1. Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, then drain and set aside.

2. In a large skillet, heat oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.

3. Add the ground chicken to the skillet. Cook until no longer pink, breaking it up as it cooks. Drain excess fat.

4. Sprinkle in taco seasoning. Stir in the diced tomatoes, black beans, and chicken broth. Simmer for 5–7 minutes.

5. Reduce heat to low and stir in the cream cheese until smooth and well incorporated.

6. Add the cooked pasta to the skillet and fold everything together gently.

7. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for 2–3 minutes. Stir to combine.

8. Garnish with fresh cilantro if using. Serve hot with tortilla chips or your favorite sides.