Description
Creamy Green Chile Chicken Enchilada Pasta made in one pot with tender chicken, mild green chiles, and a smooth cheesy sauce for an easy, satisfying dinner.
Ingredients
2 cups cooked chicken, shredded or diced
12 oz penne or rotini pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (4 oz) diced green chiles
2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chili powder
salt and black pepper to taste
fresh cilantro for garnish
Instructions
1. Heat olive oil over medium heat and cook the onion for about 3–4 minutes until soft, then add garlic and stir for 30 seconds until fragrant
2. Add the chicken and green chiles, stirring for 1–2 minutes so they warm through and release flavor into the pan
3. Pour in the chicken broth and bring to a light simmer, then add the uncooked pasta, making sure most of it is covered by liquid
4. Cover and cook over medium-low heat for 10–12 minutes, stirring every few minutes so the pasta cooks evenly and doesn’t stick
5. Check the pasta; it should be tender with most of the liquid absorbed. Add a splash of broth if it looks too dry before finishing
6. Reduce heat to low, then stir in the cream and let it warm gently without boiling
7. Add the cheeses gradually while stirring until melted and the sauce becomes smooth and creamy
8. Taste and adjust seasoning, then let it sit for 1–2 minutes before serving so the sauce thickens slightly
Notes
Keep enough liquid in the pot while cooking so the pasta softens evenly; if needed, add small amounts of broth during cooking
Always reduce the heat before adding cream and cheese to prevent the sauce from separating or turning grainy
Stir the pasta occasionally while cooking to avoid sticking and uneven texture
If the sauce becomes too thick, add a little milk or broth and mix gently until it loosens
When reheating, warm slowly with added liquid while stirring to bring back the creamy texture
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Fat: 32g
- Carbohydrates: 50g
- Protein: 35g
Keywords: Creamy Green Chile Chicken Enchilada Pasta