STEP 1: Cook pasta in a large pot according to package directions until al dente. Drain and set aside.
STEP 2: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until no longer pink and reaches internal temperature of 165°F, about 6-8 minutes. Remove and set aside as cooked chicken.
STEP 3: In the same skillet over medium heat, add Rotel tomatoes, cream of chicken soup, cubed cream cheese, chicken broth, and heavy cream. Stir until the cream cheese is melted and the sauce is smooth.
STEP 4: Add garlic powder, onion powder, cumin, and chili powder – basically the rest of the ingredients for seasoning. Simmer for 5 minutes until sauce thickens slightly, then reduce to medium-low heat.
STEP 5: Return chicken to the skillet and add cooked pasta. Toss to combine in a large bowl if needed.
STEP 6: Remove from heat and stir in cheddar cheese until melted.
