This Chicken Enchilada Pasta is a fun twist on classic flavors! With cheesy pasta, tender chicken, and spicy enchilada sauce, it’s sure to satisfy your cravings.
I love how all the delicious ingredients come together in one pot, making clean-up a breeze. Plus, who can resist extra cheese on top? Yum!
Key Ingredients & Substitutions
Pasta: Penne is a great choice for this dish because its tube shape holds on to the sauce well. If you don’t have penne, use fusilli or rigatoni instead. Just adjust the cooking time as needed.
Chicken: Boneless, skinless chicken breasts are easy to work with and cook quickly. You can also use shredded rotisserie chicken for faster prep or swap it for diced tofu for a vegetarian option.
Taco Seasoning: A packet of taco seasoning brings great flavor, but you can make your own using chili powder, cumin, paprika, garlic powder, and salt. It’s a fun way to adjust the spice level to your liking.
Enchilada Sauce: The type of enchilada sauce can greatly influence the flavor. Use red for a richer taste and green for a lighter, more tangy kick. If you’re in a pinch, salsa can work as a substitute too.
Cheese: While mozzarella is creamy, mixing in a Mexican blend adds a more traditional flavor. Feel free to use any cheese you have on hand, like cheddar or Monterey Jack.
How Do You Make Sure the Chicken Is Cooked Perfectly?
Cooking chicken properly is key to keeping it tender and juicy. Here’s how to do it right:
- Cut the chicken into uniform bite-sized pieces to ensure even cooking.
- Let the skillet heat up before adding oil and chicken; this helps achieve a nice sear.
- Cook over medium-high heat, stirring occasionally, for about 6-8 minutes until browned and cooked through.
- Check with a meat thermometer; chicken should reach 165°F (75°C) for safety.
This method not only ensures tasty chicken but also forms a delicious base for the pasta and sauce! Don’t forget to taste as you go, adjusting seasoning to keep it flavorful. Happy cooking!
How to Make Chicken Enchilada Pasta
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Seasoning and Sauce:
- 2 tablespoons olive oil
- 1 packet (1 oz) taco seasoning or homemade taco spice blend
- 1 cup enchilada sauce (red or green, based on preference)
Cheese and Toppings:
- 1 cup shredded mozzarella cheese (or Mexican blend cheese)
- 1/2 cup chopped green onions (scallions)
- 1/2 cup sour cream (optional, for creaminess)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 10 minutes prepping and cooking the pasta and chicken, and then about 20 minutes combining everything together and letting it simmer. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the penne pasta according to the package instructions until it’s al dente. This means it should be firm to the bite. Once done, drain the pasta and set it aside while you prepare the rest.
2. Prepare the Chicken:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add your bite-sized pieces of chicken. Season with salt, pepper, and taco seasoning. Cook the chicken, stirring occasionally, for about 6-8 minutes until it’s fully cooked and nicely browned.
3. Add the Garlic:
Next, add minced garlic to the skillet. Sauté for about 1 minute, or until you can smell the yummy garlic aroma. Be careful not to burn it!
4. Mix in the Sauce:
Pour the enchilada sauce over the cooked chicken and stir well to coat everything in that delicious sauce. Reduce the heat and let it simmer for about 3-4 minutes so the flavors can mix together nicely.
5. Combine with Pasta:
Now it’s time to add the cooked penne pasta to the skillet. Stir everything together until the pasta is well mixed with the chicken and sauce.
6. Add Creaminess (Optional):
If you like your dish creamy, stir in the sour cream at this point. This will give it a rich texture and flavor.
7. Top with Cheese:
Sprinkle the shredded mozzarella cheese evenly over the pasta and chicken mixture. Cover the skillet with a lid and let it sit for about 3-5 minutes. This will help the cheese melt perfectly!
8. Finish and Serve:
Once the cheese is melted, take off the lid and sprinkle the chopped green onions on top. For a garnish, you can add fresh cilantro if you like. Serve your Chicken Enchilada Pasta immediately and enjoy!
This dish is a fantastic mix of flavors, bringing the taste of enchiladas into a comforting pasta dinner. Enjoy every bite!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Shredded or diced leftover chicken works perfectly in this recipe. Just skip the initial cooking step and add your cooked chicken after sautéing the garlic. This will save time and still give you great flavor!
What If I Don’t Have Taco Seasoning?
No worries! You can create your own by mixing together 1 teaspoon each of chili powder, cumin, garlic powder, paprika, and a pinch of salt. Adjust according to your taste preferences to make it spicier or milder.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it in a skillet over medium heat, adding a splash of water or extra sauce to keep it moist.
Can I Make This Dish Vegeterian?
Definitely! You can substitute the chicken with diced bell peppers, zucchini, or even black beans for a protein boost. Just adjust cooking times accordingly based on the vegetables you choose.
