Pat dry the chicken breasts and sprinkle taco seasoning over both sides. Heat olive oil in a non-stick skillet over medium-high heat, then cook the chicken for 5-7 minutes per side until golden and cooked through.

Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. Chop into ½-inch cubes.

In a large mixing bowl, whisk together red enchilada sauce, sour cream, and lime juice until smooth.

Add the chopped chicken, cooked pasta, black beans, corn, red onion, jalapeño, and olives to the dressing. Toss to combine thoroughly.

Sprinkle with chopped cilantro and refrigerate for at least one hour before serving.