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.
This one pan Green Chile Chicken Enchilada Pasta is based an enchilada casserole that my family loves, only instead of tortillas, it’s made with Rotini pasta. It’s rich and creamy, with just enough spicy to make it interesting!
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.
Start by sauteing the onions then adding diced chicken breasts and garlic. When you dice up the chicken, be sure to cut it into large chunks. Smaller pieces tend to cook too fast and dry out quickly. The chicken doesn’t need to be cooked through at this point because it will continue cooking in the sauce.
Next add the rest of the ingredients, except the cheeses. Stir it all up and bring it to a boil. Cover that baby up and simmer over low heat for about 20 minutes.
Once that twenty minutes is up, lift the lid and see that the sauce has reduced down and the pasta is tender. Stir in the cream cheese, then sprinkle with Monterey Jack cheese. Cover it back up so the cheeses can melt and create a fantastically spicy, creamy sauce.
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.
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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.