Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the diced chicken pieces and cook until browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed, then add the diced onion. Sauté until the onion is translucent, about 3-4 minutes. Add minced garlic, cook for 1 more minute.

Add the diced red bell pepper to the skillet and cook for another 2-3 minutes.

Stir in the diced tomatoes, chopped chipotle peppers, adobo sauce, ground cumin, dried oregano, salt, and pepper. Cook for 2-3 minutes.

Mix in the chicken broth and heavy cream, and bring the mixture to a simmer.

Add the cooked chicken back to the skillet and let it simmer for another 5-7 minutes, allowing the flavors to meld together.

Taste and adjust seasoning if necessary.

Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce.

Sprinkle chopped cilantro and grated Parmesan cheese over the top before serving.

Serve hot and enjoy your delicious Chipotle Chicken Pasta!