Cheesy Chicken Enchilada Pasta

Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned 5 to 7 minutes.

Stir black beans enchilada sauce campanelle pasta salsa Greek yogurt chicken broth onion flakes and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer covered until pasta is tender 15 to 20 minutes. Remove from heat.

Sprinkle pepper Jack cheese and parsley over pasta mixture.