Season chicken fillets with taco spice.

Heat olive oil in a skillet.

Fry chicken breasts for about 4 minutes per side. Set aside.

Melt butter in the same pan.

Add heavy cream. Bring to a simmer while scraping off any pan drippings.

Stir in cheese and diced tomatoes. Simmer over low heat until smooth.

Toss in cooked pasta.

Season with salt and pepper as needed.

Transfer to a serving platter then top with sliced chicken and chopped cilantro.