Instructions

• In a shallow bowl whisk together 1/4 cup olive oil, 3 tablespoons fresh lime juice, 2 teaspoons chili powder, 2 teaspoons light brown sugar, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and a pinch of cayenne pepper to make the marinade.
• Add 5–6 chicken tenders (or 2–3 chicken breasts) to the bowl and turn to coat in the marinade. Marinate at room temperature for at least 15 minutes (or refrigerate up to the same day if needed).
• While the chicken is marinating, bring a large pot of salted water to a boil and cook 16 ounces uncooked penne pasta according to package directions. Drain the pasta and set aside.
• Preheat a grill to medium heat and oil the grates if desired. Remove the chicken from the marinade and discard any excess marinade.
• Place the chicken on the hot grill, cover with the grill lid, and cook until browned on the bottom (a few minutes). Flip, cover, and continue cooking until the chicken is cooked through (internal temperature 165°F / 74°C or no pink in the center). Transfer the cooked chicken to a plate and let rest for 5 minutes.
• Meanwhile, make the sauce: melt 4 tablespoons butter in a large skillet over medium-high heat.
• Add 1/2 chopped onion to the skillet and cook, stirring occasionally, for 3–4 minutes until the onion is tender.
• Add 2 teaspoons minced garlic and cook for 30 seconds, then add 2 heaping tablespoons all-purpose flour and stir well to combine.
• Gradually whisk in 1 cup low-sodium chicken broth and 1 cup milk until the mixture is smooth and beginning to thicken.
• Add 4 ounces cream cheese (cubed) to the skillet and stir until the cream cheese is fully melted and the sauce is smooth. Season the sauce with salt and freshly ground black pepper to taste.
• Add the cooked penne pasta, 2 diced tomatoes, and 2 teaspoons fresh chopped parsley to the sauce. Toss gently in the skillet until the pasta and tomatoes are evenly coated with the sauce.
• Slice or arrange the rested grilled chicken over the pasta. Serve immediately, sprinkled with freshly grated Parmesan cheese if desired.