Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Drizzle a little olive oil on the pasta to prevent sticking.

Season the chicken breasts with salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side or until cooked through. Let it rest for a few minutes before slicing.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the chipotle peppers, cumin, smoked paprika, salt, and black pepper. Cook for another minute.

Pour in the heavy cream and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet with the chipotle sauce and toss to coat evenly.

Slice the grilled chicken and place it on top of the pasta. Garnish with chopped cilantro and grated parmesan cheese before serving.