Chicken Enchilada Pasta

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This chicken enchilada pasta is a quick and easy dinner. I used chicken, homemade enchilada sauce, pasta, and cheese. And yet, you can be creative with more additions, like beans.

If you like enchilada, then 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 as well as in burritos and tacos. Of course, one of our favorites is quick pasta like I did with my ground beef enchilada pasta.

About this recipe

This recipe is quite simple and easy. It gets done in just 15 minutes. There are two components to making this chicken enchilada pasta.

• The sauce – You can use canned enchilada sauce or make your own – here’s the best recipe for homemade enchilada sauce, and it gets done in just 5 minutes.
• Pasta – Today, I’m using farfalle. But, for this recipe, any shaped pasta would work just as well.

The chicken sauce can be done a few days in advance as it will stay in the fridge for 2 to 3 days. You can add freshly boiled pasta on the day you are ready to serve.

Ingredients and substitutes

• Chicken – I am using all chicken thighs today. But, chicken breast works just as well.
• Onions – I prefer red Spanish onions as they cook down easily and become sweet when cooked.
• Garlic – A little goes a long way. I’ve used fresh garlic, but 1/2 tsp garlic powder works just as well.
• Tomato paste – Adds a nice tang and body to the sauce.
• Enchilada sauce – You can use a store-bought sauce from a can, but I am using my homemade sauce.
• Pasta – I’m using farfalle, and yet, any shaped pasta of your choice would work.

Quick video

This is a quick short video – the YouTube video in the recipe card below is well explained

Step by step instructions

• Boil the pasta in salted water until al dente. Save some of the cooking liquid for the sauce later.
• In a skillet, add the bacon and butter and sauté for a minute.
• Then, add onions and garlic. Sauté a minute more.
• Add the chicken and sauté until no longer pink.
• Next, add the enchilada sauce and tomato paste – cook for 5 minutes.

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• Add the cream and season with salt and pepper.
• Finally, add the cooked drained pasta.
• Add the cheeses and parsley along with a few tablespoons of reserved cooking liquid from the pasta.

Chicken Enchilada Pasta Progress Pictures4

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• Taste and adjust seasoning.
• Garnish with more cheese and fresh parsley.
• Enjoy!

Frequently asked questions

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Chicken Enchilada Pasta

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Calories: 334kcal

Adjust Servings Here: 8 servings

Description

This chicken enchilada pasta is a quick and easy dinner. I used chicken, homemade enchilada sauce, pasta, and cheese. And yet, you can be creative with more additions, like beans.

Video

Ingredients 

1x2x3x

• ▢ 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)

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Instructions

• Boil the pasta in salted water until al dente. Save some of the cooking liquid for the sauce later.
• In a skillet add the bacon and butter and sauté for a minute.
• Then, add onions and garlic. Sauté a minute more.
• Add the chicken and sauté until no longer pink.
• Next, add the enchilada sauce and tomato paste – cook for 5 minutes.
• Add the cream and season with salt and pepper.
• Finally, add the cooked drained pasta.
• Add the cheeses and parsley along with a few tablespoons of reserved cooking liquid from the pasta.
• Taste and adjust seasoning.
• Garnish with more cheese and fresh parsley.
• Enjoy!

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 334– kcalCarbohydrates: 52– gProtein: 12– gFat: 8– gSaturated Fat: 4– gCholesterol: 19– mgSodium: 405– mgPotassium: 248– mgFiber: 3– gSugar: 5– gVitamin A: 736– IUVitamin C: 8– mgCalcium: 75– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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