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!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main
Cuisine: Mexican
Servings: 6 to 8 servings
Cost: $10
- 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
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
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.
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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