This Chicken Enchilada Pasta is a fun twist on classic enchiladas. It’s creamy, cheesy, and filled with tender chicken and spices that bring the fiesta to your table!
You’ll find that it’s super easy to make and perfect for weeknight dinners. I love how it all cooks in one pot—fewer dishes means more time for eating! 😋
Key Ingredients & Substitutions
Pasta: Penne or rotini work great for this dish, but feel free to use other pasta types like fusilli or bowtie. I love fusilli for its ability to hold sauces well!
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you’re in a hurry, shredded rotisserie chicken is a fantastic shortcut. Just add it in after the onions and garlic.
Enchilada Sauce: A good red enchilada sauce adds flavor. If you’re looking for a spicier option, try using green enchilada sauce. Homemade is great, but store-bought works in a pinch!
Sour Cream: This adds creaminess. If you’re dairy-free, consider using coconut yogurt or non-dairy sour cream as a substitute.
Cheese: Cheddar is a classic choice. I like mixing in a bit of pepper jack for some extra flavor. If you want to avoid dairy, try using vegan cheese options available in stores.
How Do I Cook the Chicken to Perfection?
Getting juicy and flavorful chicken is key for this dish. Start by heating your olive oil in a skillet over medium heat. Make sure the oil is hot before adding the chicken to get a nice sear.
- Cut the chicken into bite-sized pieces for even cooking.
- Season with salt, pepper, cumin, and chili powder as it cooks for extra flavor.
- Cook for 5-7 minutes until the chicken is browned and cooked through—no pink should be visible inside!
Remember, don’t overcrowd the pan, as it can cause the chicken to steam instead of sear. If you have a lot of chicken, cook it in batches!
How to Make Chicken Enchilada Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz pasta (penne or rotini)
For the Filling:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce Layer:
- 1 cup enchilada sauce (red)
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup shredded Monterey Jack cheese (optional for extra creaminess)
Seasoning:
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Garnish:
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Chicken Enchilada Pasta takes about 30 minutes in total. You’ll spend roughly 10 minutes cooking the pasta and preparing the chicken, followed by 20 minutes for cooking and combining everything. It’s a quick meal that’s sure to impress!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, cumin, and chili powder. Cook the chicken for about 5-7 minutes until it’s browned and cooked through, making sure there’s no pink inside.
3. Add the Veggies:
Next, add the finely chopped onion and minced garlic to the skillet with the chicken. Sauté for about 2-3 minutes until the onion has softened and is a little translucent. This adds great flavor!
4. Stir in the Sauce:
Pour in the enchilada sauce and bring it to a gentle simmer. Let it cook for about 2-3 minutes so all the flavors can meld together nicely.
5. Make it Creamy:
Now, reduce the heat to low and stir in the sour cream, mixing until everything is well combined and creamy. It’s looking so good already!
6. Combine with Pasta:
Add the drained pasta to the skillet with the chicken and sauce, mixing well to coat all the pasta with that delicious sauce.
7. Add the Cheese:
Sprinkle the shredded cheddar and optional Monterey Jack cheese over the pasta. Cover the skillet for a few minutes to let the cheese melt and become bubbly.
8. Final Touches:
Once the cheese is melted and gooey, remove the skillet from heat. Don’t forget to give it a taste and adjust any seasoning if needed!
9. Garnish and Serve:
Garnish your Chicken Enchilada Pasta with freshly chopped cilantro for a pop of color and flavor. Serve it warm and enjoy this delightful dish with your family or friends!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta adds a bit more fiber and texture to the dish. Just be aware that cooking times may vary slightly, so check the package instructions for the best results.
Can I Substitute the Chicken for Another Protein?
Yes! You can easily swap out the chicken for turkey, shrimp, or even black beans for a vegetarian option. Just adjust the cooking time accordingly based on the protein you choose—shrimp cooks a lot faster, while beans need only be heated through.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Dish?
Yes, you can freeze Chicken Enchilada Pasta! Before adding the cheese, let it cool completely, then place it in a freezer-safe container. It will keep for up to 2 months. Thaw it overnight in the fridge before reheating, then add cheese and warm it up on the stove.
