Creamy Chicken Enchilada Pasta
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
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
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.