Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 7-8 minutes.
Reduce the heat to medium. Stir in the red enchilada sauce, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, and diced green chilies. Stir continuously until the cheese melts and the sauce is creamy and well combined, about 3-4 minutes.
Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy enchilada sauce and chicken mixture.
Remove from heat and stir in chopped fresh cilantro.
Serve the creamy chicken enchilada pasta garnished with sliced green onions.