One-Pan Creamy Chicken Enchilada Pasta Recipe You’ll Love

There’s something wonderfully comforting about a dish that comes together in one pan, especially when it’s as rich and satisfying as this One-Pan Creamy Chicken Enchilada Pasta. Living in sunny San Diego with my kids, I often look for meals that are fuss-free but still full of flavor—and this recipe fits the bill perfectly. It’s one of those meals that reminds me of family dinners back home in England, where the kitchen buzzed with warmth and laughter, and everyone gathered around to share stories and food. If you’re after a quick, cozy dinner that feels a little special without the hassle, you’re in the right place.

Why You’ll Love This One-Pan Creamy Chicken Enchilada Pasta

This dish stands out because it combines the best of comfort food with the ease of minimal cleanup, which is a lifesaver on busy weeknights. The creamy sauce feels indulgent but is balanced by the smoky, slightly spicy enchilada flavors that bring the whole thing to life. I remember the first time I made this for my family—my little boy, who usually sticks to ketchup-dipped nuggets, surprised me by asking for seconds. That moment reminded me how food can bring unexpected joy and connection, even on the busiest days. Plus, it’s a great way to introduce a little Tex-Mex flair without needing a pantry full of exotic ingredients.

Ingredients You’ll Need for This One-Pan Creamy Chicken Enchilada Pasta

this RECIPE

The key to this dish lies in selecting the right ingredients to build layers of flavor without overcomplicating things. I always reach for quality chicken breasts or thighs—whichever is on hand—and fresh garlic and onions to make the base aromatic. The enchilada sauce is where the magic happens, so if you can find a good-quality jar, it’s worth it; otherwise, a simple homemade mix of tomato paste and spices works well. I’ve often swapped out heavy cream for Greek yogurt or sour cream to add tang and reduce richness, depending on how my family’s tastes are that week.

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups uncooked penne or rigatoni pasta
• 2 cups chicken broth
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar or Mexican blend cheese
• ½ cup heavy cream (or substitute with Greek yogurt or sour cream)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish (optional)

Nutrition Facts

• Calories: Approximately 480 per serving
• Protein: 38g
• Fat: 18g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 4g
• Sodium: 720mg

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Steps to Create Your One-Pan Creamy Chicken Enchilada Pasta

1. Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken pieces and season with salt, pepper, cumin, and smoked paprika. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the uncooked pasta, chicken broth, and enchilada sauce to the pan. Stir to combine, making sure the pasta is submerged in the liquid. Bring to a boil, then reduce heat to a simmer.
4. Cover the pan and cook for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender.
5. Return the cooked chicken to the pan and stir in the heavy cream and half of the shredded cheese. Cook for another 2-3 minutes until the cheese melts and the sauce is creamy.
6. Sprinkle the remaining cheese on top, cover again, and let it sit off the heat for 2 minutes to melt the cheese fully.
7. Serve hot, garnished with fresh cilantro and lime wedges if desired. This adds a bright, fresh contrast to the creamy richness.

Tips for Making the Best One-Pan Creamy Chicken Enchilada Pasta

Getting this dish just right is all about balancing flavors and timing. I’ve found that cooking the pasta directly in the sauce keeps the dish moist and flavorful, but you have to watch the liquid levels carefully. From my years working in restaurant kitchens, I learned that patience during simmering is key to avoid mushy pasta or dry edges.

• Use fresh garlic and onion for a more vibrant base flavor
• Don’t rush cooking the chicken—browning it properly adds depth
• Keep an eye on the pasta; stir occasionally to prevent sticking without breaking the noodles
• Feel free to swap out chicken for shredded rotisserie chicken for even faster prep
• For extra creaminess, stir in a dollop of cream cheese along with the heavy cream
• Add a pinch of chili powder or cayenne if you like a little heat

With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: One Pot Creamy Tomato Pasta Recipe for Easy Delicious Dinners

Serving Suggestions and Pairings

This dish is incredibly versatile and works beautifully for various occasions—whether it’s a quick weeknight meal or a casual weekend dinner with friends. I often serve it when I want something comforting but still a little festive. One memorable evening, I paired it with a crisp salad and a sparkling water with lemon, which helped balance the richness perfectly.

• Pair with a crisp white wine or sparkling water with lemon
• Serve alongside a fresh green salad with vinaigrette
• Add a side of roasted corn or sautéed bell peppers for extra color and sweetness
• Top with avocado slices or a spoonful of sour cream for a creamy contrast
• Perfect for cozy family dinners or entertaining guests

Whether it’s a cozy family dinner or entertaining friends, this dish never fails to impress.

Storage and Reheating Tips

Proper storage ensures you can enjoy leftovers just as much as the fresh dish. Creamy pasta can sometimes thicken or separate when refrigerated, so handling it gently during reheating is important. I’ve found that reheating on the stove over low heat helps maintain the sauce’s luscious texture better than a microwave.

• Store in an airtight container in the refrigerator for up to 3 days
• Add a splash of cream or milk when reheating to restore creamy texture
• Reheat gently over low heat, stirring frequently to prevent sauce separation
• Freeze cooked pasta without cream, then add fresh cream when reheating
• For meal prep, keep the sauce and pasta separate if possible to maintain freshness

Frequently Asked Questions

What are the main ingredients for One-Pan Creamy Chicken Enchilada Pasta?

The main ingredients for One-Pan Creamy Chicken Enchilada Pasta include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make One-Pan Creamy Chicken Enchilada Pasta?

The total time to make One-Pan Creamy Chicken Enchilada Pasta includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make One-Pan Creamy Chicken Enchilada Pasta ahead of time?

Yes, One-Pan Creamy Chicken Enchilada Pasta can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with One-Pan Creamy Chicken Enchilada Pasta?

One-Pan Creamy Chicken Enchilada Pasta pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is One-Pan Creamy Chicken Enchilada Pasta suitable for special diets?

Depending on the ingredients used, One-Pan Creamy Chicken Enchilada Pasta may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

I hope this One-Pan Creamy Chicken Enchilada Pasta brings a little joy and ease to your kitchen like it has to mine. It’s proof that you can have comforting, flavorful food without hours of effort or a mountain of dishes. I’d love to hear how it turns out for you or any creative twists you try—so don’t be shy about dropping a comment or sharing your story. Happy cooking, and welcome to my table!