Cheesy Chicken Enchilada Pasta is made with juicy chunks of chicken, enchilada sauce, plenty of delicious seasonings, and cheddar cheese all in just one pan. It’s a family-friendly meal that’s quick and easy. Perfect for busy weeknights!
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This Chicken Enchilada Pasta recipe is a spin off of the recipe for Beef Enchilada Pasta. It’s equally as cheesy and delicious!
Made with a combination of Mexican spices and flavors, this zesty dish is the perfect addition to your dinner recipe rotation.
Why This Recipe Works
This is yet another recipe that is so easy, yet so unbelievably flavorful. It’s not spicy, so it’s family-friendly.
Rotini-shaped pasta is recommended because it helps to hold on to the sauce and ingredients better, but you can swap in whatever pasta you have on hand or prefer.
It reheats nicely so you can enjoy leftovers the next day, or use this recipe for your weekly meal prep.
Of course the best part of the entire recipe is that you only have one pan to clean!
How to Make Chicken Enchilada Pasta
Prep!
You will need to dice the onion, mince the garlic, and shred the cheese.
Cut the chicken into bite-size pieces.
Tip: it is always recommended to shred the cheese from a block for the best melting and texture. You can use pre-shredded bagged cheese, but it’s often gritty when melted from the added starches.
If you plan to garnish the finished dish, you will also need to dice the tomato, and roughly chop the cilantro.
Create!
Heat the olive oil in a large, deep skillet over medium heat.
Add the onion and garlic and cook for 1 to 2 minutes, or until it’s fragrant and just starting to soften.
Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.
Add the chicken and spice mixture to the pan.
Cook, stirring often, until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.
Next, stir in the pasta, chicken stock or water, and enchilada sauce.
Raise the heat to high to bring to a boil for 10-12 minutes, or until the pasta is al dente.
Remove the pan from the stovetop and mix in 1 cup of shredded cheddar cheese.
Present!
Sprinkle additional cheese on top, if desired.
Garnish with slices of tomato and fresh cilantro, if desired.
How to Make This Recipe Gluten Free
To make this recipe gluten free, simply ensure that your chicken stock is gluten free and use a gluten free pasta.
Tips and Techniques for the Best Chicken Enchilada Pasta
- It is recommended to shred cheese from a block, rather than using bagged shredded cheese.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you make Chicken Enchilada Pasta ahead of time? Yes. You can make this recipe ahead of time and store it covered in the refrigerator. Reheat at 350°F in the oven for 15-20 minutes, stirring half way through.
More Mexican Recipes to Try
Start off your meal with this appetizer recipe for White Queso Dip.
Some other Mexican inspired main dishes that you might enjoy include these recipes for Beef and Mushroom Enchiladas and Chicken Fajitas Bowls.
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Chicken Enchilada Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/3 cup onion * finely diced
- 2 cloves garlic *minced
- 1.5 teaspoons chili powder
- 1.5 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar * packed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 pounds boneless, skinless chicken breasts * cut into bite size pieces
- 1 16oz box rotini pasta
- 3 cups chicken stock * or water
- 1 19 oz can enchilada sauce
- 1 cup cheddar cheese * shredded
- tomato slices * optional, garnish
- fresh cilantro * optional, garnish
Instructions
- Heat the olive oil in a large, deep skillet over medium heat.
- Add the onion and garlic and cook for 1 to 2 minutes, or until fragrant and just starting to soften.
- Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.
- Add the chicken and spice mixture to the pan.
- Cook, stirring often, until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.
- Next, stir in the pasta, chicken stock or water, and enchilada sauce.
- Raise the heat to high to bring to a boil for 10-12 minutes, or until the pasta is al dente.
- Remove the pan from the stovetop and mix in 1 cup of shredded cheddar cheese.
- Garnish with a sprinkle of additional cheese, slices of tomato, and/or fresh cilantro, if desired.
Notes
Tips and Techniques for the Best Chicken Enchilada Pasta
- It is recommended to shred cheese from a block, rather than using bagged shredded cheese.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
