Some dinners just feel like a warm hug, and this Creamy Chicken Enchilada Pasta is exactly that kind of comfort food. It’s one of those dishes where the kitchen fills with the smell of roasted spices and melty cheese, pulling you in before a single forkful even reaches your plate.
I remember the first time I made this—how the sizzle of seasoned chicken mingled with the sharp scent of garlic and onions in the pan. The red enchilada sauce bubbled gently, promising bold flavor, while the pasta soaked up every drop of that creamy, spicy goodness. When the cheese melted into the sauce, it created this velvety texture that clung to each bite, perfectly balancing the heat and richness. Sitting down to eat it, I could feel the cozy satisfaction spread, the kind that makes you slow down and just enjoy the moment.
- All-in-one skillet means less cleanup and more time enjoying your meal.
- A rich, creamy sauce that doesn’t overpower but enhances tender chicken and pasta.
- The blend of spices adds just the right kick without being too spicy.
- Comforting and filling, ideal for busy weeknights or weekend indulgence.
- Fresh cilantro adds a bright finish that lifts the dish beautifully.
If you’re worried about leftovers, this pasta reheats wonderfully, so you can look forward to a delicious second round of comfort on a busy day.
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Creamy Chicken Enchilada Pasta
- Total Time: 40 minutes
- Yield: 4
Description
A comforting and flavorful one-pan dish combining tender chicken, creamy enchilada sauce, and pasta for a delicious twist on classic enchiladas.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1 cup diced yellow onion
1 (10-ounce) can red enchilada sauce
1 cup chicken broth
8 ounces uncooked penne pasta
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
Add the chicken pieces to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the minced garlic and diced onion to the skillet with the chicken. Cook for 2-3 minutes until the onion is softened and fragrant.
Pour in the red enchilada sauce and chicken broth. Stir to combine.
Add the uncooked penne pasta to the skillet and stir to submerge the pasta in the sauce.
Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream until the cheese is melted and the sauce is creamy.
Sprinkle chopped fresh cilantro over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
FAQ
Can I use a different type of pasta? Yes, any sturdy pasta shape like rigatoni or rotini works well to hold the creamy sauce.
Is this dish spicy? It has a gentle warmth from the chili powder and enchilada sauce, but it’s easily adjustable to your taste.
How do I store leftovers? Keep them in an airtight container in the fridge, and reheat gently with a splash of broth or water to keep the sauce creamy.
Can I make this vegetarian? You can substitute the chicken with sautéed vegetables or a plant-based protein.
Ready to bring a little creamy, cheesy warmth to your dinner table? Save this recipe now and enjoy a meal that feels like a cozy night in.