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Chicken Enchilada Pasta

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Chicken and Pasta
  • 1 large chicken breast Chicken breast cut into small bite-sized pieces. You can also use about 2 cups of cooked shredded chicken.
  • 8 ounces of penne Pasta rotini, or another short pasta.
  • 1 tablespoon for cooking the chicken Olive oil
  • ½ small onion Onion diced.
  • 2 cloves Garlic minced.
  • 1 teaspoon Chili powder
  • ½ teaspoon Cumin
  • Salt and black pepper Add to taste.
For the Enchilada Sauce
  • 1 cup Red enchilada sauce Mild or spicy both work.
  • 3 ounces Cream cheese softened.
  • 1 cup Shredded cheddar cheese divided.
  • Pasta water Reserve about ½ cup before draining the pasta.
  • Cilantro Optional for topping.
  • Sour cream Optional for serving.

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
  2. Reserve the pasta water: Before draining, save about ½ cup of the cooking water. You may need it to loosen the sauce later.
  3. Season the chicken: Season the chicken pieces with chili powder, cumin, salt, and black pepper.
  4. 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.
  5. 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.
  6. Add the enchilada sauce: Pour the enchilada sauce into the skillet and stir it with the onions and garlic.
  7. Make it creamy: Reduce the heat to medium-low and add the cream cheese. Stir until it melts into the sauce and becomes smooth.
  8. Add the pasta: Add the drained pasta to the skillet and toss until it is coated in the sauce.
  9. Adjust the sauce: Add a little reserved pasta water at a time if the sauce feels too thick.
  10. Add the chicken: Return the cooked chicken to the skillet and stir everything together.
  11. Add the cheese: Sprinkle in about ¾ cup of the shredded cheddar and stir until melted.
  12. Finish the pasta: Taste and add more salt, pepper, or chili powder if needed.
  13. Serve: Top with the remaining cheese and let it melt. Add fresh cilantro or a spoonful of sour cream if you like.