Chicken Enchilada Pasta
This Chicken Enchilada Pasta combines the flavor of enchiladas with pasta. It's spicy, cheesy, flavorful, and so easy to make. The perfect weeknight meal.
Servings: 8
Calories: 414kcal
Equipment
- 1 large skillet or braiser
- 1 9x13-inch rectangle baking dish
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 or sharp cheddar)
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.
Video
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 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.
Nutrition
Calories: 414kcal | Carbohydrates: 31g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 1301mg | Potassium: 332mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1744IU | Vitamin C: 22mg | Calcium: 196mg | Iron: 2mg
