Main Dishes

Cheesy Chicken Enchilada Pasta

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

Overhead view cheesy chicken enchilada pasta in white baking dish with napkin, plates, and forks

This recipe is so simple, so hearty, and so perfect for a quick dinner that the whole family will enjoy. I love recipes that are one-pot wonders because they require less fuss and less mess to clean up. This cheesy enchilada pasta is also thick, creamy, and delicious. It is a full meal by itself but feel free to serve it with a side of your favorite vegetables, salad, or bread.

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

What ingredients to make this enchilada pasta?

ingredients for chicken enchilada pasta

  1. Chicken breast
  2. Pasta
  3. All-purpose flour
  4. Butter
  5. Enchilada sauce
  6. Cream cheese
  7. Red bell pepper
  8. Green onion
  9. Shredded cheese

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 work the 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:

Preheat the oven to 350 degrees F. Start by heating a large skillet over medium heat.  Spray with a bit of cooking spray and place the chicken breasts in the skillet.  Season the chicken with salt and pepper.  Cook until the chicken is fully cooked and no longer pink in the middle.  Once cooked, remove the chicken from the pan and cut into bite-sized pieces. Set aside.

While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time.  You want the pasta al dente because it will finish cooking in the oven.  Once cooked, strain the water off the pasta and set aside.

last pot of water boiling on stovetop

In the pan you cooked the chicken, add the butter scraping the bottom of the pan.  Once the butter has melted, add the flour and cook for about 2 to 3 minutes to fully cook the raw flour. Pour the enchilada sauce into the pan and whisk until thick and bubbly.

enchilada sauce added to cast iron skillet with whisk on stovetop

Add the cream cheese and stir until fully combined.

cream cheese added to enchilada sauce in skillet with whisk

Add the red pepper, green onions, chicken and pasta into the pan.  Stir until everything is coated with the sauce.

red pepper and green onion added to sauce in skillet on stovetop cooked chicken added to skillet with sauce with wooden spoon

Pour the mixture into a 9×13 pan that has been sprayed with cooking spray.  Pour the pasta into the pan and spread evenly.

uncooked chicken enchilada pasta in white baking dish

Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.

chicken enchilada pasta topped with shredded cheese in white baking dish

Top with additional red pepper, green onions and a dash of hot sauce before serving if you prefer.

close up side view cheesy chicken enchilada pasta in white baking dish with metal serving spoon over 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. 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.
enchilada pasta on white plate

Cheesy Chicken Enchilada Pasta

Cheesy Chicken Enchilada Pasta combines the flavor of enchiladas with pasta. It is spicy, cheesy, flavorful, and so easy to make. The perfect weeknight meal the whole family will love.
4.67 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: enchilada pasta
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 377kcal

Ingredients

  • 1 pound chicken breast
  • Salt and ground black pepper
  • 1 pound pasta, penne or shells
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 28 ounces enchilada sauce, mild or hot
  • 4 ounces cream cheese
  • 1 medium red bell pepper, chopped
  • 6 green onions, chopped
  • 1 1/2 cups Mexican blend shredded cheese

Instructions

  • Preheat the oven to 350 degrees.
  • Start by heating the largest skillet you have on medium heat.  Spray with a bit of cooking spray and place the chicken breasts in the skillet.  Sprinkle with salt and pepper.  Cook until the chicken is fully cooked and no longer pink in the middle.  Once cooked, remove the chicken from the pan and cut into bite-sized pieces.  Set aside.
  • While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time.  You want the pasta al dente because it will finish cooking in the oven.  Once cooked, strain the water and set aside.
  • In the pan you cooked the chicken, add the butter scraping the bottom of the pan.  Once the butter has melted, add the flour and cook for about 2-3 minutes to fully cook the raw flour.
  • Pour the enchilada sauce into the pan and whisk until thick and bubbly.
  • Add the cream cheese and stir until fully incorporated.
  • Add the red pepper, green onions, chicken and pasta into the pan.  Stir until everything is coated with the sauce.
  • Pour into a 9×13-inch baking pan that has been sprayed with cooking spray.  Pour the pasta into the pan and spread evenly.  Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.
  • Top with additional red pepper, green onions and a dash of hot sauce. Enjoy!
  • Store any leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition

Calories: 377kcal | Carbohydrates: 31g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 1158mg | Potassium: 328mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1694IU | Vitamin C: 23mg | Calcium: 167mg | Iron: 2mg
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close up side view serving of chicken enchilada pasta on white plate

Need more chicken dinner recipes? Try these:

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


6 Comments

  • Reply
    Lisa K.
    May 26, 2014 at 2:18 AM

    Delicious! Great recipe–will be making it again.

    • Reply
      admin
      May 26, 2014 at 8:54 PM

      Great–Thank you!

  • Reply
    Laura Berger
    September 28, 2020 at 12:50 PM

    What is the measurement of a serving size?

    • Reply
      LaKita
      September 28, 2020 at 3:52 PM

      Hi Laura! It is approximately a 1 cup serving size, hope this helps.

      • Reply
        Laura
        September 29, 2020 at 8:16 PM

        5 stars
        Thanks Lakita. The dish was wonderful! Thank you for sharing the recipe.

        • Reply
          LaKita
          September 30, 2020 at 1:21 AM

          Thank you Laura! So glad you enjoyed it!

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