If you’re looking for a comforting yet exciting dinner option, then look no further than this White Chicken Enchilada Pasta. This dish combines the creamy, zesty flavors of traditional enchiladas with the delightful texture of penne pasta, making it a crowd-pleaser for family dinners or cozy nights in. It’s easy to prepare, and the best part? It’s packed with flavor, and you can have it on the table in under an hour. So grab your apron and let’s dive into this delicious recipe!

Why It Deserves a Spot

White Chicken Enchilada Pasta deserves a place in your weekly meal rotation for several reasons. First and foremost, it’s a one-pot wonder that minimizes cleanup while maximizing flavor. The combination of tender chicken, creamy sauce, and melted cheese makes this dish irresistibly comforting. Plus, the use of green chiles adds just the right amount of heat without overwhelming the palate. It’s versatile enough to adapt to your taste preferences, allowing you to add veggies or swap out ingredients as needed. Trust me, once you try this dish, it will quickly become a family favorite!

Ingredients at a Glance

To whip up this delightful White Chicken Enchilada Pasta, you’ll need the following ingredients:

12 oz penne pasta
2 cups chopped cooked chicken
1 (4-oz) can green chiles
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp all-purpose flour
1 tsp onion powder
1 tsp garlic powder
1 tsp southwestern seasoning or taco seasoning
2 cups chicken broth
1 cup sour cream

Essential Tools for Success

Before you start cooking, make sure you have these essential tools on hand:

Large pot: For boiling the pasta and mixing everything together.
Whisk: To help create a smooth sauce without lumps.
Wooden spoon: For stirring the pasta and sauce together.
Baking dish: If you choose to bake the dish for a crispy top.

Make White Chicken Enchilada Pasta: A Simple Method

Creating your White Chicken Enchilada Pasta is a straightforward process. Follow these steps for a delicious outcome:

Step 1: Cook the Pasta

Begin by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Prepare the Sauce

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes, stirring constantly, until the mixture is bubbly and slightly golden.

Step 3: Add Seasonings

Stir in the onion powder, garlic powder, and southwestern seasoning. Mix well to incorporate the flavors.

Step 4: Add Chicken Broth

Slowly pour in the chicken broth while whisking continuously. This will help prevent lumps from forming. Bring the mixture to a simmer, allowing it to thicken for about 3-5 minutes.

Step 5: Incorporate Cheese and Sour Cream

Reduce the heat to low and stir in the sour cream and 1.5 cups of the shredded Monterey Jack cheese until smooth and creamy.

Step 6: Combine Pasta and Chicken

Fold in the cooked penne pasta, chopped chicken, and green chiles into the sauce. Mix until everything is well coated.

Step 7: Bake (Optional)

If you prefer a baked version, transfer the pasta mixture to a greased baking dish. Top with the remaining cheese and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is bubbly and slightly golden.

What to Use Instead

If you’re in need of substitutions, consider the following options:

Pasta: Any short pasta, such as fusilli or rotini, can be used.
Chicken: Shredded rotisserie chicken is a great time-saver.
Green chiles: Diced jalapeños or bell peppers can be a milder alternative.
Sour cream: Greek yogurt can be used for a healthier option.

Common Errors (and Fixes)

Even the best of us can make mistakes in the kitchen. Here are some common errors and how to avoid them:

Overcooking the pasta: Always cook pasta al dente, as it will continue to cook in the sauce.
Lumpy sauce: Whisk vigorously while adding the chicken broth to prevent lumps from forming.
Dry pasta: If the pasta seems dry after mixing, add a splash of chicken broth or water to loosen it up.
Burnt cheese: If baking, keep an eye on the cheese to avoid burning. Cover with foil if necessary.

Meal Prep & Storage Notes

Planning ahead? This dish is perfect for meal prep! Here are some tips:

Make ahead: Prepare the sauce and pasta a day in advance, then combine and bake when ready to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stove, adding a splash of broth if needed to restore creaminess.

Your Top Questions

Can I use a different type of cheese?

Absolutely! Feel free to experiment with your favorite cheeses like cheddar, pepper jack, or even a blend for extra flavor.

Is this dish spicy?

The recipe includes green chiles, which provide a mild heat. If you prefer a spicier version, you can add more chiles or some diced jalapeños.

Can I make this vegetarian?

Yes! Simply omit the chicken and add your favorite vegetables, such as bell peppers, corn, or black beans, for a hearty vegetarian option.

How can I make this gluten-free?

Substitute the penne pasta with gluten-free pasta and use a gluten-free flour blend for the roux. Ensure all other ingredients are gluten-free as well.

Try These Next

Once you’ve enjoyed your White Chicken Enchilada Pasta, consider trying these delicious recipes:

Serve & Enjoy

Now that your White Chicken Enchilada Pasta is ready, it’s time to serve! Dish it up in bowls and garnish with extra cheese, fresh cilantro, or a squeeze of lime for an added burst of flavor. This dish is perfect on its own or paired with a simple side salad or some warm tortilla chips. Enjoy every creamy, cheesy bite!

Creating your own White Chicken Enchilada Pasta is not only easy but incredibly satisfying. The fusion of flavors and textures will have you reaching for seconds in no time. So why not gather your loved ones around the table and share this delicious meal? Happy cooking!