12 Delicious Chicken Enchilada Pasta Recipes

Looking for a twist on taco night that’ll have everyone asking for seconds? Dive into our roundup of 12 Delicious Chicken Enchilada Pasta Recipes, where comfort food meets zesty Mexican flavors. Perfect for busy weeknights or cozy weekends, these dishes promise to spice up your dinner routine. Keep scrolling to find your next family favorite!

Creamy Chicken Enchilada Pasta Bake

You’re about to embark on a culinary journey that combines the comforting flavors of creamy chicken enchiladas with the hearty satisfaction of a pasta bake. This dish is perfect for those who love a little spice and a lot of flavor, all baked into one delicious casserole.

Ingredients

– 2 cups shredded cooked chicken
– 8 oz penne pasta
– 1 cup enchilada sauce
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix the shredded chicken, enchilada sauce, heavy cream, sour cream, garlic powder, cumin, salt, and black pepper until well combined.
4. Add the cooked pasta to the chicken mixture and stir until the pasta is evenly coated.
5. Pour the pasta mixture into the prepared baking dish and sprinkle the shredded Monterey Jack cheese on top.
6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it sit for 5 minutes before serving.
8. Garnish with chopped cilantro before serving.
Mouthwatering and creamy, this pasta bake delivers a perfect blend of spicy enchilada flavors with the comforting texture of baked pasta. Serve it with a side of fresh avocado slices or a crisp green salad for a complete meal.

Spicy Chicken Enchilada Pasta Skillet

Spicy Chicken Enchilada Pasta Skillet is a delightful fusion that brings the bold flavors of enchiladas into a comforting pasta dish. Start by gathering your ingredients and prepping your skillet for a meal that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 cup red enchilada sauce
• 2 cups chicken broth
• 8 oz penne pasta
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb diced chicken breast to the skillet, seasoning with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp chili powder. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Pour in 1 cup red enchilada sauce and 2 cups chicken broth, stirring to combine. Tip: For extra flavor, let the sauce simmer for 2 minutes before adding the pasta.
4. Add 8 oz penne pasta to the skillet, ensuring it’s fully submerged in the liquid. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
5. Sprinkle 1 cup shredded cheddar cheese over the pasta, cover, and let sit for 2 minutes until the cheese melts. Tip: For a golden top, broil for 1-2 minutes after melting.
6. Garnish with 1/4 cup chopped cilantro before serving. Tip: Let the dish rest for 5 minutes to thicken the sauce.

Kick back and enjoy the creamy texture and spicy kick of this dish, perfect for a weeknight dinner. Serve with a side of avocado slices or a dollop of sour cream to balance the heat.

Easy Chicken Enchilada Pasta Casserole

You’re about to discover how to whip up a comforting and flavorful dish that combines the best of enchiladas and pasta into one easy casserole. Perfect for busy weeknights, this recipe is designed to guide you through each step with precision, ensuring delicious results every time.

Ingredients

– 2 cups cooked chicken, shredded
– 8 oz penne pasta
– 1 (10 oz) can red enchilada sauce
– 1 cup sour cream
– 2 cups shredded Mexican blend cheese
– 1 tbsp olive oil
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1/2 tsp ground cumin
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with non-stick spray.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes.
4. Stir in minced garlic, ground cumin, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
5. Combine the cooked pasta, shredded chicken, enchilada sauce, sour cream, and onion mixture in a large bowl, mixing until evenly coated.
6. Transfer half of the pasta mixture to the prepared baking dish, sprinkle with 1 cup of shredded cheese, then layer the remaining pasta mixture on top.
7. Top with the remaining 1 cup of shredded cheese and cover the dish with aluminum foil.
8. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
9. Let the casserole sit for 5 minutes before sprinkling with chopped cilantro for garnish.

Perfectly creamy with a hint of spice, this casserole is a crowd-pleaser that brings the flavors of enchiladas to your pasta night. Serve it with a side of avocado slices or a crisp green salad for a complete meal.

Cheesy Chicken Enchilada Pasta

Kickstart your culinary adventure with this Cheesy Chicken Enchilada Pasta, a delightful fusion that combines the comforting textures of pasta with the bold flavors of enchiladas. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 cups shredded cooked chicken
• 8 oz penne pasta
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 8 oz penne pasta to the skillet, stirring occasionally, until slightly toasted, about 2 minutes.
3. Pour in 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until pasta is al dente.
4. Stir in 2 cups shredded cooked chicken, 1 cup enchilada sauce, 1/2 tsp garlic powder, 1/2 tsp cumin, and 1/4 tsp salt. Mix well to combine.
5. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. Remove from heat and stir in 1 cup shredded cheddar cheese and 1/2 cup sour cream until the cheese is melted and the sauce is creamy.
7. Let the pasta sit for 2 minutes before serving to thicken the sauce slightly.

Mouthwatering and creamy, this Cheesy Chicken Enchilada Pasta boasts a perfect balance of spice and cheese. Serve it garnished with fresh cilantro or a dollop of guacamole for an extra layer of flavor.

One Pot Chicken Enchilada Pasta

One pot meals are the ultimate weeknight savior, and this One Pot Chicken Enchilada Pasta is no exception. Offering a delicious twist on traditional enchiladas, this dish combines tender chicken, hearty pasta, and rich enchilada sauce in a single pot for minimal cleanup and maximum flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup red enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies
• 8 oz penne pasta
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb diced chicken breasts to the pot, cooking until no longer pink, about 5-7 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, sautéing until fragrant, about 2 minutes.
4. Pour in 2 cups chicken broth, 1 cup red enchilada sauce, and 1 can diced tomatoes with green chilies, bringing the mixture to a boil.
5. Add 8 oz penne pasta, reducing heat to a simmer. Cover and cook for 15 minutes, stirring occasionally. Tip: Keep the pot covered to retain moisture and cook the pasta evenly.
6. Remove from heat and stir in 1 cup shredded cheddar cheese until melted and smooth.
7. Fold in 1/2 cup sour cream for creaminess. Tip: Let the dish sit for 5 minutes before serving to thicken.
8. Garnish with 1/4 cup chopped fresh cilantro before serving.

Delightfully creamy with a hint of spice, this pasta dish is a crowd-pleaser. Serve it with a side of warm tortillas or a crisp green salad for a complete meal.

Slow Cooker Chicken Enchilada Pasta

Ready to dive into a comforting dish that combines the heartiness of pasta with the vibrant flavors of enchiladas? This Slow Cooker Chicken Enchilada Pasta is a fuss-free meal that’s perfect for busy weeknights, blending tender chicken, creamy sauce, and al dente pasta in one pot.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups enchilada sauce
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 8 oz penne pasta
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro

Instructions

1. Place the chicken breasts at the bottom of the slow cooker.
2. In a medium bowl, whisk together the enchilada sauce, chicken broth, heavy cream, olive oil, garlic powder, onion powder, and cumin until well combined.
3. Pour the sauce mixture over the chicken in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
7. Add the penne pasta to the slow cooker, ensuring it’s fully submerged in the sauce.
8. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
9. Stir in the shredded cheddar cheese until melted and well incorporated.
10. Garnish with chopped cilantro before serving.

Flavorful and creamy, this dish boasts a perfect balance of spice and richness. Serve it with a side of warm tortillas or a crisp green salad for a complete meal that’s sure to impress.

Vegetable Loaded Chicken Enchilada Pasta

Tired of the same old pasta dishes? This Vegetable Loaded Chicken Enchilada Pasta combines the comforting flavors of enchiladas with the ease of a one-pot pasta dish, perfect for a weeknight dinner that doesn’t skimp on veggies or flavor.

Ingredients

– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cubed
– 1 cup diced onion
– 1 cup diced bell pepper
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 2 cups chicken broth
– 1 can (10 oz) red enchilada sauce
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn
– 8 oz penne pasta
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breasts to the skillet, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in 1 cup diced onion, 1 cup diced bell pepper, and 2 cloves minced garlic, cooking until vegetables soften, about 3 minutes.
4. Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp salt over the mixture, stirring to coat evenly.
5. Pour in 2 cups chicken broth and 10 oz enchilada sauce, bringing the mixture to a boil.
6. Add 15 oz drained black beans, 1 cup frozen corn, and 8 oz penne pasta, stirring to combine.
7. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until pasta is al dente. Tip: Check pasta a minute early to avoid overcooking.
8. Remove from heat and sprinkle with 1 cup shredded cheddar cheese, covering until melted, about 2 minutes.
9. Garnish with 1/4 cup chopped fresh cilantro before serving. Tip: For extra freshness, add a squeeze of lime juice.

Mouthwatering and hearty, this pasta boasts a creamy texture with a slight kick from the enchilada sauce. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Gluten-Free Chicken Enchilada Pasta

When you’re craving the comfort of enchiladas but want something a bit lighter and gluten-free, this Chicken Enchilada Pasta is the perfect solution. It combines the bold flavors of traditional enchiladas with the ease of a one-pot pasta dish.

Ingredients

• 2 cups gluten-free penne pasta
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup red enchilada sauce
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 lb diced chicken breasts to the skillet, cooking until no longer pink, about 5-7 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Pour in 1 cup red enchilada sauce and 1 cup chicken broth, bringing the mixture to a simmer.
5. Add 2 cups gluten-free penne pasta to the skillet, ensuring it’s fully submerged in the liquid. Cover and simmer for 10 minutes, stirring occasionally. Tip: Check the pasta at 8 minutes to avoid overcooking.
6. Remove the skillet from heat and stir in 1/2 cup sour cream until fully incorporated.
7. Sprinkle 1 cup shredded cheddar cheese over the top, covering the skillet until the cheese melts, about 2 minutes. Tip: For a crispier top, broil for 1-2 minutes after melting.
8. Garnish with 1/4 cup chopped fresh cilantro before serving.

Amazingly creamy with a slight kick from the enchilada sauce, this dish is a crowd-pleaser. Serve it with a side of avocado slices for an extra touch of freshness.

Keto Chicken Enchilada Pasta

Very few dishes manage to blend comfort and health as seamlessly as this keto-friendly twist on a classic. Perfect for beginners, this recipe guides you through creating a creamy, flavorful pasta that satisfies without the carbs.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup cream cheese
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup diced green chilies
• 1/4 cup chopped cilantro

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 2 cups shredded cooked chicken to the skillet, stirring occasionally, until lightly browned, about 3 minutes.
3. Tip: For extra flavor, use chicken that’s been seasoned and grilled.
4. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and 1/4 cup cream cheese, stirring until the cream cheese is fully melted and the mixture is smooth.
5. Stir in 1 tbsp taco seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
6. Tip: Adjust the heat to low if the sauce starts to bubble too vigorously.
7. Add 2 cups shredded cheddar cheese and 1/2 cup diced green chilies, stirring constantly until the cheese is melted and the sauce is creamy, about 2 minutes.
8. Remove from heat and stir in 1/4 cup chopped cilantro.
9. Tip: Let the pasta sit for 5 minutes before serving to allow the sauce to thicken slightly.

Now this keto chicken enchilada pasta boasts a rich, creamy texture with a perfect balance of spice and cheesiness. Serve it over zucchini noodles for an extra veggie boost or enjoy it as is for a comforting, low-carb meal.

Vegan Chicken Enchilada Pasta

This Vegan Chicken Enchilada Pasta combines the comforting flavors of enchiladas with the ease of a one-pot pasta dish, perfect for busy weeknights or lazy weekends.

Ingredients

• 2 cups pasta
• 1 tbsp olive oil
• 1 cup vegan chicken strips
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup enchilada sauce
• 1/2 cup vegetable broth
• 1/2 cup vegan cheese, shredded
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 cup vegan chicken strips and cook until lightly browned, about 5 minutes.
3. Add 1/2 cup diced onion and 2 cloves minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Pour in 1 cup enchilada sauce and 1/2 cup vegetable broth, stirring to combine.
5. Add 2 cups pasta to the skillet, ensuring it’s fully submerged in the liquid.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the pasta is al dente.
7. Sprinkle 1/2 cup shredded vegan cheese over the top, cover, and let sit for 2 minutes to melt.
8. Garnish with 1/4 cup chopped cilantro before serving.

A delightful twist on classic enchiladas, this pasta dish offers a creamy texture with a spicy kick. Serve it with a side of avocado slices for an extra layer of flavor and creaminess.

Instant Pot Chicken Enchilada Pasta

Kickstart your cooking adventure with this Instant Pot Chicken Enchilada Pasta, a dish that combines the comforting flavors of enchiladas with the convenience of pasta, all made effortlessly in your Instant Pot.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup enchilada sauce
• 2 cups chicken broth
• 8 oz penne pasta
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil.
2. Add 1 lb cubed chicken breasts to the pot and cook until no longer pink, about 5 minutes.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, cooking until fragrant, about 2 minutes.
4. Pour in 1 cup enchilada sauce and 2 cups chicken broth, scraping the bottom to deglaze.
5. Add 8 oz penne pasta, ensuring it’s fully submerged in the liquid.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
7. Once done, perform a quick release by turning the valve to ‘Venting’.
8. Stir in 1 cup shredded cheddar cheese and 1/2 cup sour cream until fully melted and combined.
9. Garnish with 1/4 cup chopped cilantro before serving.

Great for a busy weeknight, this dish boasts a creamy texture with a bold enchilada flavor. Serve it with a side of avocado slices or a crisp salad for a complete meal.

Mexican Street Corn Chicken Enchilada Pasta

On a bustling street corner where flavors collide, this Mexican Street Corn Chicken Enchilada Pasta brings the vibrant tastes of Mexico to your kitchen with a comforting twist. Perfect for beginners, this guide will walk you through each step to create a dish that’s as fun to make as it is to eat.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup corn kernels
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 oz pasta
• 1 cup enchilada sauce
• 1/2 cup cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix 2 cups shredded cooked chicken, 1 cup corn kernels, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder until well combined. Tip: For extra flavor, toast the corn kernels in a dry skillet before adding them to the mix.
3. Cook 8 oz pasta according to package instructions until al dente, then drain.
4. Combine the cooked pasta with the chicken mixture and 1 cup enchilada sauce, stirring until evenly coated.
5. Transfer the mixture to a baking dish and sprinkle 1/2 cup cotija cheese on top. Tip: For a golden crust, broil the dish for the last 2 minutes of baking.
6. Bake for 20 minutes, or until the cheese is melted and the edges are bubbly.
7. Garnish with 1/4 cup chopped cilantro and serve with lime wedges on the side. Tip: Squeezing fresh lime juice over the dish before serving enhances the flavors.

Hearty and creamy with a smoky kick, this pasta dish is a crowd-pleaser that balances rich flavors with fresh toppings. Serve it straight from the baking dish for a rustic presentation, or plate it individually with extra cilantro and cheese for a more refined look.

Conclusion

Luscious doesn’t even begin to cover it! This roundup of 12 Delicious Chicken Enchilada Pasta Recipes is your ticket to a weeknight dinner revolution. Whether you’re craving creamy, spicy, or cheesy, there’s a dish here with your name on it. Don’t just take our word for it—dive in, pick your favorite, and let us know how it turns out in the comments. Loved one? Share the love on Pinterest!