Save This one-pot creamy chicken enchilada pasta transforms weeknight dinner chaos into a manageable feast. I created this recipe when I needed to satisfy my Tex-Mex cravings but wanted something more substantial than traditional enchiladas. The result is this gloriously creamy, flavor-packed pasta dish that delivers all the enchilada goodness without the rolling and baking.
I first made this dish during a particularly hectic week when I had leftover rotisserie chicken and no patience for complicated cooking. My family was so impressed they requested it three times the following month. Now it's our go-to solution when we want comfort food with a kick but minimal effort.
Ingredients
- Cooked chicken breast: 2 cups The protein foundation that makes this a complete meal. Rotisserie chicken works beautifully here for convenience and flavor
- Penne or rotini pasta: 12 oz The pasta shape matters. These varieties catch the sauce in their ridges and hollows for maximum flavor in every bite
- Yellow onion and red bell pepper: These aromatics create the flavor base. The sweetness of red bell peppers balances the savory elements
- Garlic: Fresh minced garlic provides essential aromatic depth that powder simply cannot match
- Enchilada sauce: This convenience ingredient instantly brings authentic Mexican flavors without requiring multiple spices
- Diced tomatoes with green chiles: Adds texture and a gentle heat. Look for high quality fire roasted varieties for enhanced flavor
- Heavy cream: Creates the luxurious mouthfeel that makes this dish so satisfying. Full fat works best here
- Cheddar and Monterey Jack cheese: The combination provides both sharp flavor and excellent melting properties. Grate your own for best melting results
- Cumin chili powder and smoked paprika: This trio of spices amplifies the enchilada sauce flavors and adds complexity
Instructions
- Sauté the Aromatics:
- Heat a splash of oil in your Dutch oven or deep skillet over medium heat until it shimmers but doesn't smoke. Add the diced onions and bell peppers, stirring occasionally for a full 3 to 4 minutes. You want them softened but not browned, releasing their natural sweetness. Then add the minced garlic and cook for exactly one minute, stirring constantly to prevent burning which would create bitterness. The garlic should become fragrant but not colored.
- Create the Sauce Base:
- Pour in the enchilada sauce and watch how it immediately transforms the color of everything in the pot. Add the diced tomatoes with their juices allowing the acidity to deglaze any flavorful bits from the bottom of the pan. Pour in the chicken broth and heavy cream, noticing how the cream slightly lightens the vibrant red sauce. Sprinkle in all the seasonings cumin, chili powder, paprika, salt and pepper. Stir thoroughly to create a uniform sauce, making sure no spice pockets remain.
- Add Pasta and Chicken:
- Add the dry pasta directly to the liquid mixture, no need to precook. Stir well to ensure every piece is submerged. Add your cooked chicken, distributing it evenly throughout. This is where the magic of one pot cooking happens as the pasta will absorb the flavors as it cooks.
- Simmer to Perfection:
- Bring the mixture to a gentle bubbling boil, then immediately reduce the heat to medium low. Cover with a tight fitting lid to trap steam which helps cook the pasta evenly. Let it simmer for 12 to 15 minutes, but stir every 4 minutes or so to prevent sticking and ensure even cooking. The pasta should be tender but still have a slight bite when done.
- Create the Creamy Finish:
- Remove the lid and notice how much liquid has been absorbed. The sauce should have thickened but still be loose enough to coat the pasta. While the mixture is still hot, add both cheeses gradually, stirring between additions. The residual heat will melt the cheese into a gloriously creamy sauce that clings to every piece of pasta and chicken.
- Garnish and Serve:
- Taste the pasta and adjust seasonings if needed. More salt often brightens all the flavors. Serve in wide bowls and top with fresh cilantro for color and freshness, green onions for a mild bite, and a dollop of cool sour cream to balance the richness.
Save The enchilada sauce is truly the heart of this recipe. I discovered that different brands vary significantly in flavor and spiciness. My personal favorite is a medium heat authentic Mexican brand that uses dried chiles rather than just chili powder. When I find it on sale, I stock up because it makes such a noticeable difference in this dish.
Make Ahead and Storage Tips
This pasta actually improves with time as the flavors meld together overnight. To store leftovers, cool completely then transfer to airtight containers and refrigerate for up to 4 days. The pasta will absorb more sauce as it sits, so when reheating, add a splash of milk or chicken broth to loosen the sauce. Stir gently while warming over medium-low heat.
For freezing, portion completely cooled pasta into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly but the flavor remains delicious.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. For a lighter version, substitute half and half for heavy cream, though the sauce won't be quite as rich. Plant-based cream alternatives work surprisingly well if you need a dairy-free option.
No enchilada sauce? Make a quick version by whisking 2 tablespoons tomato paste with 1 cup chicken broth and 1 tablespoon each of chili powder and cumin.
For a vegetarian version, replace the chicken with black beans or plant-based chicken alternatives and use vegetable broth instead of chicken broth. The flavor profile remains delicious with these swaps.
Serving Suggestions
Transform this pasta into a complete feast with simple sides. A crisp green salad with lime vinaigrette provides refreshing contrast to the rich pasta. Warm corn tortillas on the side give an authentic Tex-Mex touch and are perfect for scooping up extra sauce.
For entertaining, serve this pasta as part of a build-your-own bar with additional toppings like diced avocado, pickled jalapeños, crushed tortilla chips, and various hot sauces. This interactive approach makes the dish feel special even though it was simple to prepare.
Seasonal Adaptations
Summer version Add fresh corn kernels and diced zucchini during the last 5 minutes of cooking
Fall variation Incorporate diced butternut squash at the beginning with the onions for extra sweetness
Winter comfort Add a can of black beans for extra heartiness during cold months
Save Taste the pasta and adjust seasonings if needed for the perfect flavor balance. Garnish with fresh cilantro, green onions, and a dollop of sour cream for a complete and satisfying meal.
Recipe FAQ
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and cuts down on prep time—just shred or dice before adding.
- → What pasta shape is best?
Penne or rotini are ideal for holding the creamy sauce, but other short pasta shapes work as well.
- → How do I add more spice?
For added heat, mix in diced jalapeños or a splash of your favorite hot sauce before simmering.
- → Is it possible to make this gluten-free?
Simply substitute gluten-free pasta and check labels on broth and enchilada sauce for hidden wheat ingredients.
- → Can leftovers be refrigerated?
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream if needed.
- → What can I use instead of heavy cream?
Half-and-half or evaporated milk can work in a pinch, though the result may be slightly less creamy.