Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside while you prepare the skillet.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and season lightly with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden on the edges. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the drained diced tomatoes with green chilies, corn kernels, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.
Mix in the rinsed and drained black beans, then pour in the chicken broth. Bring the mixture to a low boil.
Reduce the heat to medium-low and stir in the softened cream cheese until completely melted and smooth, creating a creamy sauce.
Return the cooked chicken to the skillet. Add the cooked penne pasta and toss everything together, making sure the pasta is evenly coated with the creamy enchilada sauce.
Sprinkle the shredded cheddar cheese over the pasta and cover the skillet for 2-3 minutes, allowing the cheese to melt beautifully. Finish with a sprinkle of chopped fresh cilantro if desired.
Dish out generous portions and enjoy the creamy, cheesy, and flavorful goodness of this skillet meal!
