1 box (16 oz) penne pasta

1 pound boneless skinless chicken breasts (about 2 large chicken breasts)

2 tablespoons taco seasoning

2 tablespoons extra-virgin olive oil (divided)

1 small onion, finely diced

3 cloves garlic, minced

1 can (15 oz) black beans, drained & rinsed

1 can (15 oz) corn, drained

1 can (10 oz) Rotel original diced tomatoes with green chilies

1 cup heavy cream

1 cup shredded cheddar cheese

Chopped fresh cilantro (optional garnish)

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Cook the penne pasta according to package instructions, drain, and set aside.
Season the chicken breasts with taco seasoning on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until cooked through. Remove the chicken from the skillet and set it aside to rest.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the black beans, corn, and Rotel tomatoes. Cook for 3-4 minutes to combine the flavors.
Add the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Slice the cooked chicken into strips or bite-sized pieces, then add it to the skillet. Stir to combine.
Add the cooked pasta to the skillet and toss until the pasta is coated with the sauce.
Sprinkle the shredded cheddar cheese over the top and stir until the cheese melts, making the sauce creamy.
Garnish with fresh cilantro, if desired, and serve immediately.

Spicy Version: Add diced jalapeños or hot sauce to increase heat.

Vegetarian Option: Replace chicken with extra vegetables like bell peppers or mushrooms.

Cheese Swap: Try Monterey Jack, pepper jack, or a Mexican cheese blend for variety.

Dairy-Free Version: Use coconut milk or a dairy-free cream alternative and dairy-free cheese.