Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, combine chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breast and sprinkle half of the spice mixture over the chicken. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Sprinkle the remaining spice mixture over the vegetables. Cook for 5-7 minutes, stirring frequently, until vegetables are tender-crisp.
Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and stir to combine. Let it simmer for 2-3 minutes to reduce slightly.
Remove the skillet from heat and stir in the Greek yogurt and shredded cheddar cheese until the sauce is creamy and well combined.
Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce and combined with the chicken and vegetables.
Squeeze the juice of one lime over the pasta and sprinkle with chopped fresh cilantro. Toss gently to combine.
Serve immediately while warm.