Cook the penne pasta according to the package directions. When done, drain it in a colander but do not rinse the pasta.

Cut the chicken into small, bite-sized 1-inch pieces. Sprinkle the taco seasoning over top and use your clean hands to press and pat the seasoning all over each piece.

Add 1 tablespoon of olive oil into a large skillet pan, over medium-high heat, along with the seasoned chicken pieces and cook until the chicken is completely cooked through. Transfer the chicken to a plate.

Add the remaining 1 tablespoon olive oil into the same skillet pan and cook the onions until they are softened. Add the garlic and cook for an additional minute.

Stir in the black beans, corn, Rotel, heavy cream, and shredded cheddar cheese. Allow the mixture to simmer for 5 minutes until the cheese is completely melted and the mixture starts to thicken slightly.

Add the chicken pieces back into the skillet along with the cooked pasta. Stir to combine and let it heat through for 2-3 minutes. Garnish with chopped cilantro before serving.