Chicken Enchilada Pasta Enchilada
Transform your weeknight dinner routine with this hearty and flavor-packed Chicken Enchilada Pasta Enchilada—a fusion of two beloved comfort classics. Tender penne pasta meets juicy, spice-rubbed chicken breasts in a rich, zesty enchilada sauce, enriched with sautéed onions, garlic, and vibrant red bell peppers. A generous topping of melted Mexican cheese blend creates a creamy, irresistible coating that ties the dish together. This one-pot wonder is quick to prepare, with just 10 minutes of prep and a 30-minute total cook time, making it perfect for busy nights. Garnished with fresh cilantro for a bright, aromatic finish, this dish serves six and delivers the bold, smoky flavors of enchiladas with the satisfying heartiness of pasta. Whether you're craving Mexican-inspired comfort food or looking for an easy, crowd-pleasing dinner idea, this Chicken Enchilada Pasta Enchilada will be your new go-to recipe!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 pieces Chicken breast
- 2 tbsp Olive oil
- 3 cloves Garlic
- 1 medium Red onion
- 1 large Red bell pepper
- 2 cups Enchilada sauce (store-bought or homemade)
- 1 cup Chicken broth
- 2 cups Shredded Mexican cheese blend
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro
Instructions
Cook the penne pasta according to the package instructions, boiling it in salted water until al dente. Once cooked, drain and set aside.
Season the chicken breasts with cumin, chili powder, salt, and black pepper on both sides.
In a large skillet or deep pot, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add minced garlic, diced red onion, and chopped bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
Shred the cooked chicken using two forks and return it to the skillet with the sautéed vegetables.
Pour in the enchilada sauce and chicken broth. Stir to combine and bring the sauce to a gentle simmer.
Add the cooked pasta to the skillet, tossing everything together so the sauce coats the pasta evenly.
Reduce the heat to low and sprinkle the shredded Mexican cheese blend over the pasta mixture. Cover the skillet with a lid and allow the cheese to melt for 3-5 minutes.
Finish the dish with freshly chopped cilantro for garnish.
Serve warm and enjoy the delicious Chicken Enchilada Pasta Bake!
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 8063 mg | 351% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 19.5 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3635 mg | 280% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3341 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
