Chicken Enchilada Pasta (30 Minutes)

Chicken Enchilada Pasta – Healthyish Foods

4.75 from 4 votes

Chicken Enchilada Pasta (30 Minutes)

Prepare this quick and easy high-protein chicken enchilada pasta with fresh veggies for an easy weeknight dinner the entire family will love!

Cook Time30

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 633kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 pasta pot
1 colander
1 oven safe saute pan

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

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

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 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.
In the same pan, add a splash of olive oil. Add the diced onion and minced garlic and let it sweat. Season with kosher 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.

Notes

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.

Nutrition