If you’re craving a dish that beautifully combines comforting pasta with rich, zesty flavors, then you will absolutely fall in love with this White Chicken Enchilada Pasta Recipe. It’s a creamy, cheesy, and slightly spicy casserole that brings together tender chicken, melted Monterey Jack cheese, and a sauce bursting with southwestern flair. Perfect for family dinners or meal prepping, this dish transforms simple pantry staples into a mouthwatering meal everyone will adore.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating this irresistible dish. Each component plays an important role, whether it’s the tender chicken lending protein and texture, or the green chiles adding a subtle kick and vibrant color to the sauce.
- 12-oz penne pasta: The perfect shape to hold onto that creamy sauce and mix well with the other ingredients.
- 2 cups chopped cooked chicken: Adds hearty flavor and satisfying protein to every bite.
- 1 (4-oz) can green chiles: Brings gentle heat and a lovely pop of color.
- 2 cups shredded Monterey Jack cheese: Melts beautifully, creating that luscious cheesy top and creamy texture inside.
- 3 Tbsp butter: The base for a silky roux that thickens the sauce.
- 3 Tbsp all-purpose flour: Works with butter to build a rich, creamy sauce consistency.
- ½ tsp onion powder: Adds subtle savory notes deepening the flavor.
- ½ tsp garlic powder: Infuses a warm, aromatic foundation to the sauce.
- 1 tsp southwestern seasoning or taco seasoning: Infuses the sauce with classic southwestern spices, bringing the enchilada vibe.
- 2 cups chicken broth: Keeps the sauce light yet flavorful.
- 1 cup sour cream: Adds creaminess and a touch of tang, balancing the spices perfectly.
How to Make White Chicken Enchilada Pasta Recipe
Step 1: Prepare Your Oven and Pasta
Preheat your oven to 350ºF and lightly grease a 9×13 baking dish with cooking spray. Then, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside—this will be the comforting base for your enchilada-inspired sauce and chicken.
Step 2: Create the Creamy Enchilada Sauce
In a small saucepan over medium heat, melt the butter gently. Whisk in the flour and cook it for about a minute to form a roux—this helps give your sauce that perfectly thick and velvety texture. Gradually add the chicken broth while whisking continuously to avoid lumps. Then, stir in the garlic powder, onion powder, and southwestern seasoning for that signature flavorful punch. Let the sauce thicken, remove it from heat, and finish by mixing in the sour cream and green chiles to create an irresistibly creamy and slightly spicy sauce.
Step 3: Combine and Assemble
In a large bowl, toss the cooked pasta, sauce, chopped chicken, and half of the shredded Monterey Jack cheese together until everything is evenly coated and mingling beautifully. Pour this mixture into the prepared baking dish, then sprinkle the remaining Monterey Jack cheese over the top to ensure a golden, bubbly, cheesy crust.
Step 4: Bake to Perfection
Slide your casserole into the oven and bake it for 25-30 minutes until it’s bubbling hot and the cheese on top has melted into a gorgeous, golden blanket. The aroma filling your kitchen will have you counting down the minutes!
How to Serve White Chicken Enchilada Pasta Recipe
Garnishes
For an extra layer of flavor and color, sprinkle fresh chopped cilantro or green onions on top just before serving. A dollop of sour cream or a squeeze of fresh lime juice can brighten up each bite and add a lovely contrast to the creamy sauce.
Side Dishes
This dish pairs wonderfully with a light, crisp salad featuring fresh veggies and a tangy vinaigrette to balance the richness of the pasta. You might also enjoy it alongside warm corn tortillas or sautéed Mexican-style street corn for an extra celebration of flavors.
Creative Ways to Present
If you’re serving guests or looking to impress the family, present the White Chicken Enchilada Pasta Recipe in small individual ramekins or cast iron skillets. Top each serving with colorful diced red pepper or avocado slices for visual appeal. Using contrasting textures like crunchy tortilla strips on top can take this dish to the next level.
Make Ahead and Storage
Storing Leftovers
This White Chicken Enchilada Pasta Recipe keeps wonderfully in the fridge for up to four days when stored in an airtight container. It’s perfect for pack-and-go lunches or a quick dinner fix after a busy day.
Freezing
Feel free to freeze portions of this pasta either before or after baking. Make sure to use a freezer-safe container or heavy-duty freezer bags. It will maintain its creamy texture and flavor for up to two months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the microwave or in the oven at 350ºF until warmed through. Adding a splash of chicken broth or water before reheating helps maintain that silky sauce consistency. Cover loosely to prevent drying out.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully and saves you time, plus it adds a bit more depth of flavor because it’s already seasoned and cooked.
Is there a way to make this dish spicier?
Yes, you can easily amp up the heat by adding diced jalapeños, extra green chiles, or a pinch of cayenne pepper in the sauce. Just adjust to your taste!
Can I substitute the chicken with a vegetarian option?
Definitely. You can swap cooked chicken for sautéed mushrooms, black beans, or a plant-based chicken substitute for an equally satisfying, meat-free version.
What cheese can I use if I don’t have Monterey Jack?
Colby or mild cheddar cheese are great alternatives, offering a similar melting quality and flavor that complements the dish beautifully.
Is this recipe suitable for meal prepping?
Yes! This White Chicken Enchilada Pasta Recipe is fantastic for meal prep as it reheats very well and stays delicious throughout the week.
Final Thoughts
Making this White Chicken Enchilada Pasta Recipe is like giving your tastebuds a warm, flavorful hug. It’s comforting, easy to make, and packed with the perfect blend of cheesy, creamy, and spicy notes. If you’re searching for a new weeknight favorite or a crowd-pleaser that feels like a special treat, this recipe should absolutely be on your list. Trust me, once you try it, you’ll wonder how you ever lived without it!
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White Chicken Enchilada Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Description
A creamy and flavorful White Chicken Enchilada Pasta baked to perfection with tender chicken, spicy green chiles, and melted Monterey Jack cheese. This comforting dish combines the essence of enchiladas with the heartiness of pasta, ideal for a family dinner that’s ready in 40 minutes.
Ingredients
Pasta and Protein
- 12 oz penne pasta
- 2 cups chopped cooked chicken
Cheese
- 2 cups shredded Monterey Jack cheese, divided
Sauce
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp southwestern seasoning or taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz) can green chiles
Other
- Cooking spray (for greasing pan)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to create a roux. Gradually whisk in the chicken broth, then add garlic powder, onion powder, and southwestern seasoning. Continue whisking until the sauce thickens. Remove from heat, then stir in the sour cream and green chiles until well combined.
- Combine Ingredients: In a large bowl, toss together the cooked pasta, chicken, sauce, and half of the shredded Monterey Jack cheese until everything is evenly coated.
- Assemble and Bake: Pour the pasta mixture into the prepared baking pan and spread evenly. Sprinkle the remaining cheese on top. Bake in the preheated oven for 25-30 minutes until the dish is bubbly and the cheese is melted and slightly golden.
Notes
- You can substitute rotisserie chicken to save time and add extra flavor.
- For a spicier kick, use hot green chiles instead of mild.
- Sour cream adds creaminess; for a lighter version, consider using Greek yogurt.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
