In a small bowl, mix together chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne to create the Southwest seasoning blend.

Drizzle honey over the chicken breasts and toss with half of the reserved Southwest seasoning. Let it sit for 10 minutes.

Bring a large pot of water to a boil, add the penne pasta, and cook until al dente, about 8-10 minutes.

In a large skillet, heat olive oil over medium heat. Sear the seasoned chicken until golden brown, about 5-7 minutes per side.

Add diced onions and butter to the skillet and sauté until softened, about 3-4 minutes.

Stir in minced garlic and cook for 1 minute. Add diced tomatoes and remaining Southwest seasoning, then simmer.

Gradually pour in the heavy cream, stirring continuously, and let it simmer for 2-3 minutes.

Return the chicken to the skillet and add cheddar cheese, stirring gently until melted.

Add the cooked penne pasta to the skillet and stir to coat in the sauce, then let it sit on low heat.

Plate the dish and garnish with chopped cilantro before serving.