If you’re craving something creamy, cheesy, and full of Mexican-inspired flavor, this Chicken Enchilada Pasta recipe is about to become your new go-to comfort food. It combines the best of both worlds — the saucy goodness of chicken enchiladas and the hearty satisfaction of pasta. Whether you’re making it for a busy weeknight dinner, meal prep, or a family gathering, this dish is guaranteed to please everyone at the table.
In this post, we’ll go over everything you need to know: the ingredients, how to make it step-by-step, cooking tips, variations, and storage advice. Let’s dive right in and learn how to make the most delicious Chicken Enchilada Pasta from scratch!
Why You’ll Love This Chicken Enchilada Pasta
This recipe is a twist on traditional enchiladas — no rolling tortillas required! It’s fast, filling, and bursting with flavor. Here’s why you’ll love it:
- ✅ Easy to make – One skillet or pot is all you need.
- 🧀 Cheesy and creamy – Melty cheese and enchilada sauce make an irresistible combo.
- 🌶️ Customizable spice level – Make it mild or fiery depending on your taste.
- 🍗 Perfect for leftovers – Tastes even better the next day!
- 🍝 Family-friendly comfort food – Kids and adults both devour it.
Ingredients You’ll Need
Before we get started, gather all your ingredients for this flavorful Chicken Enchilada Pasta. Everything is simple, and you may already have most items in your pantry.
Main Ingredients:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 12 ounces pasta, such as penne, rotini, or shells
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (10 oz) red enchilada sauce (or homemade)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar or Mexican blend cheese
- ½ cup sour cream or cream cheese (for extra creaminess)
Optional Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Sliced jalapeños
- Diced avocado
- Lime wedges
How to Make Chicken Enchilada Pasta
This recipe comes together in under 30 minutes and doesn’t require baking. It’s perfect for busy nights when you want something fast but comforting.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Drain and set aside.
Pro Tip: Save about ½ cup of the pasta water — it can help thin the sauce later if needed.
Step 2: Sauté the Veggies
In a large skillet or deep pan, heat olive oil over medium heat. Add diced onion and bell pepper, and cook until softened (about 3-4 minutes). Add minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Chicken and Seasoning
Add the cooked chicken to the pan, followed by chili powder, cumin, salt, and pepper. Stir everything well to coat the chicken evenly with spices.
Step 4: Pour in the Sauce
Add the enchilada sauce, diced tomatoes, black beans, and corn. Stir everything together and let it simmer for about 5-7 minutes so the flavors can blend.
Step 5: Combine with Pasta
Add your cooked pasta to the skillet and toss to combine everything. Stir until the pasta is fully coated with the enchilada sauce mixture.
Step 6: Add Cheese and Creaminess
Turn the heat down to low. Stir in the sour cream (or cream cheese) and 1 cup of shredded cheese until melted and creamy. If the sauce feels too thick, add a splash of the reserved pasta water.
Step 7: Garnish and Serve
Sprinkle the remaining ½ cup of cheese on top. Cover the skillet with a lid for 1-2 minutes until the cheese melts beautifully. Garnish with fresh cilantro, green onions, or avocado slices.
Now your Chicken Enchilada Pasta is ready to serve!
Tips for the Best Chicken Enchilada Pasta
To make your pasta even more delicious and foolproof, here are a few tips:
- Use rotisserie chicken for convenience — it’s juicy and saves time.
- Homemade enchilada sauce can elevate the flavor; you can make it in 10 minutes with tomato paste, broth, chili powder, and cumin.
- Cheese choice matters – A mix of cheddar, Monterey Jack, and mozzarella gives the best melty texture.
- Don’t overcook pasta – Keep it al dente so it holds up when mixed with sauce.
- Spice it up – Add jalapeños or cayenne pepper if you like it hot.
Variations to Try
The beauty of Chicken Enchilada Pasta is that it’s totally customizable. Try these delicious variations:
1. Creamy Chicken Enchilada Pasta Bake
Transfer everything into a baking dish, top with extra cheese, and bake at 375°F for 10 minutes until bubbly and golden.
2. One-Pot Chicken Enchilada Pasta
Cook the pasta right in the same skillet with chicken and sauce. Just add enough water or broth (about 2 ½ cups) and simmer until pasta is cooked through.
3. Chicken Enchilada Pasta with Rice
Swap out the pasta for rice or quinoa for a gluten-free option. It turns into a cheesy, Mexican-style rice skillet!
4. Veggie Enchilada Pasta
Skip the chicken and add zucchini, mushrooms, or spinach for a vegetarian twist.
5. Spicy Chicken Enchilada Pasta
Use spicy enchilada sauce or add a few dashes of hot sauce for an extra kick.
What to Serve with Chicken Enchilada Pasta
While this dish is satisfying on its own, it pairs beautifully with simple sides. Try these ideas:
- 🥗 Mexican Chopped Salad – Crisp lettuce, black beans, avocado, and lime dressing.
- 🌽 Mexican Street Corn (Elote) – Charred corn with cotija cheese and chili powder.
- 🥖 Garlic Bread – Perfect for scooping up every bit of cheesy sauce.
- 🍹 Margaritas or Lime Mocktails – Refreshing and tangy!
How to Store and Reheat
If you have leftovers (which you probably will), here’s how to store them for maximum freshness:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Place in a freezer-safe container and freeze for up to 2 months.
- Reheat: Warm on the stove with a splash of milk or water to loosen the sauce, or microwave in 30-second intervals until hot.
Tip: The flavors deepen as it sits, so it tastes even better the next day!
Frequently Asked Questions
Can I use green enchilada sauce instead of red?
Yes! Green enchilada sauce gives a tangier flavor, especially when paired with Monterey Jack cheese.
Can I make this ahead of time?
Absolutely. Prepare everything up to the point before adding cheese. Store in the fridge, then reheat and stir in cheese right before serving.
What’s the best pasta shape for this recipe?
Short pasta like penne, rotini, shells, or rigatoni works best because it holds the sauce and cheese perfectly.
Can I make it spicy?
Yes — add diced jalapeños, crushed red pepper flakes, or spicy enchilada sauce for heat.
Nutrition (Per Serving)
(Estimated for 6 servings)
- Calories: 510
- Protein: 34g
- Carbohydrates: 42g
- Fat: 21g
- Fiber: 6g
- Sugar: 4g
Final Thoughts
This Chicken Enchilada Pasta is the ultimate comfort food — creamy, cheesy, and bursting with flavor in every bite. It’s a family-friendly meal that brings all the bold Mexican taste of enchiladas into one easy skillet. Whether you make it for a weeknight dinner or a casual get-together, it’s sure to become a regular in your rotation.
So, grab your skillet and get cooking — you’re about to experience the most delicious fusion of enchiladas and pasta ever created. 🌶️🍝
