Chicken Enchilada Pasta

One-pot Chicken Enchilada Pasta brings together the richness of classic enchiladas and the heartiness of pasta, tossed together with creamy sauce and gooey cheese – in about 30 minutes.

It’s this kind of unfussy comfort food that turns an ordinary night into something to look forward to, no matter how packed your day is.

Ingredients

• Shredded Chicken: Rotisserie or leftover cooked chicken is perfect.
• Enchilada Sauce: Red sauce brings deep, smoky spice and a punch of flavor.
• Pasta: Rigatoni or penne hold up best, trapping every bit of sauce.
• Cheese: Sharp cheddar or a Mexican blend melts into creamy goodness.
• Aromatics & Spices: Onion, garlic, cumin, and chili powder add depth and aroma.
• Creamy Element: A dollop of Greek yogurt or a splash of cream for extra silkiness.

Check out the printable recipe card below for the complete recipe and detailed instructions.

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How to  Make Chicken Enchilada Pasta

Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onion, letting it sizzle until it softens and turns golden at the edges.

Add the garlic and stir gently for just a minute – garlic cooks fast and you don’t want it to burn. Now, sprinkle in your spices. Let them toast in the oil for 30 seconds to awaken their flavor.

Pour in the enchilada sauce (homemade or purchased).

Fold in shredded chicken, making sure every piece is coated.

Stir in the sour cream/yogurt and add the chicken and toss to coat.

Now add your dry pasta – yes, right into the sauce. Pour in just enough water or low-sodium chicken broth to help the pasta cook.

Cover the skillet and let everything bubble gently. Stir now and then to keep the pasta from sticking. In about 10-12 minutes, the noodles will be tender and coated with velvety, spiced sauce.

Sprinkle a handful of shredded cheddar on top.

Let it rest under a lid for a minute or two – the heat melts the cheese into gooey pools that tie everything together.

Sprinkle green onion, chopped cilantro, or a few diced tomatoes make the dish pop. You could even add sliced black olives, jalapeños, or thin rounds of red onion if you’re feeling fancy.

Serve hot and bubbly, straight from the pan, letting everyone scoop their own.

No oven to preheat, it all comes together right on top of the stove! That is a perfect weeknight meal in my book.

Variations

This dish is like a blank canvas, inviting you to toss in your favorite extras, switch up cheeses, or punch up (or mellow out) the heat.

• Black beans: Fold in a drained can for protein, fiber, and Mexican flair.
• Corn: Sweet and juicy, corn pops against the spicy sauce and cheese.
• Bell peppers: Sauté sliced red or green bell peppers for color and crunch.
• Green chiles: A can of chopped green chiles gives a gentle, smoky heat that doesn’t overpower.
• Mushrooms or spinach: A handful of mushrooms or baby spinach mixes in easily for earthiness or a pop of green.
• Sliced olives or jalapeños: For more brine and a hint of heat, sprinkle these on top before serving.

How to Store

Chicken enchilada pasta holds up beautifully when stored for 3 to 4 days.

• Airtight Containers: Use glass or sturdy plastic with tight lids to lock in moisture and keep flavors bright.
• Portioning: Portion into single servings for grab-and-go lunches or keep a family-sized container for easy dinners.
• Shelf Life: Enjoy fridge-stored chicken enchilada pasta within 3 to 4 days. The creamy sauce keeps the pasta tender and prevents it from drying out.

More Delicious Enchilada Recipes

• Easy Enchilada Sauce
• Chicken Enchiladas
• Shredded Beef Enchiladas
• Chicken Enchilada Pizza
• Creamy Seafood Enchiladas
• Simple Chicken Enchiladas Verdes

Did you try this recipe? I’d love to see it!
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Enjoy!!