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Chicken Enchilada Pasta – Healthyish Foods

Chicken Enchilada Pasta

Quick, creamy and easy to make this chicken enchilada pasta recipe is perfect any night of the week. Made from a few pantry staples, this easy dinner recipe will become a weeknight go-to.
4.75 from 4 votes
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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
  • 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

Toppings

  • 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

Equipment

  • 1 pasta pot
  • 1 colander
  • 1 oven safe saute pan
  • 1 skillet

Instructions 

  • Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve about 1/4 cup pasta water for the sauce.
    Drain the remaining water in a colander and set the pasta aside.
  • Next, season your chicken with a pinch of salt and black pepper. Then, add olive oil to a non-stick skillet and cook the chicken breasts. The internal temperature should reach 165 degree to ensure doneness. Cooking time will vary based on thickness of the chicken.
  • Grab a large, oven safe sauté pan and place it over medium heat.
    Add olive oil to the pan. Once it's hot, add the diced onion, minced garlic, salt and pepper. Saute until the onions are lightly browned.
  • Next, add the diced red bell peppers and cherry tomatoes. Stir well. Once the tomatoes begin to blister, add the enchilada sauce and cream cheese. Stir until well combined.
  • Add the cooked pasta and some of the reserved pasta water. Toss until the pasta is well coated and the sauce has reduced to your liking.
  • Next, gently nestle the cooked chicken breasts into the pasta.
    Top everything with the mozzarella cheese and broil the entire dish in the oven for 2-3 minutes or until the cheese begins to bubble and lightly brown.
  • Garnish with sliced jalapeno, diced black olives, chopped scallions, sliced avocado and grilled corn kernels. Serve hot.

Nutrition

Serving: 1serving, Calories: 633kcal, Carbohydrates: 55g, Protein: 38g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 457mg, Potassium: 973mg, Fiber: 6g, Sugar: 7g, Vitamin A: 2043IU, Vitamin C: 73mg, Calcium: 145mg, Iron: 2mg