If you’re craving a dish that brings together the bold flavors of enchiladas and the comforting heartiness of pasta, then the Creamy Chicken Enchilada Pasta Skillet is your new go-to meal. This one-pan wonder combines tender chicken, zesty tomatoes with green chilies, black beans, corn, and a luscious creamy sauce—all tossed with perfectly cooked penne pasta. It’s an effortless dinner that bursts with flavor, perfect for busy weeknights or casual weekend dinners. Ready in under 40 minutes, this dish is as satisfying as it is simple, and it’s sure to become a family favorite!
Reasons to Love Creamy Chicken Enchilada Pasta Skillet
- Quick and Easy: From start to finish, this skillet meal takes about 30-40 minutes—ideal for busy evenings.
- One-Pan Wonder: Minimal cleanup! Cook your chicken, sauce, and pasta all in the same skillet.
- Flavor-Packed: With chili powder, cumin, paprika, and diced tomatoes with green chilies, every bite is bursting with southwestern flair.
- Comfort Food Meets Tex-Mex: Creamy cheese, tender chicken, and hearty beans combine classic comfort with a spicy twist.
- Customizable: Easily swap ingredients or add veggies to suit your tastes or pantry staples.
- Family Friendly: Mild enough for kids but flavorful enough for adults, pleasing a crowd is effortless.
What to Buy
- 12 oz penne pasta: The perfect shape to hold the creamy sauce and mix well with the other ingredients.
- 2 tablespoons olive oil: For sautéing the chicken and aromatics.
- 1 pound boneless, skinless chicken breasts, diced: Tender, lean protein that cooks quickly.
- 1 cup diced onion: Adds a sweet and savory base flavor.
- 2 cloves garlic, minced: For that signature aromatic punch.
- 1 can (10 oz) diced tomatoes with green chilies, drained: Adds a spicy, tangy kick.
- 1 cup corn kernels (canned or frozen): Sweet bursts of flavor and texture.
- 1 tablespoon chili powder: The key spice for that enchilada flavor.
- 1 teaspoon cumin: Adds warmth and earthiness.
- 1/2 teaspoon paprika: For subtle smoky depth.
- 1/4 teaspoon salt: Enhances all the flavors.
- 1/4 teaspoon black pepper: Just enough spice to balance.
- 1 can (15 oz) black beans, rinsed and drained: Adds protein and texture.
- 1 1/2 cups chicken broth: To cook the pasta and build a flavorful sauce.
- 1 cup cream cheese, softened: Creates the rich, creamy texture.
- 1 cup shredded cheddar cheese: Melts perfectly for a cheesy finish.
- 1/4 cup chopped fresh cilantro (optional): Adds fresh, bright notes to the dish.
Equipment Breakdown
- Large skillet or sauté pan: A good-quality nonstick or stainless steel pan with sides to hold all ingredients and sauce.
- Wooden spoon or silicone spatula: For stirring and scraping the pan without damaging the surface.
- Chef’s knife: To dice chicken and chop onions and garlic.
- Cutting board: For safe and easy prep.
- Measuring cups and spoons: To ensure accurate seasoning and ingredient ratios.
- Colander: For draining pasta and rinsing beans.
Creamy Chicken Enchilada Pasta Skillet: How It’s Done
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside while you prepare the skillet.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and season lightly with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden on the edges. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 4: Build the Sauce Base
Add the drained diced tomatoes with green chilies, corn kernels, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.
Step 5: Add Black Beans and Broth
Mix in the rinsed and drained black beans, then pour in the chicken broth. Bring the mixture to a low boil.
Step 6: Incorporate Cream Cheese
Reduce the heat to medium-low and stir in the softened cream cheese until completely melted and smooth, creating a creamy sauce.
Step 7: Combine Chicken and Pasta
Return the cooked chicken to the skillet. Add the cooked penne pasta and toss everything together, making sure the pasta is evenly coated with the creamy enchilada sauce.
Step 8: Add Cheddar Cheese and Fresh Cilantro
Sprinkle the shredded cheddar cheese over the pasta and cover the skillet for 2-3 minutes, allowing the cheese to melt beautifully. Finish with a sprinkle of chopped fresh cilantro if desired.
Step 9: Serve Hot and Enjoy!
Dish out generous portions and enjoy the creamy, cheesy, and flavorful goodness of this skillet meal!
Warm & Cool Weather Spins
- Warm Weather: Add diced avocado and a squeeze of fresh lime juice on top for a refreshing finish.
- Warm Weather: Serve with a side of crisp green salad or grilled vegetables to lighten the meal.
- Cool Weather: Stir in a handful of chopped spinach or kale for added nutrients and warmth.
- Cool Weather: Add a pinch of cayenne pepper or hot sauce for extra heat and cozy spice.
Behind the Recipe
This Creamy Chicken Enchilada Pasta Skillet is inspired by the classic southwestern enchilada flavors we all love, but with an easy pasta twist that comes together in a single skillet. The combination of cream cheese and cheddar creates a luscious sauce that clings to every bite of penne, while the black beans and corn add texture and heartiness. It’s a fusion of comfort food and Tex-Mex, designed to deliver bold, satisfying flavor with minimal fuss. Whether you’re feeding a family or meal prepping for the week, this recipe hits all the right notes.
Best Ways to Store
- Cool leftovers completely before transferring to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, warm gently in a skillet over low heat or microwave, adding a splash of chicken broth to loosen the sauce if needed.
- This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ask the Chef
Can I use a different type of pasta?
Absolutely! While penne works great to hold the sauce, you can substitute with rotini, rigatoni, or even farfalle. Just be sure to adjust cooking times as needed based on the pasta type.
Can I make this vegetarian?
Yes! Simply omit the chicken and add extra beans, diced bell peppers, or even sautéed mushrooms to keep the dish hearty and flavorful.
Is it possible to make this spicier?
Definitely. Increase the amount of diced green chilies or add a pinch of cayenne pepper or chipotle powder. Serve with sliced jalapeños for an extra kick.
What’s the best way to soften cream cheese quickly?
To soften cream cheese quickly, place it in a microwave-safe bowl and microwave on low power for 15-20 seconds, then stir. Alternatively, leave it out at room temperature for about 30 minutes before using.
Let’s Eat
This Creamy Chicken Enchilada Pasta Skillet is everything you want in a dinner: easy, flavorful, and crowd-pleasing. From the tender chicken and hearty beans to the creamy, cheesy sauce that ties it all together, every bite feels like a warm hug. Whether you’re cooking for your family, meal prepping for the week, or feeding friends, this skillet dish is sure to satisfy those comfort food cravings without a lot of hassle. Grab your skillet, gather your ingredients, and get ready for a dinner that’s packed with flavor and ready in a flash. Happy cooking!
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Creamy Chicken Enchilada Pasta Skillet
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside while you prepare the skillet.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and season lightly with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden on the edges. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the drained diced tomatoes with green chilies, corn kernels, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.
- Mix in the rinsed and drained black beans, then pour in the chicken broth. Bring the mixture to a low boil.
- Reduce the heat to medium-low and stir in the softened cream cheese until completely melted and smooth, creating a creamy sauce.
- Return the cooked chicken to the skillet. Add the cooked penne pasta and toss everything together, making sure the pasta is evenly coated with the creamy enchilada sauce.
- Sprinkle the shredded cheddar cheese over the pasta and cover the skillet for 2-3 minutes, allowing the cheese to melt beautifully. Finish with a sprinkle of chopped fresh cilantro if desired.
- Dish out generous portions and enjoy the creamy, cheesy, and flavorful goodness of this skillet meal!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently with a splash of chicken broth to loosen the sauce if needed.
- Freeze for up to 2 months; thaw overnight before reheating.
