Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
Sprinkle pepper Jack cheese and parsley over pasta mixture.