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.
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, 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