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