Fill a large pot with water and bring to a boil. Add fettuccine pasta and cook according to package directions. Drain.
While pasta is cooking, heat a large pan with 1 1/2 Tbsp olive oil to medium high heat. When hot add sliced peppers and onions and saute about 4-5 minutes until they are caramelized. Remove from pan and keep warm.
In the same pan, add the remaining olive oil and cook the sliced chicken until it is cooked through and you can see no more pink. Return veggies to the pan and add fajita seasoning and the 1/4 cup of water. Simmer until the water has mostly evaporated.
Once both the fajitas and pasta are done combine them in a large serving bowl. Pour over the cilantro lime sauce, toss and serve. Garnish with additional cilantro, if desired.
I've made this before with Cilantro Jalapeno Sauce if you really want that spicy kick! You could also use spinach fettuccine with the cilantro Jalapeno sauce for a dish more closely related to the California Pizza Kitchen recipe.The nutrition facts do not take in account the sauce.