In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with taco seasoning and add them to the pan. Cook for about 6-7 minutes per side or until the chicken is no longer pink and reaches an internal temperature of 165°F. Once done, remove from heat and let cool before cubing the chicken into bite-sized pieces.

In a large mixing bowl, combine 1 cup of red enchilada sauce, ½ cup of sour cream, and the juice of one fresh lime. Whisk these ingredients thoroughly until the mixture is smooth and well-combined.

Bring a large pot of salted water to a rolling boil and add 16 ounces of your preferred pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta, rinse it under cold water to cool it down quickly, then set it aside.

Once the chicken has cooled and the pasta is ready, add the cubed chicken, cooked pasta, drained black beans, corn, diced red onion, chopped jalapeño, and sliced olives to the bowl with your dressing. Gently stir everything together using a spatula until each element is evenly coated.

Sprinkle a handful of chopped cilantro over the assembled Chicken Enchilada Pasta Salad for fresh flavor. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least one hour.

After chilling, serve the Chicken Enchilada Pasta Salad in large bowls or on platters, ideally paired with tortilla chips or guacamole.