Like many busy families, we are always in search of a quick and easy weeknight dinner. This creamy chicken pasta is a one pot meal, inspired by my Sour Cream Chicken Enchiladas. I hope you enjoy it as much as we do!
Creamy White Chicken Enchilada Pasta
This chicken pasta is creamy, cheesy, and a bit of spicy white chicken enchilada flavor.
Equipment
- 1 large Dutch oven
Ingredients
- 1 medium onion diced
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tps cumin
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- 7 oz diced green chilis
- 10 oz can fire-roasted rotel
- 1/4 cup all-purpose flour
- 1 qt chicken broth
- 2 cups milk
- 1 box pasta (shape of choice) cooked to package directions
- 3 cups cooked chicken diced into cubes
- 1 cup sour cream
- 3 cups shredded Monterey Jack cheese
- 2 cups shredded taco cheese
Instructions
- In a large Dutch oven, simmer the onions in olive oil over medium heat until translucent and soft.
- Add in the garlic and sauté for one minute, or until lightly golden.
- Add the cumin, oregano, and paprika along with the flour and stir to combine. Stir gently for another minute.
- Slowly add the milk and stir to combine until smooth.
- Stir in the Rotel & green chilis.
- Pour in the chicken broth, stir, and bring to a boil.
- Add the pasta, stir, and cook to package direction time.
- Once pasta is al dente, stir in the chicken and sour cream to combine evenly.
- Add in the cheese and stir until melty.
- Salt and pepper to taste, and enjoy.
