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
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