Chicken Enchilada Pasta (30 Minutes)

Name: Chicken Enchilada Pasta (30 Minutes)
Cook time: 30 min
Total time: 30 min
Ingredients: 8 ounces rigatoni (al dente, reserve some pasta water ); 1 pound chicken breasts (boneless, skinless about 2 breasts ); 2 tablespoons olive oil; 2 cloves garlic (minced); ¾ cup sweet onion (diced small ); kosher salt (to taste); cracked black pepper (to taste); ¾ cup red bell pepper (diced small ); 1 cup cherry tomatoes (left whole or halved ); 1 can red enchilada sauce (15 ounce can ); ¼ cup pasta water (add as needed ); ½ cup whipped cream cheese; ½ cup shredded mozzarella cheese; 2 ears corn (grilled corn about 1/2 cup ); 2 tablespoons jalapeno ( thinly sliced, remove seeds and veins ); ¼ cup black olives (diced small ); ½ avocado (peeled, pitted and sliced ); 2 tablespoons scallions (chopped )

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by Sarah Thomas-Drawbaugh July 30, 2020

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Quick, creamy, and easy to make, this Chicken Enchilada Pasta Recipe comes together in just 30 minutes, making it perfect for any night of the week. Made with a variety of fresh produce and pantry staples, this no-fuss chicken dinner recipe will quickly become your new favorite!

You know those nights when you need to clean out the fridge but also want to feed your family a healthy, filling, and satisfying meal? Well, this chicken enchilada pasta recipe covers all the bases!

Chicken Enchilada Pasta – Healthyish Foods

Packed with protein and fresh vegetables, and smothered in mozzarella cheese, it’s just as nutritious as it is delicious! Just like Cheesy Chicken and Broccoli Pasta, it’s an all-in-one meal, meaning it contains protein, fiber, and carbohydrates. No sides are needed!

Or, if you’re in the mood for a low-carb option with similar flavors, this Chicken Enchilada Skillet is exactly what you’re looking for. Personally, my husband and I love pasta. So, most nights of the week, we lean towards this chicken enchilada pasta recipe. It’s so mouthwateringly delicious that we just can’t pass it up!

Table of Contents

Recipe Ingredients

Rigatoni – If you’re not familiar, rigatoni noodles are short and tubular-shaped with grooves on the outside. You can use rigatoni, penne, or ziti pasta noodles. They’re all pretty much the same thing.
Chicken Breasts – Smart Chicken brand is always my go-to. Try to use chicken breasts that are similar in size and thickness so they cook evenly.
Olive Oil – This greases the pans used to cook the chicken breasts and vegetables.
Garlic – Freshly minced cloves will provide the best flavor and aroma.
Sweet Onion – Onions deepen the flavor of the dish. Sweet onions are milder-tasting than regular onions, but any type of onion you have on hand will work.
Red Bell Pepper – This adds texture and a more substantial bite.
Cherry Tomatoes – These cook until blistered, meaning they get sautéed until their skin bursts open. Their juicy insides seep out, helping create the chicken enchilada pasta sauce.
Red Enchilada Sauce – This is a moderately spicy sauce, similar in texture to tomato sauce, made with chilis or chili powder, onion, garlic, and tomatoes.
Pasta Water – A secret weapon in all good sauce recipes! Starchy pasta water acts as a thickener and helps the sauce cling to the pasta better.
Whipped Cream Cheese – This has a lighter, fluffier consistency than brick-style cream cheese. The airier texture makes it easier to incorporate right into the sauce without having to soften it beforehand.
Shredded Mozzarella Cheese – Freshly shredded is always best!
Toppings – Add any of these toppings to your finished dish: grilled corn, thinly sliced jalapeño, black olives, sliced avocado, and chopped scallions.

How to Make This Chicken Enchilada Pasta Recipe

Boil. Bring a pot of water to a boil, and cook the pasta to al dente according to the package instructions. Reserve about ¼ cup of starchy pasta water. Then, drain the cooked pasta, and set it aside.
Season. Season the chicken breasts with a pinch of kosher salt and ground black pepper.
Cook. Next, season your chicken with kosher salt and black pepper. Add olive oil to an oven safe saute pan and cook the chicken breasts. Once cooked through remove the chicken from the pan. The internal temperature should reach 165 degree to ensure doneness. Cooking time will vary based on thickness of the chicken.
Sauté. In the same pan, add a splash of olive oil. Add the diced onion and minced garlic and let it begin to sweat. Season with kosher salt, and pepper. Sauté until the onions are lightly browned.
Make the sauce. Add the diced red bell peppers and cherry tomatoes and stir well. Once the tomatoes start to blister, add the enchilada sauce and cream cheese. Stir until well combined.
Add the pasta. Add the cooked pasta and some of the reserved pasta water to the pan. Toss until the pasta is well coated and the sauce has reduced to your liking.
Add the chicken. Gently nestle the cooked chicken breasts into the pasta.
Broil. Top the chicken enchilada pasta with mozzarella cheese. Broil the entire dish in the oven for two to three minutes or until the cheese begins to bubble and lightly brown.
Garnish and serve. Top the finished dish with sliced jalapeño, diced black olives, chopped scallions, sliced avocado, and grilled corn kernels. Serve it while it’s hot, and enjoy!

Tips for Success

Butterfly the chicken breasts for quick, even cooking. If your chicken breasts are on the thicker side, slice them into thin cutlets so they cook faster.
Use a whisk to stir the cream cheese into the enchilada sauce. This will help it incorporate into the sauce more easily.
Use leftover shredded chicken or rotisserie chicken to save time. Mix shredded chicken into the cooked vegetable mixture, or layer pieces of rotisserie chicken over top of the cooked pasta tossed with sauce.
Top with a different type of cheese. Try using cheddar, pepper jack, or a shredded taco cheese blend.

Serving Suggestions

This enchilada chicken pasta doesn’t necessarily need a side dish. However, I’ve never been known to turn down a tasty side or starter, especially if it pairs well with the spicy Mexican flavors in this dish.

Here are some delicious options:

Frequently Asked Questions

What’s the difference between enchilada sauce and pasta sauce? Like pasta sauce, enchilada sauce is a smooth, red sauce with a tomato base. However, enchilada sauce is much spicier than pasta sauce, because it contains dried red chilis or chili powder.

How should I store leftovers? Store any leftover chicken enchilada pasta in an airtight container in the refrigerator for three to four days. You can reheat it on the stove over low heat until warmed through or in the microwave.

Feel free to add a fresh layer of shredded mozzarella cheese to the top! Just pop the reheated dish under the broiler to melt the cheese.

Can I make this enchilada chicken pasta in a crockpot? While I’ve never tested my chicken enchilada pasta in the slow cooker, you could tweak the recipe a bit and give it a try! I would add the chicken, vegetables, and enchilada sauce to a slow cooker, and cook on low until the chicken is fall-apart tender.

Cook the pasta separately, in boiling water on the stove. Shred the chicken, add the cooked pasta, pasta water, and cream cheese, and mix until well combined. Top with mozzarella cheese, and cover the slow cooker just until the cheese melts.