1-First, cook the penne pasta until al dente, then drain and set it aside.

2-Next, heat olive oil in a large skillet over medium-high heat, season the chicken with salt and pepper, and cook until it’s no longer pink, about 6-8 minutes, then remove and set aside.

3-In the same skillet, combine the diced tomatoes with their juice, cream of chicken soup, cubed cream cheese, chicken broth, and heavy cream, stirring until the cream cheese melts and the sauce is smooth.

4-Continue by adding garlic powder, onion powder, cumin, and chili powder, then simmer for 5 minutes to thicken the sauce slightly.

5-Return the cooked chicken to the skillet and add the cooked pasta, tossing everything to combine.

6-Finally, remove from heat and stir in the shredded cheddar cheese until it’s melted, then garnish with chopped parsley if desired, and serve immediately.