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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.
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  • 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


  • 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


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


  • 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.


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