Description
This creamy, cheesy Chicken Enchilada Pasta combines all the bold flavors of traditional enchiladas with the comfort of pasta in one easy skillet meal. Tender chicken, perfectly cooked pasta, and a rich enchilada cream sauce come together for a family-friendly dinner that’s ready in just 35 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 12 ounces uncooked penne or rotini pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups red enchilada sauce
- 2 cups chicken broth (low-sodium)
- 8 ounces cream cheese, softened and cubed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed (optional)
- 1 cup frozen or canned corn kernels (optional)
- 2 cups shredded Mexican cheese blend, divided
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Diced tomatoes, sliced jalapeños, or avocado (optional toppings)
Instructions
- Prepare the chicken: Season diced chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
- Sauté aromatics: In the same skillet, add remaining tablespoon of olive oil. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Build the sauce: Add cumin, chili powder, and smoked paprika to the onions and garlic. Stir for about 30 seconds to toast the spices and release their flavors. Pour in the enchilada sauce and chicken broth, stirring to combine.
- Cook the pasta: Add uncooked pasta to the skillet, making sure it’s mostly submerged in the liquid. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until pasta is tender and has absorbed most of the liquid.
- Create creamy texture: Reduce heat to low. Add cubed cream cheese and stir until completely melted and incorporated into the sauce, creating a creamy consistency. This should take about 2-3 minutes.
- Combine everything: Return the cooked chicken to the skillet. If using black beans and corn, add them now. Stir in 1 cup of the shredded cheese until melted and everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Add final cheese layer: Sprinkle the remaining 1 cup of shredded cheese over the top. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese melts beautifully.
- Serve: Remove from heat, garnish with fresh chopped cilantro, and serve hot with dollops of sour cream and your favorite toppings.
Notes
- For extra spice: Add diced jalapeños with the onions or use hot enchilada sauce instead of mild.
- Pasta cooking tip: Stir every few minutes to ensure even cooking and prevent sticking to the bottom of the pan.
- Creamier texture: Add an extra 4 ounces of cream cheese or ¼ cup heavy cream.
- Protein alternatives: Substitute ground beef, ground turkey, or make it vegetarian by omitting chicken and adding extra beans.
- Thicker sauce: If your sauce seems too thin, let it simmer uncovered for a few extra minutes. If too thick, add a splash more broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex / American Fusion
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 485
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 95mg