Chicken Enchilada Pasta came together for me on one of those nights when I wanted enchiladas but did not want to roll tortillas, layer everything, and wait for the oven. Pasta was already in the pantry, so I decided to combine the two.
The result surprised me. The pasta picks up all the flavors from the enchilada sauce, while tender chicken and melted cheese make every bite creamy and satisfying.
I use a mild enchilada sauce here, but you can easily switch to a spicy one if that is more your style. A little cumin, garlic, and chili powder give the sauce more depth without making the ingredient list complicated.
It is also a great way to use leftover cooked chicken. I can have the whole dinner ready without much fuss, which is exactly what I want on a busy evening.
What Is Chicken Enchilada Pasta
Chicken Enchilada Pasta is a creamy pasta dish made with tender chicken, enchilada sauce, cheese, and simple Mexican-inspired seasonings. Instead of stuffing tortillas, you toss everything with cooked pasta for a quick skillet-style dinner.
The enchilada sauce does most of the work here. It gives the pasta a rich tomato and chili flavor, while cream cheese makes the sauce smooth and creamy.
I like using penne or rotini because the sauce gets into all the little spaces. You can use whatever short pasta you already have, though.
Ingredients for Chicken Enchilada Pasta
For the Chicken and Pasta
- Chicken breast: Use 1 large chicken breast, cut into small bite-sized pieces. You can also use about 2 cups of cooked shredded chicken.
- Pasta: Use 8 ounces of penne, rotini, or another short pasta.
- Olive oil: Use 1 tablespoon for cooking the chicken.
- Onion: Use ½ small onion, diced.
- Garlic: Use 2 cloves, minced.
- Chili powder: Use 1 teaspoon.
- Cumin: Use ½ teaspoon.
- Salt and black pepper: Add to taste.
For the Enchilada Sauce
- Red enchilada sauce: Use 1 cup. Mild or spicy both work.
- Cream cheese: Use 3 ounces, softened.
- Shredded cheddar cheese: Use 1 cup, divided.
- Pasta water: Reserve about ½ cup before draining the pasta.
- Cilantro: Optional for topping.
- Sour cream: Optional for serving.
How to Make Chicken Enchilada Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- Reserve the pasta water: Before draining, save about ½ cup of the cooking water. You may need it to loosen the sauce later.
- Season the chicken: Season the chicken pieces with chili powder, cumin, salt, and black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove it from the skillet and set aside.
- Cook the onion and garlic: Add the diced onion to the same skillet and cook for 2 to 3 minutes until softened. Add the garlic and cook for about 30 seconds.
- Add the enchilada sauce: Pour the enchilada sauce into the skillet and stir it with the onions and garlic.
- Make it creamy: Reduce the heat to medium-low and add the cream cheese. Stir until it melts into the sauce and becomes smooth.
- Add the pasta: Add the drained pasta to the skillet and toss until it is coated in the sauce.
- Adjust the sauce: Add a little reserved pasta water at a time if the sauce feels too thick.
- Add the chicken: Return the cooked chicken to the skillet and stir everything together.
- Add the cheese: Sprinkle in about ¾ cup of the shredded cheddar and stir until melted.
- Finish the pasta: Taste and add more salt, pepper, or chili powder if needed.
- Serve: Top with the remaining cheese and let it melt. Add fresh cilantro or a spoonful of sour cream if you like.
What to Serve Chicken Enchilada Pasta
Chicken Enchilada Pasta is filling enough to serve on its own, but I usually add something fresh on the side. A simple green salad with tomatoes and a little lime dressing cuts through the creamy sauce nicely.
For a more Mexican-inspired meal, serve it with warm tortillas, sliced avocado, or a little salsa. You could also add black beans or corn if you want a heartier spread.
I also like adding a small spoonful of sour cream on top. The cool, creamy texture works really well with the warm enchilada sauce and gives the pasta that familiar enchilada feel.
If you want something simple, just add a little cilantro and extra cheese before serving. You really do not need much else.
How to Store and Reheat
Store leftover Chicken Enchilada Pasta in an airtight container in the refrigerator for 3 to 4 days. Let the pasta cool before covering and refrigerating it.
The sauce will become thicker once chilled, so add a splash of water or chicken broth when reheating. This helps loosen everything and keeps the pasta creamy.
For the best texture, reheat the pasta in a skillet over medium-low heat, stirring occasionally. If it seems dry, add a little more liquid and stir until the sauce comes back together.
You can also microwave individual portions. Heat in short intervals and stir between each one. Avoid overheating, since the chicken can dry out and the cheese sauce can become too thick.
A little fresh cilantro, shredded cheese, or sour cream on top makes reheated leftovers feel much more like a fresh dinner.
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- Reserve the pasta water: Before draining, save about ½ cup of the cooking water. You may need it to loosen the sauce later.
- Season the chicken: Season the chicken pieces with chili powder, cumin, salt, and black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove it from the skillet and set aside.
- Cook the onion and garlic: Add the diced onion to the same skillet and cook for 2 to 3 minutes until softened. Add the garlic and cook for about 30 seconds.
- Add the enchilada sauce: Pour the enchilada sauce into the skillet and stir it with the onions and garlic.
- Make it creamy: Reduce the heat to medium-low and add the cream cheese. Stir until it melts into the sauce and becomes smooth.
- Add the pasta: Add the drained pasta to the skillet and toss until it is coated in the sauce.
- Adjust the sauce: Add a little reserved pasta water at a time if the sauce feels too thick.
- Add the chicken: Return the cooked chicken to the skillet and stir everything together.
- Add the cheese: Sprinkle in about ¾ cup of the shredded cheddar and stir until melted.
- Finish the pasta: Taste and add more salt, pepper, or chili powder if needed.
- Serve: Top with the remaining cheese and let it melt. Add fresh cilantro or a spoonful of sour cream if you like.
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