This Chicken Enchilada Pasta Recipe is a hearty and satisfying dish that combines the best of both worlds – tender chicken, zesty enchilada sauce, and creamy pasta. The best part is simple and easy to make in just 20 minutes.
If you like enchilada, you are probably looking for ways to use it in your recipes. My homemade enchilada sauce has become quite a frequent creation because it takes just 5 minutes to make. While we can make enchiladas, it is also the perfect sauce to serve over crispy chicken, pizzas, burritos, and tacos. Of course, one of our favorites is quick pasta, as I did with my ground beef enchilada pasta.
What is enchilada pasta? It’s a flavorful fusion of two beloved dishes – enchiladas and pasta – creating a unique and exciting culinary experience. Combining the zesty, smoky flavors of traditional enchiladas with the comforting creaminess of pasta, this dish takes comfort food to a whole new level.
Why is this the best recipe
- In this mouthwatering recipe, tender chicken is bathed in a rich and tangy enchilada sauce, infusing every bite with flavor. The sauce is perfectly balanced, with just the right amount of spice to tickle your taste buds without overwhelming them. Adding pasta adds a comforting element, creating a satisfying and substantial meal that will leave you feeling warm and content.
- One key factor that sets this recipe apart is the cooking technique. The flavors deepen and develop by sautéing the onions and garlic before adding the chicken and sauce, creating a robust base for the dish.
- But what truly makes this enchilada pasta recipe exceptional are the secret tips and tricks that take it to another level. A sprinkle of cumin and chili powder adds a subtle warmth and depth of flavor. Mixing in sour cream adds a creamy tang that balances the sauce’s richness. And a final sprinkle of fresh cilantro brings a bright and refreshing note to the dish.
- With every bite, you’ll savor the perfect balance of flavors, the comforting warmth, and the satisfying textures. This enchilada pasta recipe combines the best elements of classic enchiladas with the familiar comfort of pasta, creating a mouthwatering fusion that will leave you craving more.
Ingredients and substitutes
- First and foremost, the star of this dish is the chicken. You’ll want to use boneless, skinless chicken breasts for a lean and tender result. However, if you prefer a different protein or want to make it vegetarian, substitute the chicken with ground beef, shrimp, or even tofu for a plant-based twist. Each option brings its unique flavor and texture, allowing you to customize the dish to your liking.
- Next, let’s talk about the enchilada sauce. Enchilada sauce infuses the dish with its rich, smoky, slightly spicy flavor. You can make your own from scratch in 10 minutes using my quick enchilada sauce recipe or choose store-bought varieties for convenience.
- Now, let’s move on to the pasta. Traditionalists may opt for penne or rigatoni, perfect for absorbing the sauce and holding up the other ingredients. I’m using farfalle. However, for a fun twist, you can experiment with different pasta shapes, such as fusilli, bowties, or even spaghetti. Gluten-free? No problem! Just replace the regular pasta with your favorite gluten-free alternatives, such as brown rice or quinoa.
- To add some depth and creaminess to the dish, we can’t forget about the cheese. This recipe calls for a blend of shredded Mexican cheese, which melts beautifully and adds a touch of gooey goodness. For a sharper flavor, you can use cheddar or Monterey Jack. If you’re a fan of spicy heat, consider using pepper jack or adding some diced jalapenos. Vegans can also enjoy this dish using dairy-free cheese or nutritional yeast as a substitute.
- I prefer red Spanish onions, which cook down quickly and become sweet when cooked. But colorful vegetables such as peppers provide a fresh crunch and a mild sweetness, complementing the dish’s bold flavors.
Step-by-step: Chicken enchilada pasta
- Begin by heating olive oil in a large skillet or Dutch oven over medium heat. Sauté the bacon in butter until slightly crispy. Add the diced onions, minced garlic, and sauté until fragrant; be careful not to burn them.
- Then, add the chopped chicken to the skillet and saute until no longer pink. Stir everything together to ensure the chicken is well-coated with the flavors.
- Next, it’s time to add the tomato paste and enchilada sauce, stirring until everything is combined. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the skillet.
- Finally, add the cream and cheese, and season with salt and pepper.
- While the sauce simmers, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- Once the sauce has thickened, it’s time to bring everything together. Add the cooked pasta to the skillet with the sauce, gently tossing to coat the pasta evenly. If you prefer a saucier dish, add a splash of chicken broth or pasta cooking water to loosen up the sauce.
- Finally, it’s time to serve up your delicious chicken enchilada pasta. Divide the pasta among plates or bowls, and remember to top it off with a generous sprinkle of shredded cheese. Place the dish under the broiler for a few minutes until the cheese is melted and bubbly.
Frequently asked questions
This enchilada pasta will keep in the fridge for 3 to 4 days.
Absolutely! Enchilada pasta is a great make-ahead dish. You can prepare it in advance and refrigerate it before or after baking. Just cover it tightly with foil or transfer it to an airtight container. When ready to enjoy it, reheat it in the oven until heated. It’s a convenient option for busy weeknights or hosting a gathering.
Absolutely! Enchilada pasta is a versatile dish that allows for substitutions based on your preferences or dietary restrictions. If you’re a vegetarian, you can omit the chicken and add extra vegetables like bell peppers, corn, or black beans for a hearty and flavorful option. Additionally, you can experiment with different types of cheese or even add a sprinkle of your favorite herbs and spices to enhance the flavors further. Feel free to get creative and make it your own!
Yes, you can easily make gluten-free enchilada pasta by using gluten-free pasta and ensuring that all the ingredients, including the enchilada sauce and any additional toppings or fillings, are gluten-free. Plenty of gluten-free pasta options, such as rice or corn pasta, are available in stores and will work just as well in this recipe. You can enjoy a delicious gluten-free version of this comforting dish with a few simple swaps.
Chicken Enchilada Pasta
This Chicken Enchilada Pasta Recipe is a hearty and satisfying dish that combines the best of both worlds – tender chicken, zesty enchilada sauce, and creamy pasta. The best part is simple and easy to make in just 20 minutes.
Video
Ingredients
- 1 lb (450 g) Pasta farfalle or similar
- 1 lb (450 g) Chicken cut into 1-inch cubes
- 2 slices Bacon chopped, optional
- 2 tbsp Butter
- 1 cup Onions chopped finely
- 1 tsp Garlic chopped finely
- 1 cup (8 oz) Enchilada sauce
- 2 tbsp Tomato paste
- ¼ cup (4 tbsp) Cooking cream 15% or similar
- ½ cup (8 tbsp) Parsley chopped
- ¼ cup (4 tbsp) Parmesan cheese
- ½ cup (8 tbsp) Cheddar cheese or Mexican cheese blend
Method
- Sauté – Add the bacon and butter, and sauté for a minute in a skillet. Then, add onions and garlic. Sauté until translucent. Add the chicken and sauté until no longer pink.1 lb Chicken, 2 slices Bacon, 2 tbsp Butter, 1 cup Onions, 1 tsp Garlic
- Sauce – Next, add the enchilada sauce and tomato paste. Simmer for 10 minutes. Then, add the cream and cheese—season with salt and pepper. Garnish with freshly chopped parsley. Pro tip – This pasta can be made ahead and stored in the fridge.1 cup Enchilada sauce, 2 tbsp Tomato paste, 1/4 cup Cooking cream, 1/2 cup Parsley, 1/4 cup Parmesan cheese, 1/2 cup Cheddar cheese
- Pasta – While the sauce is simmering, boil the pasta in salted water until al dente. Drain the pasta and add it to the sauce. Combine well. Garnish with freshly chopped parsley. Pro tip – Use some pasta cooking liquid for the sauce consistency.1 lb Pasta
Notes
- Firstly, when cooking the pasta, be sure to follow the instructions on the package for al dente texture. This will prevent your pasta from becoming mushy once it’s combined with the sauce and baked in the oven. Remember, the pasta will continue to cook as it bakes, so slight undercooking is recommended.
- Next, when sautéing the onions and garlic, keep a close eye on them to avoid burning. Overcooked onions and garlic can turn bitter and overpower the flavors of your dish. Cook them just until they become translucent and fragrant for the best results.
- When adding the enchilada sauce to your pasta, be generous with it. The sauce not only provides a rich and flavorful base, but also helps to keep the pasta moist as it cooks. Don’t be afraid to spoon a little extra sauce over the top before adding the cheese for an extra burst of flavor.
- Speaking of cheese, consider using a combination of different types to add depth to your dish. A blend of sharp cheddar and Monterey Jack works well, but feel free to experiment with your favorite cheese varieties. Just ensure that they melt well and complement the flavors of the enchilada pasta.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
can you make something vegetarian?
I do .. not always but I do have some vegetarian. If you omit the chicken in this – it will be a vegetarian enchilada pasta