Some evenings, you just want dinner to feel like a warm hug. That’s exactly what this creamy chicken enchilada pasta delivers — rich, cheesy, and full of that familiar southwestern kick that makes you sigh with relief after a long day.
I remember the first time I made this dish. The moment the chicken browned with those smoky spices filling the kitchen, I knew dinner was going to be something special. Stirring in the creamy sauce, the texture was silky and inviting, wrapping around the pasta like it was made to be together. The scent of melted cheese mingling with the enchilada sauce was irresistible. Sitting down to eat, I felt cozy and content, like this pasta had turned a hectic day into something calm and satisfying.
- Combines bold enchilada flavors with creamy comfort in every bite.
- Ready in about 40 minutes, perfect for busy weeknights.
- All in one pan, meaning less cleanup and more time to relax.
- Fresh cilantro and green onions add a bright, fresh contrast to the rich sauce.
If you’re worried this might be too heavy, keep in mind the bright herbs and the balance of spices keep it lively and fresh—never dull.
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Creamy Chicken Enchilada Pasta
- Total Time: 40 minutes
- Yield: 4 1x
Description
A delicious and comforting creamy chicken enchilada pasta combining tender chicken, rich enchilada sauce, and creamy cheese sauce tossed with pasta for a flavorful and easy weeknight dinner.
Ingredients
8 ounces penne pasta
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 cup diced green onions
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Reduce the heat to medium and pour in the red enchilada sauce. Stir to coat the chicken evenly.
Add the sour cream to the skillet and stir until the sauce is creamy and well combined.
Add the cooked pasta to the skillet and toss to combine with the chicken and sauce.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the pasta mixture. Stir gently until the cheese melts and the sauce becomes creamy.
Remove from heat and stir in the chopped fresh cilantro and diced green onions.
Serve immediately, garnished with extra cilantro or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
FAQ
Can I make this ahead of time? Absolutely. It stores well in the fridge for a couple of days and reheats nicely with a little splash of milk or water to keep the sauce creamy.
What kind of pasta works best? Penne holds the sauce beautifully, but feel free to swap in rigatoni or rotini if that’s what you have on hand.
Is it spicy? It has a gentle warmth from the chili powder and cumin, but nothing too overpowering.
Can I add vegetables? Yes! Toss in some sautéed bell peppers or corn for extra color and crunch.
Give this creamy chicken enchilada pasta a try tonight and enjoy a dinner that feels like a celebration of simple, bold flavors.