Heat the olive oil over medium high heat in a large skillet.
Toss in the chicken cubes and brown each side for about 1-2 minutes. You don't have to cook the chicken completely through, but enough so they are almost cooked.
Add the minced garlic to the skillet and continue cooking for another minute.
Pour in the heavy cream, chicken broth, and taco seasoning, and season with Kosher salt and freshly ground black pepper to taste. Stir to combine.
Add the dry penne pasta and bring to a light boil, stirring occasionally.
Once boiling, reduce heat to low and add in canned corn, black beans, and diced tomatoes. Stir to combine. Cover and allow to cook for about 20 minutes, or until pasta is al dente.
Just before serving, stir in your Parmesan cheese and garnish with either chopped cilantro or parsley.
