In a large pan, melt the butter over medium heat and add the chicken strips. Season with salt, black pepper, paprika, and lime juice. Cook the chicken until golden brown and then remove it from the pan.

In the same pan, add the shrimp and cook until they turn pink. Once done, take them out and set them aside.

Add the chopped bell peppers, onion, and garlic to the pan, sautéing until they are soft and fragrant.

Reduce the heat and pour in the heavy cream, mixing it well with the sautéed vegetables. Add the grated Parmesan cheese and stir until melted and creamy.

Toss in the cooked farfalle pasta with the cream sauce, ensuring it’s evenly coated.

Finally, add the cooked chicken and shrimp back into the pan, sprinkle with dried oregano, and stir until well combined.