Irresistible Chicken Enchilada Pasta Recipe in 30 Minutes

There’s something magical about the aroma of Chicken Enchilada Pasta wafting through the kitchen. Imagine tender chicken, perfectly cooked pasta, and a savory sauce that wraps everything in a warm embrace. This dish not only delights the senses but also has a way of making you feel right at home, no matter where you are.

I remember the first time I made this dish; it was one of those nights when I wanted to impress friends but didn’t want to spend hours in front of the stove. The flavors danced together so harmoniously that it became an instant crowd-pleaser. Whether it’s a cozy family dinner or a lively gathering with friends, Chicken Enchilada Pasta is here to steal the show.

Sharing this dish with friends led to laughter and compliments, and I swear I saw one friend tear up from joy (or maybe it was just too spicy).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best, depending on how many mouths you’re feeding.

• Pasta: I prefer penne or rotini as they hold onto sauce beautifully.

• Enchilada Sauce: Use your favorite store-bought brand or homemade for an extra flavor boost.

• Bell Peppers: Choose vibrant colors like red and green for visual appeal and sweetness.

• Onion: A medium onion adds depth and sweetness when sautéed until translucent.

• Cheese: Shredded cheddar or Monterey Jack melts perfectly into this dish.

• Cilantro: Fresh cilantro brightens up the flavors; use sparingly if you’re not a fan.

• Spices: Cumin, chili powder, and garlic powder create that authentic enchilada flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Enchilada Pasta

Prep Your Ingredients: Start by dicing your chicken into bite-sized pieces while boiling water for your pasta. Don’t forget to salt the water generously; it should taste like the sea.

Sauté the Chicken: In a large skillet over medium heat, add a bit of oil and toss in your chicken pieces. Cook until they turn golden brown and are no longer pink inside—about 6-8 minutes should do it.

Add Vegetables & Spices: Once your chicken is ready, throw in the chopped onions and bell peppers. Sauté until they soften and become fragrant—around 5 minutes should suffice.

Pasta Time!: While your veggies are cooking, add pasta to boiling water and cook according to package directions until al dente. Drain but reserve about a cup of pasta water for later.

Mingle It All Together: Lower the heat and pour in your enchilada sauce along with the cooked pasta. Stir until everything is well combined; add reserved pasta water if necessary for creaminess.

Add Cheese & Serve Hot!: Sprinkle shredded cheese on top and let it melt—this should take just a couple of minutes. Garnish with chopped cilantro before serving while still hot for that perfect cheesy goodness.

And voila! You have a scrumptious Chicken Enchilada Pasta ready to wow everyone around your table!

Perfecting the Cooking Process

Sear the chicken first until golden brown, then cook the pasta while preparing the creamy sauce to save time and ensure rich flavors.

Add Your Touch

Feel free to swap chicken for shrimp or add black beans for extra protein. Experiment with different cheeses like pepper jack for a spicy kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, adding a splash of broth if it gets dry.

Sharing this dish at a potluck led to rave reviews from friends who couldn’t believe how easy it was to make. It’s a recipe that always brings smiles around the table!

FAQ

Can I use whole wheat pasta for chicken enchilada pasta?

Yes, whole wheat pasta works well and adds more fiber to your dish.

What can I substitute for cream in this recipe?

You can use Greek yogurt or coconut milk for a lighter option.

How spicy is chicken enchilada pasta?

The spice level depends on your choice of enchilada sauce; choose mild or hot based on preference.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chicken Enchilada Pasta

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Chicken Enchilada Pasta is a delightful fusion dish that combines tender chicken, al dente pasta, and vibrant enchilada sauce for a comforting meal. This quick recipe brings bold Mexican flavors to your dinner table, making it perfect for busy weeknights or casual gatherings with friends. With its creamy texture and colorful presentation, this dish is sure to impress while being easy to prepare.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 8 oz penne or rotini pasta
• 1 cup enchilada sauce
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 1 cup shredded cheddar or Monterey Jack cheese
• ¼ cup fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Prep your ingredients: Dice chicken and chop vegetables.
2. Cook pasta: Boil salted water and cook pasta until al dente; reserve 1 cup of pasta water.
3. Sauté chicken: In a large skillet over medium heat, heat olive oil. Add chicken and cook until golden brown (6-8 minutes).
4. Add vegetables: Stir in onion and bell peppers; sauté until soft (about 5 minutes).
5. Combine: Lower heat, add enchilada sauce and cooked pasta; mix well. Add reserved pasta water for creaminess.
6. Cheese it up: Sprinkle cheese on top; let it melt before serving. Garnish with fresh cilantro.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (about 240g)
• Calories: 380
• Sugar: 3g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg