Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to make the fajita seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced chicken breast to the skillet and sprinkle half of the fajita seasoning over the chicken. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sprinkle the remaining fajita seasoning over the vegetables.
Sauté the vegetables for 6-7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour in the low sodium chicken broth and stir to combine.
Add the cooked pasta to the skillet and toss everything together to evenly coat with the seasoning and broth.
Cook for an additional 2 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Remove from heat and stir in fresh lime juice and chopped cilantro.
Serve immediately.