In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts and season with kosher salt and freshly ground black pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Stir occasionally to ensure even cooking.
Once the chicken is cooked, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant but not burnt.
Pour in the heavy cream and low sodium chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the dry penne pasta and taco seasoning to the skillet. Stir well to ensure the pasta is coated in the creamy sauce. Cover the skillet and let it cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Once the pasta is cooked, stir in the drained corn, black beans, and diced tomatoes. Mix well and cook for an additional 2-3 minutes until everything is heated through.
Sprinkle the shredded or grated Parmesan cheese over the pasta and stir until melted and creamy. Adjust seasoning with more salt and pepper if needed.
Remove the skillet from heat and let it sit for a minute. Serve your One Pan Southwest Chicken Alfredo Penne hot, garnished with chopped fresh parsley or cilantro if desired. Enjoy your flavorful creation!
