Creamy Chicken Enchilada Pasta
A delicious and comforting creamy chicken enchilada pasta combining tender chicken, rich enchilada sauce, and melted cheese for a flavorful weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
8 ounces penne pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized 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 cheddar cheese
1 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.
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Reduce heat to medium and stir in the enchilada sauce and sour cream until well combined.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the pasta mixture.
Cover the skillet and cook for 3-5 minutes, or until the cheese is melted and bubbly.
Remove from heat and stir in chopped cilantro and diced green onions.
Serve immediately.