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)