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    Home » Recipes » Main Dishes

    Cheesy Chicken Enchilada Pasta

    March 10, 2023 by LaKita 20 Comments

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    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe - Print Recipe
    overhead view of finished pasta in glass baking dish
    overhead view of finished enchilada pasta in glass baking dish topped with fresh chopped parsley

    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.

    overhead view of baked pasta in rectangle glass baking dish

    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
    • Recipe
    • Need more chicken dinner recipes? Try these:

    What ingredients are needed to make this enchilada pasta?

    overhead view of ingredients needed to make pasta in separate bowls and containers
    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.

    white bowl with cooked and cut up chicken in it 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.

    Add the cream cheese and stir until fully combined.

    skillet with sauce and cream cheese in it

    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.

    pasta and sauce added to glass 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.

    pasta topped with shredded cheese in glass baking dish

    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!

    baked pasta in glass baking dish with a 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 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.

    Recipe

    overhead view of finished enchilada pasta in glass baking dish topped with fresh chopped parsley

    Cheesy Chicken Enchilada Pasta

    LaKita Anderson
    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.
    4.31 from 42 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 30 mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 414 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 pound chicken breast, diced
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 pound pasta, penne or shells
    • 3 tablespoons butter
    • ¼ cup all-purpose flour
    • 28 ounces enchilada sauce, mild or hot
    • 4 ounces cream cheese
    • 1 medium red bell pepper, diced (about ¾ cup)
    • ¼ cup green onion, chopped
    • 1 ½ cups shredded cheese (colby jack)

    Instructions
     

    • Begin the recipe by preheating the oven to 350 degrees F. Using a large skillet over medium-high heat, add the 1 tablespoon olive oil and allow it to heat thoroughly.
    • Add the 1 pound chicken, ½ teaspoon salt, and ½ teaspoon 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 1 pound oif 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 3 tablespoon butter and allow it to melt and become foamy. Add the ¼ cup all-purpose flour and whisk continuously for about 2 to 3 minutes.
    • Slowly pour in the 28 ounces enchilada sauce and continue whisking until the sauce is heated and bubbly. Add the 4 ounces cream cheese and stir until fully combined.
    • Add the 1 medium diced red bell pepper, ¼ cup 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 1 ½ cups 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!
    • 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. 

    Notes

    • 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.

    Nutrition

    Calories: 414kcalCarbohydrates: 31gProtein: 24gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 85mgSodium: 1301mgPotassium: 332mgFiber: 3gSugar: 8gVitamin A: 1744IUVitamin C: 22mgCalcium: 196mgIron: 2mg

    *All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Keyword enchilada pasta
    Tried this recipe?Mention @SimplyLaKita or tag #SimplyLakita

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

    close up side view of serving of pasta on white plate topped with chopped parsley

    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!


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    Reader Interactions

    Comments

    1. 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
    2. 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!

            Reply
        • Miranda

          April 26, 2021 at 12:03 pm

          Hi, I see that the serving size is one cup. Are the nutrition guidelines per that one cup? So per serving it’s 31 carbs 24 protein and 17 fat?

          Reply
          • LaKita

            May 05, 2021 at 1:58 pm

            Hi Miranda! Yes, that is correct according to the regular penne pasta that I used, if you make any adjustments it will be different.

            Reply
    3. Shay

      February 03, 2021 at 2:07 pm

      Ever tried it with green enchiladas sauce? Sounds like it could still work, maybe with green bell peppers instead of red.

      Reply
      • LaKita

        February 16, 2021 at 7:17 pm

        I have no but it seems like it would work and be delicious!

        Reply
    4. Chris

      March 12, 2021 at 10:32 pm

      5 stars
      Delicious!! I used shredded rotisserie chicken instead and it still came out great .

      Reply
      • LaKita

        March 17, 2021 at 12:11 pm

        Thank you Chris! So glad to hear and love the idea of using rotisserie chicken!!

        Reply
    5. Victoria

      April 19, 2021 at 12:27 pm

      Did you use protein pasta?

      Reply
      • LaKita

        April 20, 2021 at 8:41 pm

        I have not but it should work in this recipe just fine.

        Reply
    6. Liz C

      May 28, 2021 at 6:45 pm

      This was yummy! My boys wanted burger instead of chicken which worked out well. I also added a can of sliced black olives. Will make again, Thanks!

      Reply
      • LaKita

        June 04, 2021 at 11:16 am

        Thank you so much Liz! So glad you enjoyed and love the addition of black olives!

        Reply
    7. Tiina

      July 03, 2021 at 7:56 am

      could this be assembled a day or two prior to baking?

      Reply
      • LaKita

        July 04, 2021 at 7:27 pm

        Yes it can! Just store unbaked in the refrigerator in an airtight container.

        Reply
    8. Lindsey

      January 24, 2023 at 8:27 pm

      This was delicious! Have you tried freezing the leftovers and reheating?

      Reply
      • LaKita

        January 30, 2023 at 6:21 pm

        Thank you Lindsey! Yes, this recipe freezes really well. You can freeze the whole unbaked pasta or any cooked leftovers for later. It should be fine for 1 to 3 months.

        Reply

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    Hi, I'm LaKita, a food blogger living in Northwest/Panhandle Florida. I love creating and sharing recipes that are simple to make and comforting to eat. Follow me for more delicious recipes.

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