Chicken Enchilada Pasta

5 from 2 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: Chicken, Gluten Free, Mexican

Servings: servings

Calories: 595kcal

Author: Lauren Harris

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.

Video

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.

** Nutritional information is an estimate and may vary.

Nutrition