Bring a large pot of salted water to a rolling boil, then add penne and cook until just shy of al dente—about 1 minute under package directions. I drain mine when it still has a slight bite because it'll finish cooking in the sauce.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until no pink remains, about 6-7 minutes, stirring occasionally so edges brown evenly.

Push the cooked chicken to the skillet's edges and add your diced onion to the center. Let it sit for 2 minutes before stirring—this caramelization step is why the final dish tastes restaurant-quality instead of rushed.

Add minced garlic, cumin, chili powder, and smoked paprika directly to the oil. You'll smell the spices wake up almost instantly—that's your cue they're releasing oils. Toast for exactly 1 minute before adding anything wet, because this prevents that raw-spice taste.

Pour in your enchilada sauce and stir everything together, then add black beans and corn kernels. This mixture becomes your flavor foundation for the chicken enchilada pasta crowd summer recipe, so let it simmer on medium heat while your pasta finishes.

Drain the pasta and add it directly to the skillet with the sauce and chicken. Stir gently to coat every piece—I use a wooden spoon because metal can scratch your pan's surface.

Remove from heat and fold in the sour cream using a spatula, working gently so you don't break the pasta. The residual heat will warm the sour cream without curdling it.

Top with shredded cheese and fresh cilantro, then let it sit for 2 minutes so the cheese melts from the pasta's warmth rather than needing to return to heat.