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
Scale
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
