If you’re in the mood for comfort food with a bit of southwestern flair, you’ve got to try this Chicken Enchilada Pasta Recipe! Imagine your favorite enchiladas transformed into a creamy, cheesy, flavor-packed pasta dish — it’s a weeknight dream come true. This recipe combines tender chicken, hearty penne, zesty enchilada sauce, and lots of melty cheese for a meal that will have your family going back for seconds (and maybe thirds). The best part? It comes together quickly, making it the perfect easy dinner when you’re craving something bold and satisfying.
Ingredients You’ll Need
This list might look long, but trust me — each ingredient plays an important role. From the pasta’s texture to the rich spices and creamy finish, every item brings something wonderful to your Chicken Enchilada Pasta Recipe.
- Penne pasta: The sturdy shape is perfect for scooping up all the delicious sauce and chicken bits.
- Olive oil: Adds richness and is great for sautéing chicken and veggies without overpowering the flavor.
- Chicken breasts: Bite-sized pieces cook fast and make for juicy, satisfying protein in every forkful.
- Onion: Diced onion delivers sweetness and depth to the base of your sauce.
- Garlic: A couple of cloves add that aromatic punch that makes Tex-Mex dishes irresistible.
- Red enchilada sauce: This sauce is the key to getting that authentic enchilada essence in every bite.
- Diced tomatoes with green chilies: Bring tang, texture, and a hint of gentle heat — don’t drain them!
- Sour cream: Adds creaminess and balances the spices with a cool finish.
- Shredded cheddar cheese: Melty sharpness that pairs so well with the mild heat of the sauce.
- Shredded Monterey Jack cheese: Smooth and gooey, it creates that cheesy pull everyone loves.
- Chili powder: An essential spice for warmth and subtle kick.
- Ground cumin: Earthy and aromatic, it rounds out the Tex-Mex flavors beautifully.
- Salt and pepper: Essential for bringing all the flavors into perfect balance.
- Fresh cilantro: Chop it up for a fresh, herby garnish at the end.
- Sliced green onions: Totally optional, but they add a pop of color and crunch on top.
How to Make Chicken Enchilada Pasta Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cooking your penne pasta according to the package directions. This foundational step gives you perfectly tender noodles, ready to soak up all the enchilada-inspired goodness. Drain and set aside so it’s ready to join the party later.
Step 2: Sauté the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken (don’t forget a nice sprinkle of salt and pepper) and let those bite-sized pieces cook until browned and cooked through, about 5 to 7 minutes. The chicken will pick up extra flavor as it sears — a crucial part of building the dish’s deliciousness. Set the chicken aside, but keep that skillet handy!
Step 3: Cook the Onion and Garlic
In the same skillet, toss in your diced onion and let it soften for about three minutes, stirring occasionally. Add your minced garlic and let it cook for just a quick 30 seconds — you want it fragrant but not browned. This aromatic combo lays down the foundation for the saucy magic to come.
Step 4: Build the Sauce
Return the chicken to the pan with the onion and garlic. Stir in the red enchilada sauce, undrained diced tomatoes with green chilies, chili powder, and cumin. Give everything a good mix, then let it simmer for about five minutes. This is where all the flavors mingle and become bold, rich, and absolutely crave-worthy.
Step 5: Add the Creamy & Cheesy Finish
Reduce the heat to low and stir in the sour cream, making the sauce luxuriously creamy. Now, add your cooked pasta to the skillet and toss to coat every piece. Sprinkle both shredded cheddar and Monterey Jack cheese over the top. Cover for a couple of minutes – just until the cheese melts into a gooey, irresistible layer.
Step 6: Serve and Enjoy!
Serve your piping hot Chicken Enchilada Pasta Recipe straight from the pan, garnished with chopped cilantro and green onions if you like. Each bite boasts punchy flavors, creamy sauce, juicy chicken, and cheesy pasta bliss. Enjoy immediately and watch it disappear fast!
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
Garnishing really takes your Chicken Enchilada Pasta Recipe to the next level. Bright, herby cilantro adds a burst of freshness, while green onions offer a little crunch and mild bite. For more heat or tang, a squeeze of lime over the top or a few pickled jalapeños are always welcome.
Side Dishes
This pasta is hearty, but a crisp green salad or simple sautéed veggies pairs beautifully, balancing the richness. For something extra, serve alongside warm tortillas or crunchy tortilla chips for scooping up extra sauce. Refried black beans or street corn can round out a fun Tex-Mex meal.
Creative Ways to Present
Dish up individual servings in colorful, shallow bowls for a festive touch. Or, try spooning it into a baking dish, topping with extra cheese, and broiling for a few minutes until bubbly and golden. Serve family-style at the table, and let everyone garnish their own — it feels like a dinnertime fiesta!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Enchilada Pasta Recipe (lucky you!), simply let it cool, then store in an airtight container in the refrigerator for up to three days. The flavors will deepen, making for an even tastier lunch or quick dinner the next day.
Freezing
This dish freezes quite well! Allow the pasta to cool, then portion it into freezer-safe containers. It will keep nicely for up to two months. When you’re ready for a Tex-Mex fix, thaw it overnight in the fridge and reheat as directed below.
Reheating
Reheat individual servings in the microwave, stirring halfway through for even warmth, or warm a larger batch in a covered skillet over low heat with a splash of water or broth. Top with a little extra cheese and fresh cilantro for a just-cooked finish.
FAQs
Can I use a different type Main Course
Absolutely! Penne is classic here, but rotini, rigatoni, or even elbow macaroni will work just as well since their shapes hold up to the hearty sauce and chicken.
What’s the best way to make it spicier?
If you love extra heat, use hot enchilada sauce or add diced jalapeños when sautéing the onions. You can also garnish with jarred jalapeños or your favorite hot sauce at the table.
Can I use rotisserie chicken for this recipe?
Yes! Using rotisserie chicken is a great time-saver. Just shred or chop it up, then add it back to the skillet when making the sauce as you would with the cooked chicken in the normal steps.
Is there a way to make this lighter?
You can substitute Greek yogurt for the sour cream, use reduced-fat cheeses, and bulk up with more veggies or black beans to lighten your Chicken Enchilada Pasta Recipe while still keeping it flavorful and satisfying.
Can I add more vegetables?
Definitely! Corn, black beans, or even sautéed bell peppers are delicious additions that will add color, flavor, and nutrition without taking away from that classic Chicken Enchilada Pasta Recipe taste.
Final Thoughts
This Chicken Enchilada Pasta Recipe is what family favorites are made of — bold, creamy, and packed with irresistible flavors. It’s quick enough for busy nights but special enough to share with friends. Give it a try, put your own spin on it, and don’t forget to enjoy every cheesy, saucy forkful!
Print
Chicken Enchilada Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Chicken Enchilada Pasta recipe that combines the flavors of enchiladas with pasta for a satisfying meal. This one-pot dish is perfect for a quick weeknight dinner.
Ingredients
Penne Pasta:
- 12 oz penne pasta
Chicken Mixture:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Garnish:
- Fresh cilantro, chopped, for garnish
- Sliced green onions, optional for garnish
Instructions
- Cook the Penne Pasta: Cook the penne pasta according to package directions. Drain and set aside.
- Sauté Chicken: In a skillet, heat olive oil and cook chicken until browned. Remove and set aside.
- Cook Onion and Garlic: Sauté onion until softened, then add garlic and cook briefly.
- Combine Ingredients: Return chicken to the skillet, add enchilada sauce, diced tomatoes, chili powder, and cumin. Simmer.
- Finish Dish: Reduce heat, stir in sour cream, add cooked pasta, and mix well. Top with cheeses and cover to melt. Serve hot, garnished with cilantro and green onions.
Notes
- You can substitute rotisserie chicken to save time.
- Adjust spice level by choosing mild or hot enchilada sauce.
- Add black beans or corn for extra texture and flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
