Description
This cheesy chicken enchilada pasta is a delicious and easy one-pan meal, perfect for busy weeknights!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz penne or rotini pasta
- 1 cup enchilada sauce
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 1 cup shredded cheddar or Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients: Dice chicken and chop vegetables.
- Cook pasta: Boil salted water and cook pasta until al dente; reserve 1 cup of pasta water.
- Sauté chicken: In a large skillet over medium heat, heat olive oil. Add chicken and cook until golden brown (6-8 minutes).
- Add vegetables: Stir in onion and bell peppers; sauté until soft (about 5 minutes).
- Combine: Lower heat, add enchilada sauce and cooked pasta; mix well. Add reserved pasta water for creaminess.
- Cheese it up: Sprinkle cheese on top; let it melt before serving. Garnish with fresh cilantro.
Notes
- Feel free to add your favorite vegetables to this recipe.
- For a spicy kick, add some jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg