Bring a large pot of salted water to a boil and cook the pasta until it is almost done. Drain and set aside.
Season the chicken with the salt, pepper, cumin, coriander, chili powder and smoked paprika. Add oil to large skillet and cook the chicken about 3 to 4 minutes. Remove from skillet with slotted spoon. Add the onion garlic and jalapeno and cook until softened. Add the wine and deglaze the pan and let most evaporate. Remove from heat.
In another pan mix the butter and flour and make a roux. Slowly add the milk and cook until thickened.Add the cheese and let the cheese melt.
Place the skillet back on the heat and add the chicken, pasta, and cheese sauce. Cook until warmed through. Garnish with cilantro