Preparation Steps

• Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes (with their juice), black beans, corn, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
• Return the cooked chicken to the skillet. Pour in the heavy cream and stir to combine. Let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
• Stir in the shredded cheddar cheese until melted and the sauce is creamy.
• Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Heat through for 1-2 minutes.
• Serve hot, garnished with fresh chopped cilantro.