime zest, and 1 tablespoon oil (wash hands).
Drain pasta (reserving ¼ cup pasta water).
Preheat large sauté pan on medium-high 2–3 minutes; add remaining 1 tablespoon oil to pan, then add chicken.
Cook 2–3 minutes, stirring occasionally, until browned on each side and 165°F.
Remove chicken from pan.
Add to same pan: reserved pasta water, lime juice, Alfredo, peas, bell pepper, and ¼ cup cilantro; cook and stir 3–4 minutes or until hot and peas are tender.
Return chicken to pan and add pasta; toss to coat.
Divide chicken and pasta between 4 serving dishes; top with even amounts salsa, cheese, and remaining ¼ cup cilantro.
Serve.