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This One Pot Chicken Enchilada Pasta is made with tender pieces of chicken, rotini pasta and green chiles in a creamy, cheesy sauce. It’s a delicious meal made all in one pan for easy clean up!

I based this Chicken Enchilada Pasta recipe off of my famous Chicken Enchilada Casserole. Instead of tortillas, it’s made with Rotini pasta. It’s rich and creamy, with just enough heat to make it interesting!

one pan green chilie chicken enchilada pasta
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One Pan Enchilada Pasta

Like all of my one pot meals, this pasta is a quick and easy option for busy weeknights, and it makes a great Sunday supper too. Served with a salad on the side, it’s a hearty meal that will quickly become a family favorite.

This Green Chile Chicken Enchilada Pasta all cooks in one pan (I use this stainless steel pan from Calphalon), so clean up is easy.

Enchilada Pasta Ingredients

  • Chicken – I use boneless, skinless chicken breasts cut into large chunks. If you cut them too small, they’ll cook too fast and dry out.
  • Onion – White or yellow, chopped.
  • Garlic – Fresh is best, but you can use jarred as well.
  • Green chiles – One small can adds flavor and a tiny bit of heat to the recipe.
  • Green Enchilada Sauce – Hatch brand is the best and I highly recommend it.
  • Pace Picante Sauce – I am specific in the type of salsa because it’s the brand I prefer in this enchilada pasta and in my Slow Cooker Mexican Beans.
  • Pasta – Approximately half a box or a little more of small cut pasta.
  • Cream Cheese Adds creaminess to the finished dish and helps to create more of a sauce.
  • Jack Cheese – Freshly grated off the block.

How to Make Green Chile Enchilada Pasta

  • Saute the onions, brown the chicken, and saute the garlic in the same pan. Don’t worry about cooking the chicken all the way through – it will continue to cook as the pasta simmers.
  • Stir in the green chiles, water, salsa and enchilada sauce. Quickly bring to a boil and cover for 20 minutes on low.
  • Once the liquid has reduced and the pasta is al dente, stir in the cream cheese and sprinkle the Jack cheese on top. Replace the lid until the cheese melts.
one pan green chilie chicken enchilada pasta 1
one pan green chilie chicken enchilada pasta 2


  • Store: Place cooled leftovers in an airtight container and keep refrigerated. Enjoy within 3-4 days.
  • Freeze: You could also free the pasta for up to 3 months. Thaw before reheating. Keep in mind that creamy sauces can break down in the freezing process and may not taste as good when reheated.
  • Reheat: Reheat leftovers in the microwave for 60-90 seconds, stirring once halfway through.


You can customize this recipe in a few different ways:

  • Add black beans and corn.
  • Top with sliced black olives and creamy avocados.
  • Use red enchilada sauce instead of green.
  • Add some heat with a little chili powder or a pinch of cayenne.
  • Swap jack cheese for cheddar cheese or use a mix of the two.
one pan green chilie chicken enchilada pasta 3

More One Pan Meals

A close up of pasta, chicken, and cheese

One Pan Green Chile Chicken Enchilada Pasta

Green Chile Chicken Enchilada Pasta is made all in one pan for easy clean up! Chicken, pasta and green chiles in a creamy, cheesy sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 1 pound chicken breasts
  • 2 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 4 ounces diced mild green chiles
  • 10 ounces green chile verde enchilada sauce
  • 1/2 cup Pace Picante sauce
  • 2 1/2 cups small uncooked pasta
  • 1 cup water
  • 4 ounces cream cheese
  • 1 cup shredded jack cheese
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  • In a 12″ pan or skillet, heat olive oil over medium heat.
  • Add onions and stir until soft – about 3 minutes.
  • Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.
  • Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.
  • Reduce heat to low, cover and simmer for 20 minutes.
  • Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.
  • Cover for at least five minutes to allow cheese to melt.
  • Garnish with green onions or olives if desired.


Don’t forget to use a pan that has a lid! I forget sometimes that not all of mine have lids so I try and read the recipes first to check if I need one or not.
Keyword chicken enchiladas, chicken pasta, enchilada pasta


Calories: 394kcalCarbohydrates: 28gProtein: 26gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 84mgSodium: 879mgPotassium: 456mgFiber: 3gSugar: 7gVitamin A: 841IUVitamin C: 6mgCalcium: 181mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Nicolee says:

    I made this today and it was so darn good! So easy too! I really wouldn’t change a thing but if I did I would add some crushed red pepper but that’s it. Thank you so much for this wonderful recipe and I know we’ll make it often.

  2. Mariah says:

    This was delicious!! The only thing I changed was that I seasoned my chicken with cumin and chili powder–yum! Definitely a new staple at our house 🙂

  3. Jennifer says:

    Does the cream cheese flavor come through very much?

    1. Kristin says:

      It’s not heavy on the cream cheese flavor, but it gives the dish a nice, creamy texture. It’s really good, I hope you’ll try it!

  4. Courtney says:

    Hello, this looks AMAZE BALLS!!! I found it on Pinterest and am compiling my meal plan/grocery list now so I know what to get from the store to attempt to make this dish. Question though, I am a super picker eater and don’t like tomatoes or the Pace Picante sauce rather. Would it make a huge difference in it’s taste if I left it out or will I not really taste/notice it that much if I do go ahead and use it? I don’t want to ruin a good thing by leaving anything out, but I know how I am as well, LOL.

    If you get back to me in time, thanks. If not, I’ll chance it. Thank you for taking the time to share the recipe, xx

    1. Kristin says:

      Hi! Sorry I’m just getting to this. You could use any kind of salsa if you have a favorite. I just personally prefer the Pace Picante because it’s not as chunky and has more liquid. You could leave the Pace out, but would have to make up the liquid by adding a bit more water/broth. I don’t have exact measurements unfortunately. Good luck, and let me know how it goes!

      1. Kim Anderson says:

        I thought the salsa mixed in nicely. You can’t really tell there are tomatoes since it all blends together. The salsa isn’t over powering.

    2. Kim says:

      I thought the salsa and tomatoes mixed in well with the dish. They were not too overpowering.

  5. Aubrey says:

    I went to the local farmers market, & picked up some handmade Jalapeno linguini to add to this dish. The kick from pasta took this dish to a creamy-spicy-nirvana-happy place! I also garnished with fresh diced tomato & cilantro. Thanks for the recipe! My husband & I loved it!!

  6. Valesha from Peachy Polish says:

    I made this last night. It’s so delicious that I really want to make it again tonight! Bravo. Amazing.

  7. bill fender says:

    You will make this many times. Easy prep, quick to table, delicious, fast cleanup. Many thanks.

  8. Jessi says:

    This was awesome! Thank you so much for the recipe 🙂

  9. Suzy says:

    Tried it over the weekend and family loved it! Great flavor! It’s a keeper!

  10. Tabitha says:

    I tried this recipe with my family this evening and it was a HUGE hit! Everyone loved it and even wanted seconds. Thank you for sharing such a simple yet satisfying recipe!