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.

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?

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.

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.

Add the cream cheese and stir until fully combined.

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

Pour the mixture into a 9×13 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 before serving if you prefer.

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.

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.

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: American

Keyword: enchilada pasta

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 8

Calories: 377kcal

Author: LaKita Anderson

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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Need more chicken dinner recipes? Try these:

• 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? Please share them in the comments below!