This cheesy and delicious Chicken Enchilada Pasta combines the flavor of enchiladas with pasta. It's spicy, cheesy, flavorful, and so easy to make. The perfect weeknight meal the whole family will love.

Try pairing this enchilada recipe with some Quick Pickled Red Onions or Cilantro Lime Salad Dressing for a little extra flavor. For another enchilada-inspired recipe, try making a batch of Chorizo and Sweet Potato Enchiladas.

Overhead view of finished pasta in rectangle white baking dish topped with chopped parsley.

This delicious meal is so simple, so hearty, and perfect for a quick dinner that the whole family will enjoy. I love casserole recipes because they require less fuss and usually are less messy to clean up.

This chicken enchilada pasta bake is also thick, creamy, and delicious. It's a full meal, but feel free to serve it with a side of your favorite vegetables, salad, or crusty bread.

Be sure to try this recipe and let me know your experience in the comment section below.

Let's get started!

What Ingredients Are Needed To Make This Enchilada Pasta?

Overhead view of ingredients needed to make pasta bake in separate bowls and containers on marble surface.

Chicken Breasts - I prefer to use boneless skinless chicken breast for this recipe. The chicken needs to be cut up into smaller pieces and I can usually find raw chicken ready to go straight out of the package at my local grocery store. For a shortcut option, shredded rotisserie chicken or cooked leftover chicken could be used.
Pasta - Use any short pasta that you prefer. Shells, penne, and rotini pasta are all great options for this pasta recipe.
All-Purpose Flour - Plain all-purpose flour is needed to combine with the butter to make the base of the sauce and it also helps to thicken it.
Butter - It is fine to use salted or unsalted butter in any brand that you prefer. The butter helps to thicken the sauce and give it a little added buttery flavor.
Enchilada Sauce - Any red enchilada sauce will work in this recipe. I prefer to use Old El Paso mild sauce.
Cream Cheese - Added to the sauce to make it creamy, be sure to use regular full-fat cream cheese if you can.
Red Bell Pepper - Gives the enchilada sauce a nice peppery and slightly sweet flavor. If you prefer to use green bell pepper, then you substitute with that instead.
Green Onion - Use the green and the white part of the green onion to add a slightly spicy and peppery flavor.
Shredded Cheese - Any cheese will work. I prefer to use sharp cheddar cheese or colby jack cheese in this dish. Try to grab a block of cheese and shred it yourself using a box grater, the cheese melts so much better than shredded bagged cheese.

See the recipe card below for exact ingredient quantities and instructions.

Recipe Variations

Green Chiles - Along with the red pepper, try adding in some canned chopped green chilies for some additional flavor and spice.
Canned Beans - To bulk up the recipe and add additional protein, add rinsed and drained black beans or pinto beans at the last minute of cooking the chicken. For a vegetarian option, omit the chicken and only use beans.
Spice - For additional flavor, head to your spice rack and add in some chili powder, garlic powder, ground cumin, or taco seasoning.

Overhead view of pasta in casserole dish with serving spoon in it.

What Kind Of Pasta To Use For This Recipe?

For this recipe, you may use any pasta that you prefer. However, penne, rotini, and regular shell pasta work best. I have used all of these and they work well in this pasta recipe.

You may also use regular, gluten-free, whole wheat pasta, or chickpea (protein) pasta, just be sure to follow the package instructions for cooking.

How To Make Chicken Enchilada Pasta

Begin the recipe by preheating the oven to 350 degrees F. Using a large skillet over medium-high heat, add the oil and allow it to heat thoroughly.

Add the chicken, salt, and ground black pepper. Allow the chicken to cook until it is no longer pink, about 3 to 5 minutes. Remove the tender chicken from the skillet and allow it to cool for a few minutes before cutting it into smaller pieces if needed. Set aside.

Cooked chicken breast in white bowl on marble surface.

Using a large pot over medium-high heat with heavily salted water, bring it to a boil before adding the pasta. Allow the pasta to cook until al dente, about 4 to 6 minutes. Carefully strain off the water and set the cooked pasta aside.

In that same skillet that you cooked the chicken, add the butter and allow it to melt and become foamy. Add the all-purpose flour and whisk continuously for about 2 to 3 minutes. Slowly pour in the enchilada sauce and continue whisking until the sauce is heated and bubbly.

Overhead view of pasta sauce in cast iron skillet topped with green onions.

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!

Add the cream cheese and stir until fully combined. Add the red pepper, green onion, cut-up chicken/shredded chicken, and cooked pasta to the skillet.

Pasta sauce in cast iron skillet with wooden spoon in it on marble surface.

Stir until everything is coated with the sauce. Pour the mixture into a 9x13-inch baking dish lightly sprayed with cooking spray. Spread the pasta in an even layer in the baking dish.

Sauce and pasta added to white rectangle casserole dish with wooden spoon in it.

Evenly top with the shredded cheese and place into the oven to bake for about 15 to 20 minutes, until the cheese is melted and slightly golden.

Close up overhead view of pasta in casserole dish topped with shredded cheese.

Carefully remove the pasta from the oven.

Baked enchilada pasta in white casserole dish.

Feel free to top it with some additional green onions and a dollop of sour cream or Greek yogurt before serving warm. Enjoy!

Close up front view of finished pasta bake in baking dish with serving spoon in it.

Tips To Make The Best Cheesy Pasta

Be sure not to clean the skillet after cooking the chicken. Use the pan drippings to mix with the butter and flour.
You may substitute the chicken breast for chicken thighs if you prefer.
Be careful not to overcook the chicken or the pasta, both will finish in the oven. So it is okay for it to be a little underdone. Just make sure the chicken is no longer pink and the pasta is a little under al dente.
Use your favorite enchilada sauce for this recipe. Mild, medium, or hot will all work.
Make it a one pot chicken enchilada pasta by cooking the chicken in a deep skillet and then building and baking the pasta in the same skillet.

Storage Tips

Storage. If you have any leftovers, cover them with a lid, plastic wrap, or aluminum foil. You can also transfer them into an airtight container. Store them in the refrigerator for up to 4 days.

Reheating. When you're ready to serve this easy pasta dish again, reheat it in the microwave or the oven at 300 degrees F. until heated thoroughly. They're even better the next day!

Make Ahead. This pasta bake can also be assembled ahead of time and stored in the refrigerator until ready to bake. Make up to 24 hours in advance.

Freezing. It can also be stored, unbaked in the freezer for up to 3 months. Store in a freezer-safe container and cover it tightly in a double layer of aluminum foil. Allow it to thaw overnight in the refrigerator the night before baking.

Overhead view of black plate with single serving of finished pasta on it with for in it.

Want More Easy Chicken Dinner Recipes? Try These:

Have any comments, questions, or other delicious ways to use this Cheesy Chicken Enchilada Pasta Recipe? Please share them in the comments below!

📖 Recipe