Heat the oil in a large pot over high heat.

Add the chicken and cook until no longer pink, 5-6 minutes, then remove from the pot.

Add the bell peppers and onion and cook until the onion is translucent, about 6 minutes.

Add the chicken back to the pot, along with the salt, pepper, chili powder, cumin, and garlic powder, and stir until evenly coated, about 30 seconds.

Add the milk and the penne, stirring constantly to prevent the pasta from sticking.

Cook for about 20 minutes, until pasta is tender and the milk has reduced to a thick sauce that coats the pasta.

Add the cheese and mix until melted.

Enjoy!