One Pan Creamy Chicken Enchilada Pasta

One Pan Creamy Chicken Enchilada Pasta is cheesy, slightly spicy and super easy to make. Best of all, it’s ready in only 30 minutes!

Yes — It’s another one dish wonder here on the blog. I know I just posted one yesterday, but this easy chicken pasta dish turned out so well that I couldn’t resist sharing it right away.

I truly hope you’re not tired of the one dish meals, because they really do make life a lot easier, especially with our crazy schedules.

Anyway, I’ve been seeing so many enchilada pasta recipes, and I’ve been wanting to try my own version for a long time. We absolutely love enchiladas, but they do take some time to prepare. There’s nothing wrong with that, but I don’t always have the extra time or energy on busy weeknights. So, this shortcut method sounded perfect to me.

The first time I made this enchilada skillet, it was still a little too spicy for the kids, even though I used a mild sauce. So this time, I added a little bit of cream to the sauce, and everyone liked it much better. It’s still got a nice kick to it, but the cream helps tone the heat down a notch. It also gives the pasta a smoother consistency, which everyone loved.

If want to make this dish lighter or spicier, just leave out the cream and add a little extra water. And if you make your own enchilada sauce, definitely use that!

You can also use just about any pasta. I personally love mini penne, so that’s what I usually use. But any thick pasta would work here.

To add a little more texture and crunch to the enchilada pasta, I crushed up some tortilla chips and added them over the melted cheese layer. I also topped the pasta off with homemade guacamole, a dollop of sour cream and a few fresh tomatoes.

So there you have it — skillet chicken enchilada pasta that tastes like the real deal without all of the work! It’s perfect for busy weeknights, and you only have one pan to wash.

It’s also a nice change from the usual tomato-based pasta dishes.  

How to Make One Pan Creamy Chicken Enchilada Pasta

One Pan Creamy Chicken Enchilada Pasta

An easy one pan pasta dish that tastes just like chicken enchiladas, without all of the work

5 from 1 vote

Print Pin Rate

Course: Main

Cuisine: Mexican

Keyword: chicken enchilada pasta

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 to 8 servings

Calories: 607kcal

Author: Dee

Ingredients

• 1 pound chicken tenders cut into small pieces
• 1/2 cup chopped yellow or white onion
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 cups mini penne pasta uncooked
• 2 cups water
• 1 cup cream
• 2 cups mild enchilada sauce
• 2 1/2 cups shredded cheddar or Mexican blend cheese
• Sour cream guacamole, tomatoes and cilantro for garnish (optional)
• 1/2 cup crushed tortilla chips
• 1 tablespoon olive oil

Instructions

• In a large skillet brown the chicken and onions in olive oil
• Add the salt, pepper, cumin and garlic powder
• Stir in pasta, water and enchilada sauce, cover and cook over over high heat until pasta is almost tender
• Reduce heat to medium, stir in cream and cook until pasta is tender
• Top with cheese, tortilla chips and optional ingredients
• Serve immediately

Nutrition

Calories: 607kcal | Carbohydrates: 36g | Protein: 34g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 152mg | Sodium: 1483mg | Potassium: 445mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1610IU | Vitamin C: 2.7mg | Calcium: 383mg | Iron: 1.8mg

Loved this recipe?Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

This one pan creamy chicken enchilada pasta dinner was a big hit with my family. I served it with a simple green side salad, and that’s really all you need to make this easy meal complete.

If you try it, let me know what you think!

Have a super day, friends!

Sharing at

Weekend Potluck