Sometimes, the evening demands something warm and satisfying, a dish that feels like a culinary hug. Creamy chicken enchilada pasta fits that craving perfectly. Imagine the first time you stirred together tender chicken and that smoky, spicy enchilada sauce, then folded in cheese that melts into a luscious blanket over every forkful. It’s the kind of meal that makes you pause, savoring the moment before the next bite. The aroma alone—spiced cumin, chili, and garlic—fills the kitchen, inviting everyone to gather around the table.

I remember one chilly night, coming home after a long day, the kind where you’re just drained. This pasta was waiting on the stove, creamy and bubbling, topped with fresh green onions and cilantro that added a bright pop. Each mouthful was both comforting and exciting, with layers of flavor that made the whole evening feel a little cozier. It’s a dish that turns simple ingredients into something memorable.

Combines tender chicken with rich enchilada sauce for bold flavor
Comforting creamy sauce that clings to every piece of pasta
Melty cheddar and Monterey Jack cheeses create a luscious texture
Fresh green onions and cilantro add brightness to balance the richness
Ready in just about 40 minutes, perfect for weeknight dinners

If you’re worried about leftovers, this dish holds up well in the fridge and reheats beautifully, making it an easy choice for busy days ahead.

Creamy Chicken Enchilada Pasta

Total Time: 40 minutes
Yield: 4

Print Recipe

Description

A delicious and comforting creamy chicken enchilada pasta combining tender chicken, rich enchilada sauce, and melted cheese in a flavorful creamy sauce served over pasta.

Ingredients

8 ounces penne pasta
1 tablespoon olive oil
2 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
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup red enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil 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 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Reduce heat to medium and stir in the enchilada sauce and sour cream until well combined.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the pasta mixture. Cover the skillet and cook for 3-5 minutes until the cheese is melted and bubbly.
Remove from heat and stir in the chopped green onions and cilantro.
Serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes

FAQ

Can I use a different pasta shape? Absolutely! Penne works great, but feel free to swap in rotini, rigatoni, or any pasta you prefer.

Is the level of spice adjustable? Yes, you can tweak the chili powder or enchilada sauce to suit your taste—mild or bold, both work wonderfully.

Can I make this ahead of time? You can prep the chicken and sauce in advance, then combine everything and melt the cheese just before serving for fresh warmth.

What if I don’t have fresh cilantro? Parsley or green onions alone still add a nice touch, so don’t stress if cilantro isn’t on hand.

Give this creamy chicken enchilada pasta a go next time you want dinner that feels both new and familiar. It’s a one-skillet delight that invites saving, printing, and most importantly, cooking.