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Easy White Chicken Enchilada Pasta photo

White Chicken Enchilada Pasta

This White Chicken Enchilada Pasta is a creamy, comforting blend of flavors that’s easy to whip up for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 oz penne pasta the perfect shape for holding onto the creamy sauce
For the Sauce:
  • 2 cups chopped cooked chicken shredded rotisserie chicken works wonderfully here
  • 1 can green chiles 4-oz can, adds a mild heat
  • 2 cups shredded Monterey Jack cheese for cheesy goodness
  • 3 Tbsp butter for creating a luscious sauce base
  • 3 Tbsp all-purpose flour to thicken the sauce
  • 1 tsp onion powder for subtle onion flavor
  • 1 tsp garlic powder for flavor
  • 1 tsp southwestern seasoning to elevate flavor
  • 2 cups chicken broth adds depth and richness
  • 1 cup sour cream for a creamy finish

Equipment

  • Large pot
  • Large skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Colander

Method
 

Cooking Instructions:
  1. In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour until smooth, cooking for about 1 minute to create a roux.
  3. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the onion powder, garlic powder, and southwestern seasoning. Bring to a simmer and let thicken for about 3-4 minutes.
  4. Reduce heat to low and add the shredded Monterey Jack cheese to the sauce, stirring until fully melted and creamy.
  5. Stir in the chopped cooked chicken, green chiles, and sour cream into the sauce. Mix well to combine.
  6. Add the cooked penne pasta to the skillet, tossing until well coated in the sauce. Heat through for another 2-3 minutes.
  7. Serve warm, garnished with additional cheese or cilantro if desired.

Notes

  • For a vegetarian option, replace chicken with black beans or roasted vegetables.
  • Add chopped jalapeños for extra heat.
  • Store leftovers in an airtight container for up to 3-4 days.