Save My neighbor knocked on my door one Thursday evening holding a foil-covered dish that smelled like cumin and melted cheese. She'd just thrown together what she called "leftover pasta with a kick," and I took one bite standing in my hallway and immediately asked for the recipe. That's how this Chicken Enchilada Pasta entered my life—not from a cookbook, but from someone who'd simply tossed enchilada sauce into a skillet with penne and called it dinner. I've been making my own version ever since, tweaking the spices and adding black beans because they make everything heartier.
I made this for my sister after she moved into her first apartment with nothing but a hand-me-down skillet and mismatched bowls. We sat on her kitchen floor with steaming plates balanced on our knees, and she said it felt like eating at a restaurant except better because we weren't wearing shoes. Now every time she comes home, she asks if I'll make "the pasta thing," and I know exactly what she means. It's become our unofficial welcome-home meal.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving you twenty minutes and adding extra seasoning you didn't have to measure yourself.
- Penne or rotini pasta: The ridges and tubes catch the sauce beautifully, and I've learned that overcooking it even slightly turns this dish mushy, so pull it at al dente.
- Black beans: These add protein and a creamy texture that balances the acidity of the tomatoes, plus they stretch the servings without anyone noticing.
- Bell pepper: Red or green both work, though red tastes slightly sweeter and makes the dish more colorful on grey weeknights.
- Onion and garlic: The base of almost everything good, and I've stopped skipping the garlic even when I'm lazy because it makes the whole kitchen smell alive.
- Diced tomatoes: Draining them keeps the sauce from getting watery, a mistake I made exactly once before learning my lesson.
- Frozen corn: Optional but recommended, it adds little bursts of sweetness that surprise your mouth in the best way.
- Red enchilada sauce: This is what transforms ordinary pasta into something that tastes like a road trip through New Mexico.
- Cheddar and Monterey Jack cheese: The combination melts into a creamy blanket, and using pre-shredded is fine but freshly grated melts smoother if you have three extra minutes.
- Sour cream: Stirred in at the end, it makes everything silky and cuts through the spice just enough.
- Cumin, smoked paprika, chili powder: The holy trinity of Tex-Mex warmth, and smoked paprika is the secret that makes people ask what's different about your version.
- Olive oil: For sauteing the vegetables until they soften and start to smell like dinner is actually happening.
- Fresh cilantro, green onions, avocado: Garnishes that make the dish feel finished and give it a pop of freshness against all that melted cheese.
Instructions
- Boil the pasta:
- Cook your pasta in heavily salted water until it still has a tiny bite in the center, then drain it fast. Don't rinse it or you'll wash away the starch that helps the sauce cling.
- Saute the aromatics:
- Heat olive oil in your largest skillet and toss in the onion and bell pepper, stirring occasionally until they soften and the edges start to brown. Add the garlic and let it cook for just one minute, any longer and it turns bitter.
- Add the protein and beans:
- Stir in your shredded chicken, black beans, diced tomatoes, corn, and all the spices, letting everything heat through and get coated in those warm, toasted flavors. This is when your kitchen starts smelling like a tiny taqueria.
- Pour in the enchilada sauce:
- Add the sauce and bring everything to a gentle simmer, then toss in the cooked pasta and stir until every piece is slicked with red. The pasta will soak up some of the sauce as it sits, so don't worry if it looks a little loose at first.
- Make it creamy:
- Turn the heat to low and fold in the sour cream and half the cheese, stirring until it melts into a glossy, unified sauce. Taste it now and adjust the salt or add a pinch more chili powder if you want heat.
- Melt the topping:
- Sprinkle the remaining cheese over the top in an even layer, cover the skillet, and let it sit off the heat for a few minutes until the cheese is bubbly and melted. Resist the urge to peek too early or the steam escapes.
- Garnish and serve:
- Scoop generous portions into bowls and top with cilantro, green onions, or avocado if you have them. Serve it hot while the cheese is still stretchy and everyone is still hungry.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it at home. I took that as the highest compliment, even though I'd made it in my pajamas two hours earlier while listening to a podcast. Now it's my go-to dish when I want to look like I tried harder than I actually did, and nobody needs to know it only took forty minutes and one skillet.
Making It Your Own
I've made this vegetarian by skipping the chicken and adding an extra can of black beans, and honestly nobody missed the meat. You could also toss in sauteed zucchini or mushrooms for extra bulk, or swap the pasta for gluten-free if you're cooking for someone with dietary restrictions. The beauty of this dish is that it's forgiving and adaptable, like a recipe that actually wants you to experiment instead of following it to the letter.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and I actually prefer them the next day when the flavors have melded together overnight. Reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch in a covered skillet over low heat. The cheese might not be quite as stretchy the second time around, but the taste is still there and that's what matters when you're eating lunch at your desk.
Serving Suggestions
I like to serve this with tortilla chips on the side for scooping, or a simple green salad dressed with lime juice to cut through the richness. Sometimes I'll put out a little bowl of pickled jalapenos for people who want extra heat, and a dollop of guacamole never hurt anyone. It's the kind of meal that feels complete on its own but also welcomes whatever sides you have lying around.
- Pair it with a cold beer or a lime sparkling water for a casual weeknight vibe.
- Double the recipe and freeze half before adding the cheese topping, then thaw and bake it another night when you need dinner fast.
- Top it with crushed tortilla chips in the last two minutes of melting for an unexpected crunch that makes everyone lean in for a second look.
Save This is the kind of dinner that makes people sit down and actually talk while they eat, maybe because it's cozy enough to slow everyone down for a minute. I hope it finds a spot in your regular rotation the way it did in mine.
Recipe Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, absolutely. Rotisserie chicken is a convenient shortcut that saves prep time. Simply shred the meat and use the same amount called for in the ingredients.
- → How do I make this dish gluten-free?
Substitute the regular pasta with gluten-free pasta and verify that your enchilada sauce brand doesn't contain gluten. Check all other ingredient labels as well, particularly sauces and seasonings.
- → What can I do to adjust the spice level?
Increase heat by adding chopped jalapeños, extra chili powder, or a pinch of cayenne pepper. For milder flavors, reduce the chili powder and paprika amounts. Start conservatively and taste as you go.
- → Is there a vegetarian version of this dish?
Yes, simply omit the chicken and double the black beans to 2 cans for protein and substance. The result remains hearty and satisfying with all the same Tex-Mex flavors.
- → Can I make this ahead or store leftovers?
This dish stores well in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of water or broth to maintain creamy texture. You can assemble it a few hours ahead but add the final cheese layer just before serving.
- → What pasta shapes work best?
Penne and rotini are ideal choices as they hold the creamy sauce well. Short tube or spiral shapes work better than long pasta, which can be harder to mix and serve evenly.