One Pan Chicken Enchilada Pasta
One pan chicken enchilada pasta is an easy dinner recipe made with tender chicken, penne pasta and cheese in a creamy enchilada sauce. Perfect for a quick weeknight meal!
Servings: 6 to 8 servings
Cost: $10
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- ½ cup chopped yellow or white onion
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups penne pasta uncooked
- 2 cups water
- 1 cup heavy cream
- 2 cups red enchilada sauce
- 2 ½ cups shredded cheddar or Mexican blend cheese
Instructions
- In a large skillet brown the chicken and onion in olive oil over medium high heat
- Add the salt, pepper, smoked paprika, cumin and garlic powder
- Stir in pasta, water and enchilada sauce, cover and bring to a boil over medium high heat. Reduce heat to medium, remove cover, and cook until pasta is almost tender, stirring occasionally
- Stir in cream and cook until pasta is tender
- Stir in 2 cups cheese until melted
- Top with remaining cheese, and serve
Video
Notes
You only need half a box of pasta, about 2 cups. If you want to make a whole box, use a larger pot, and double the amounts.
The sauce may seem like there is a lot of liquid at first, but it will reduce and thicken as it simmers.
Nutrition
Calories: 607kcal | Carbohydrates: 37g | Protein: 34g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 1301mg | Potassium: 449mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 376mg | Iron: 2mg
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