Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about ½ cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced chicken breast to the skillet. Season with cumin, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned on the outside.
Stir in the minced chipotle in adobo sauce, chicken broth, and heavy cream. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 5 minutes. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Lower the heat and stir in the shredded cheddar cheese until melted and fully incorporated. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the creamy chipotle sauce.
Remove from heat and sprinkle with freshly chopped cilantro. Serve immediately for a comforting and flavorful meal.
