Chicken Enchilada Pasta Is a Must-Try Recipe
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If you love chicken enchiladas and rich pasta dishes so much that you can’t possibly decide between the two, you’re going to want to check out this recipe. Chicken enchilada pasta is exactly what it sounds like. It comes together like any ordinary pasta sauce, but it uses cans of pre-made enchilada sauce in the place of plain puréed tomatoes or marinara sauce, and the result is a wildly rich, extraordinarily cheesy pasta that has the spicy flavor profile of a big dish full of chicken enchiladas.
To start, make the sauce in a large skillet by cooking diced onions in olive oil until they’re translucent, then add minced garlic and diced red bell peppers and cook for a few minutes more. Then fill the skillet with diced green chiles, green and red enchilada sauce, and shredded chicken. Season the sauce with cumin, chili powder, and salt, and let it simmer for a minute or two. That’s really all it takes.
Once the sauce is ready, fill the pan with cooked penne pasta and stir it all together. Stir in two cups of shredded cheese to make everything wonderfully cheesy, and mix in sour cream just before serving. It’ll be rich, cheesy, and as creamy as a person could possibly want. Serve it as is, or topped with things like sliced avocado, chopped green onions, sliced olives, or a big dollop of more sour cream.
Get the recipe: Chicken Enchilada Pasta by The Recipe Critic
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