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.
Ingredients
Scale
- 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
Instructions
- Prep your ingredients: Dice chicken and chop vegetables.
- Cook pasta: Boil salted water and cook pasta until al dente; reserve 1 cup of pasta water.
- Sauté chicken: In a large skillet over medium heat, heat olive oil. Add chicken and cook until golden brown (6-8 minutes).
- Add vegetables: Stir in onion and bell peppers; sauté until soft (about 5 minutes).
- Combine: Lower heat, add enchilada sauce and cooked pasta; mix well. Add reserved pasta water for creaminess.
- 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