In a saucepan over medium heat, melt the cream cheese, hot sauce and chicken broth together.
Add the taco seasoning, mix together then add the sour cream.
Add the shredded chicken.
Turn the heat to low and simmer for 10 minutes.
In the meantime, cook the penne pasta in boiling water.
Once the pasta is cooked, drain and add to the Mexican Chicken Cheesy Sauce.
Toss together, remove from heat and serve.
Top with cilantro, green onions or red pepper flakes for a little extra kick of flavor, spice and color!
Notes
Vegetarian Option: Omit the chicken. The spicy, cheesy sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.
Gluten Free Option: Use gluten-free pasta, such as corn or rice penne.