Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the sliced chicken breasts to the skillet and season with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the sliced red, green, and yellow bell peppers, and onion to the skillet with the chicken. Cook for an additional 5 minutes until the vegetables are tender-crisp.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3 minutes to reduce slightly.
Reduce the heat to low and stir in the Greek yogurt and shredded cheddar cheese until the sauce is creamy and well combined. Do not boil after adding yogurt to prevent curdling.
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.
Remove from heat and sprinkle with chopped fresh cilantro before serving.