Ingredients
Scale
- 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 cup red enchilada sauce (store-bought or homemade)
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half (for a lighter option)
- 8 ounces uncooked penne or rigatoni pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or green onions, chopped (for garnish)
If you want to switch things up, you can substitute the chicken with cooked shredded rotisserie chicken or even swap the pasta for gluten-free varieties. For a dairy-free twist, coconut milk works beautifully in place of cream, and vegan cheese can be used to keep the dish plant-based. The key is balancing creaminess with that vibrant enchilada flavor.
Instructions
- Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken pieces, seasoning with salt, pepper, cumin, and chili powder. Cook, stirring occasionally, until the chicken is browned and almost cooked through, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant, about 3 minutes. This step is where those familiar kitchen aromas start to make you feel right at home—something I always look forward to after a hectic day.
- Pour in the enchilada sauce, chicken broth, and heavy cream. Stir to combine everything well, scraping up any browned bits from the bottom of the pan. These bits add so much depth and character to the sauce!
- Bring the mixture to a gentle boil, then stir in the uncooked pasta. Reduce the heat to medium-low, cover the pan, and let everything simmer for about 12-15 minutes, stirring occasionally. The pasta will cook right in the sauce, soaking up all those rich flavors. If the sauce thickens too much before the pasta is tender, add a splash more broth or water.
- Once the pasta is cooked through and the sauce is creamy, sprinkle both cheeses evenly over the top. Cover the pan again and let it sit off heat for a few minutes to allow the cheese to melt into gooey perfection. In my experience, this resting step makes all the difference—it’s like the final hug your dish needs before serving.
- Garnish with fresh cilantro or chopped green onions for a bright, fresh contrast and serve immediately. Watching my kids’ faces light up at this moment is always a highlight of my day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International