Cheesy Chicken Enchilada Pasta

This Cheesy 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.

This recipe 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 less mess to clean up.

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

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

Let's get started!

Jump to:

• What ingredients are needed to make this enchilada pasta?
• What kind of pasta to use for this recipe?
• How to make chicken enchilada pasta:
• Tips to make the best cheesy pasta:
• Storage
• Need more chicken dinner recipes? Try these:
• 📖 Recipe

What ingredients are needed to make this enchilada pasta?

1. Chicken Breast - I prefer to use boneless skinless chicken breast for this recipe. The chicken needs to be cut up into smaller pieces and I'm able to find it ready to go straight out of the package at my local grocery store.
2. Pasta - Use any pasta that you prefer. Shells and penne are both perfect options for this pasta recipe.
3. All-Purpose Flour - Plain all-purpose flour is needed to combine with the butter to make the base of the sauce and helps to thicken it.
4. 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.
5. Enchilada Sauce - Any red enchilada sauce will work in this recipe. I prefer to use mild sauce.
6. Cream Cheese - Added to the sauce to make it creamy, be sure to use regular full-fat cream cheese if you can.
7. Red Bell Pepper - Gives the enchilada sauce a nice peppery and slightly sweet flavor. If you prefer to use green bell pepper, then you make substitute that instead.
8. Green Onion - Use the green and the white part of the green onion to add a slightly spicy and peppery flavor.
9. Shredded Cheese - Any cheese will work. I prefer to use colby jack cheese in this dish. Try to grab a block of cheese and shred it yourself using a box grater, it melts so much better than shredded bagged cheese.

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

What kind of pasta to use for this recipe?

For this recipe, you may use any pasta that you prefer. However, penne and regular shells pasta works best. I have used them both and they work really well in this pasta recipe.

You may also use regular, gluten-free or chickpea 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 chicken from the skillet and allow it to cool for a few minutes before cutting it into small pieces if needed. Set aside.

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.

Add the cream cheese and stir until fully combined.

Add the red bell pepper, green onion, cut-up chicken, and cooked pasta to the skillet. 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.

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.

Carefully remove the pasta from the oven. Feel free to top it with some additional green onions and a dollop of sour cream before serving warm. Enjoy!

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 al dente.
• Use your favorite enchilada sauce for this recipe. Mild, medium, or hot will all work.

Storage

If you have any leftovers, cover them with a lid, plastic wrap or aluminum foil, or transfer them to an airtight container, and store them in the refrigerator for up to 4 days. When ready to serve again, reheat in the microwave or in the oven at 300 degrees F. until heated thoroughly.

This can also be assembled ahead of time and stored in the refrigerator until ready to bake. It can also be stored, unbaked in the freezer for up to 3 months.

Need more chicken dinner recipes? Try these:

• Chorizo and Sweet Potato Enchiladas
• Roasted Chicken Thighs with Potatoes and Carrots
• BBQ Chicken Sliders 
• Chicken Pot Pie
• Chicken and Broccoli Casserole

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

📖 Recipe

Original post date 04/13/2020. Updated 03/10/2023.