Boil salted water in a large pot and cook penne according to package instructions until al dente. Drain and set aside.

Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side until fully cooked. Remove from skillet and slice into strips.

In the same skillet, sauté chopped onions and minced garlic until golden brown.

Stir in minced chipotle peppers and heavy cream; let simmer for about 5 minutes until slightly thickened.

Return sliced chicken to the skillet along with drained pasta, mixing well to coat everything in the sauce.

Stir in grated Parmesan cheese until melted and garnish with chopped cilantro before serving hot.