Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, usually about 1-2 minutes less than package instructions. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and sprinkle with 1 tablespoon fajita seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, add the sliced bell pepper and onion. Sauté for 5 minutes until softened and slightly caramelized. Add the corn and black beans, stirring to combine and heat through for another 2 minutes.
Lower the heat to medium. Add the sour cream and chicken broth to the skillet. Stir well, scraping up any browned bits from the bottom. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
Add the cooked chicken and drained penne pasta back into the skillet. Toss everything together to coat the pasta evenly with the creamy fajita sauce.
Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese generously over the top.
Bake uncovered for 15-20 minutes or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let it rest for 5 minutes.
Sprinkle chopped cilantro on top before serving for a fresh, vibrant finish. Dish out warm and enjoy your delicious, cheesy, satisfying meal!
