When the air turns crisp and the day’s hustle leaves you craving something both comforting and quick, creamy chicken enchilada pasta hits the spot like no other. It’s the kind of meal that wraps you up in warmth with every bite, blending tender chicken and pasta with a rich, cheesy sauce that feels like a gentle hug.

I remember the first time I made this dish on a blustery evening. The savory aroma of cumin and chili powder sizzling in the skillet filled the kitchen, weaving through the rooms and pulling everyone closer. As the creamy sauce melted into the pasta, the anticipation grew—each forkful was a perfect balance of spice, cheese, and familiar comfort. It’s those moments when simple ingredients come together that stay with you, turning ordinary nights into small celebrations. The fresh cilantro and green onions on top added a burst of brightness that made the dish feel lively and fresh, even on the coldest days.

Comforting and creamy, perfect for chilly nights
Combines bold enchilada flavors with cheesy richness
Quick to prepare, ideal for busy weeknights
One-pan cooking means less mess and more time to enjoy
Brightened with fresh herbs to balance the richness

If you’re worried about diving into rich flavors, the balance of spices and freshness here makes it easy to savor every bite without feeling overwhelmed. Trust me, once you try this, it’s going to become a staple you reach for when you want something satisfying but simple.

Creamy Chicken Enchilada Pasta

Print Recipe

A delicious and comforting creamy chicken enchilada pasta that combines tender chicken, pasta, and a flavorful enchilada sauce in a rich, cheesy sauce. Perfect for a quick weeknight dinner.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

8 ounces penne pasta
1 tablespoon olive oil
2 boneless, skinless chicken breasts, diced into 1-inch 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 sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 cup diced green onions

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Instructions

Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the diced chicken 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 stir in the red enchilada sauce and sour cream until well combined.
Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce and chicken.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the pasta mixture. Stir gently until the cheese is melted and the sauce is creamy.
Remove from heat and garnish with chopped fresh cilantro and diced green onions.
Serve immediately.

FAQ

Can I use a different type of pasta?
Absolutely. While penne holds the sauce beautifully, feel free to swap in rigatoni, rotini, or any pasta you have on hand.

Is this recipe freezer-friendly?
It’s best enjoyed fresh, but leftovers can be refrigerated for up to three days. Reheat gently to keep the sauce creamy.

Can I make it vegetarian?
Yes, substitute the chicken with sautéed vegetables or beans and adjust the seasoning to taste.

How spicy is this dish?
It has a mild kick from the enchilada sauce and spices, but you can easily adjust the heat by adding more chili powder or a dash of hot sauce.

Ready to turn your weeknight dinner into an effortless comfort feast? Scroll down, save this recipe, and get cooking—warm, cheesy satisfaction awaits.