Chicken Enchilada Pasta Recipe
If you’re after a comforting, flavor-packed dinner that comes together in a snap, look no further than this Chicken Enchilada Pasta Recipe. Imagine all the bold, saucy goodness of your favorite chicken enchiladas, but tossed with tender pasta and crowned with melty cheese—every bite is creamy, zesty, and irresistibly satisfying. It’s a Tex-Mex classic with a fun pasta twist, perfect for busy weeknights or when you want to wow your family with something a little different (but totally doable).
Ingredients You’ll Need
The beauty of the Chicken Enchilada Pasta Recipe is how it turns everyday ingredients into a weeknight masterpiece. Each component brings something special to the table, from rich creaminess to a pop of freshness and a satisfying bite.
- Pasta (12 ounces penne or rotini): These shapes hold all the delicious sauce in their nooks and crannies, making every forkful extra flavorful.
- Olive oil (2 tablespoons): Adds a subtle richness and helps the onions soften beautifully.
- Onion (1 small, diced): Brings a mild sweetness and depth as the aromatic base.
- Garlic (2 cloves, minced): Just a touch infuses the sauce with savory warmth.
- Cooked shredded chicken (2 cups): Rotisserie chicken is a fast and tasty shortcut, but any leftover chicken works great.
- Red enchilada sauce (1 can, 10 ounces): Delivers that signature Tex-Mex tang and bold color.
- Cream of chicken soup (1 can, 10.5 ounces): Makes the sauce extra luscious and creamy.
- Sour cream (1/2 cup): Adds tang and silkiness, balancing the spice.
- Chili powder (1 teaspoon): The key to smoky, earthy heat without being overwhelming.
- Cumin (1/2 teaspoon): Enhances the Tex-Mex vibe with its warm, nutty undertones.
- Salt (1/2 teaspoon): Essential for rounding out all the flavors.
- Black pepper (1/4 teaspoon): A little kick of sharpness to finish the seasoning.
- Shredded cheddar cheese (1 1/2 cups): Melts into the sauce for gooey, cheesy goodness.
- Shredded Monterey Jack cheese (1/2 cup): Adds extra creaminess and stretch to the topping.
- Chopped fresh cilantro & sliced green onions (for garnish, optional): For a fresh finish and a burst of color.
How to Make Chicken Enchilada Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then cook your penne or rotini until al dente, following the package directions. The pasta should be tender yet still have a little bite, so it holds up beautifully when tossed with the hearty sauce. Drain it well and set it aside while you get the rest of your Chicken Enchilada Pasta Recipe underway.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until it’s soft and translucent—about five minutes. This step creates a sweet, savory foundation. Add the minced garlic and give everything a quick stir for another minute until fragrant, being careful not to let the garlic brown.
Step 3: Build the Sauce
Now comes the heart of this Chicken Enchilada Pasta Recipe! Stir in the cooked shredded chicken, enchilada sauce, cream of chicken soup, sour cream, chili powder, cumin, salt, and black pepper. Mix everything thoroughly so the chicken is coated and all the flavors meld together in a creamy, vibrant sauce. Let it heat through so it bubbles gently, filling your kitchen with the best Tex-Mex aromas.
Step 4: Combine with Pasta and Cheese
Add the cooked pasta directly into the skillet, tossing gently until every piece is enveloped in that irresistible sauce. Sprinkle in the shredded cheddar and Monterey Jack cheeses, stirring until they melt into the mixture, turning it gloriously creamy and cheesy. The sauce should cling to the pasta, making each bite rich and satisfying.
Step 5: Serve and Garnish
Spoon the finished Chicken Enchilada Pasta Recipe into bowls while it’s piping hot. For a final flourish, top with chopped cilantro and sliced green onions if you like—these fresh garnishes wake up the flavors and add a pretty pop of color. Now, all that’s left is to dig in!
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
A sprinkle of chopped fresh cilantro and a handful of sliced green onions make this dish sing. They cut through the richness and add a fresh, herbaceous finish. If you love extra zip, a few diced jalapeños or a dollop of more sour cream on top are fantastic, too.
Side Dishes
Keep things simple yet satisfying with a crisp green salad tossed in a tangy vinaigrette, or serve some roasted vegetables on the side. Warm tortilla chips are fun for scooping up any extra sauce, and a side of black beans or Mexican rice turns this Chicken Enchilada Pasta Recipe into a real Tex-Mex feast.
Creative Ways to Present
For a fun twist, spoon the pasta into individual ramekins, top with extra cheese, and broil until bubbly and golden. Or serve the pasta family-style in a big, colorful casserole dish, garnished with all your favorite toppings. If you’re hosting, set out a “topping bar” so everyone can customize their own bowl!
Make Ahead and Storage
Storing Leftovers
Leftovers are a gift with this Chicken Enchilada Pasta Recipe. Transfer any cooled pasta to an airtight container and refrigerate for up to three days. The flavors get even cozier as they meld, making for a super tasty lunch or easy reheat dinner.
Freezing
If you’d like to freeze your pasta, let it cool completely, then portion it into freezer-safe containers. It’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating, and keep in mind the texture may be a bit softer but still deliciously cheesy and satisfying.
Reheating
To reheat, simply microwave individual servings in short bursts, stirring in between for even warmth. If reheating a larger batch, pop it in a covered baking dish in a 350°F oven until hot. Add a splash of milk or chicken broth if it seems a little dry—this brings back that dreamy creaminess.
FAQs
Can I use a different type Main Course
Absolutely! While penne and rotini are perfect for holding onto the sauce, you can swap in shells, fusilli, or even elbow macaroni. Use whatever pasta shape you love or have on hand.
Is there a way to make this dish spicier?
Definitely. For more heat, stir in a can of diced green chiles, a pinch of cayenne, or add sliced jalapeños as a topping. You can also opt for a spicy enchilada sauce if you want an extra kick.
Can I make the Chicken Enchilada Pasta Recipe ahead of time?
Yes! You can assemble the entire dish ahead, cover and refrigerate, then reheat before serving. The flavors actually deepen overnight, making this a fantastic make-ahead option for busy days or meal prep.
What can I substitute for cream of chicken soup?
If you prefer not to use canned soup, try making a quick homemade version with a roux, chicken broth, and a splash of cream or milk. You could also use cream of mushroom or cream of celery soup for a different flavor twist.
Can I make this Chicken Enchilada Pasta Recipe gluten-free?
Absolutely! Just use your favorite gluten-free pasta and ensure your enchilada sauce and soup are certified gluten-free. The result is just as creamy, cheesy, and satisfying as the original.
Final Thoughts
If you’re craving comfort with a Tex-Mex twist, you really can’t go wrong with this Chicken Enchilada Pasta Recipe. It’s a family favorite that’s easy enough for a weeknight but tasty enough to impress guests. Give it a try—your taste buds (and dinner table) will thank you!
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Chicken Enchilada Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Pasta recipe combines the comforting flavors of classic enchiladas with creamy pasta for an easy and delicious Tex-Mex-inspired weeknight meal. Tender shredded chicken is simmered in a zesty enchilada sauce and creamy cheese mixture, then tossed with perfectly cooked penne pasta for a hearty one-pan dish that the whole family will love.
Ingredients
Chicken Enchilada Pasta Ingredients
- 12 ounces penne or rotini pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 can (10 ounces) red enchilada sauce
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped fresh cilantro, optional garnish
- Sliced green onions, optional garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne or rotini pasta and cook according to package directions until al dente. Drain the pasta and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Chicken and Sauce: Add the cooked shredded chicken to the skillet along with the red enchilada sauce, cream of chicken soup, sour cream, chili powder, cumin, salt, and black pepper. Stir thoroughly to combine all ingredients and heat through on medium heat for about 5 minutes.
- Mix Pasta with Sauce: Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy enchilada sauce mixture.
- Add Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses over the pasta mixture. Stir gently until the cheese melts and the sauce becomes creamy and well combined.
- Serve: Serve the pasta warm, garnished with chopped fresh cilantro and sliced green onions if desired for a fresh pop of flavor and color.
Notes
- For added heat, stir in diced green chiles or a pinch of cayenne pepper along with the spices.
- Using rotisserie chicken can cut down prep time and make this dish even quicker to prepare.
- This recipe reheats well, making it excellent for leftovers and meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 790mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
