Pin it My neighbor knocked on my door one Thursday evening holding a casserole dish and asking if I had any pasta. She'd run out mid-recipe, and I ended up in her kitchen watching her toss enchilada sauce into a pot of penne like it was the most natural thing in the world. That improvised dinner turned into this recipe, a dish that somehow makes weeknight cooking feel less like a chore and more like a small adventure. The smell alone — smoky paprika, garlic, melted cheese — had my kids asking what was for dinner before I even plated it. It's been on rotation ever since, and I've never looked back.
I made this for a potluck once, doubling the recipe and wondering if it would travel well. It did more than travel — the dish came back scraped clean, and three people texted me the next day asking for the recipe. One friend said her kids, who usually pick at anything with vegetables, devoured it without a single complaint. That's when I realized this wasn't just a convenient dinner, it was the kind of meal that quietly wins people over without trying too hard.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is my go-to shortcut here, but leftover grilled or baked chicken works beautifully and saves you from cooking extra protein.
- Penne or rotini pasta: The ridges and hollows in these shapes catch the sauce perfectly, making every bite satisfying instead of slippery.
- Black beans: They add heartiness and a slight earthiness that balances the tang of the enchilada sauce, plus they hold up well without turning mushy.
- Bell pepper: I usually grab red for a touch of sweetness, but green works if you want a sharper, more traditional Tex-Mex bite.
- Onion and garlic: These form the aromatic base that makes your kitchen smell like something special is happening.
- Diced tomatoes: Draining them keeps the dish from getting watery, and they add little bursts of acidity that brighten each forkful.
- Frozen corn: Optional, but it brings a hint of sweetness and a pop of color that makes the dish feel more complete.
- Red enchilada sauce: This is the soul of the recipe, so pick a brand you enjoy or make your own if you have time.
- Cheddar and Monterey Jack cheese: The combination melts into a creamy, stretchy topping that ties everything together with richness.
- Sour cream: It softens the spice and adds a tangy creaminess that keeps the sauce from feeling too heavy.
- Cumin, smoked paprika, chili powder: These spices build layers of warmth and smokiness without overwhelming the dish.
- Olive oil: Just enough to get the vegetables tender and fragrant without adding grease.
- Fresh cilantro, green onions, avocado: Garnishes that add freshness and a little visual charm, though the dish stands strong without them.
Instructions
- Boil the pasta:
- Cook your penne or rotini in a big pot of well-salted water until it still has a slight bite, then drain it and set it aside. The pasta will continue softening when you toss it with the sauce, so stopping just shy of fully tender is key.
- Sauté the aromatics:
- Heat olive oil in a large, deep skillet over medium heat and add the diced onion and bell pepper, letting them cook until they soften and start to smell sweet. Toss in the minced garlic and stir for about a minute until it's fragrant but not browned.
- Build the base:
- Add the shredded chicken, black beans, diced tomatoes, corn if you're using it, and all your spices — cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together and let it cook for a few minutes until warmed through and the spices bloom.
- Add the enchilada sauce:
- Pour in the enchilada sauce and bring the mixture to a gentle simmer, stirring occasionally. This is when the kitchen starts smelling irresistible.
- Combine with pasta:
- Tip the drained pasta into the skillet and toss everything together until each piece is coated in that rich, spiced sauce. Lower the heat and stir in the sour cream along with half of your shredded cheeses, mixing until the sauce turns creamy and clings to the pasta.
- Melt the cheese:
- Sprinkle the remaining cheddar and Monterey Jack evenly over the top, then cover the skillet and let it sit off the heat for a few minutes. The residual warmth will melt the cheese into a gooey, bubbly layer.
- Garnish and serve:
- Spoon the pasta into bowls and top with fresh cilantro, sliced green onions, or diced avocado if you like. Serve it hot while the cheese is still stretchy and the flavors are at their brightest.
Pin it One rainy Saturday, my youngest asked if we could have "the cheesy pasta with the red sauce" again, and I realized she'd stopped calling it by its actual name. It had just become part of our family vocabulary, something we turned to when we wanted comfort without fuss. We ate it straight from the skillet that night, bowls balanced on laps, and nobody minded the informality. Sometimes the best meals are the ones that don't require much ceremony.
Choosing Your Chicken
Rotisserie chicken is my weeknight hero because it's already seasoned and tender, but if you have leftover grilled or baked chicken, shred it and toss it in. I've even used chicken thighs when I had them on hand, and the extra richness was welcome. If you're cooking chicken specifically for this, poaching it in salted water with a bay leaf keeps it moist and easy to shred. Just avoid overcooked, dry chicken — it won't absorb the sauce well and can make the dish feel less cohesive.
Adjusting the Heat
This recipe sits comfortably at a mild to medium spice level, but you can nudge it in either direction depending on your household. If you want more kick, add diced jalapeños with the bell pepper or stir in a pinch of cayenne. For a milder version, skip the chili powder entirely and lean on the smoked paprika for warmth without heat. I've learned to keep a bottle of hot sauce on the table so everyone can customize their own bowl without me having to make two versions.
Making It Your Own
This dish is forgiving and adaptable, which is part of why it's stuck around in my kitchen. Swap the black beans for pinto or kidney beans if that's what you have, or skip the corn and add diced zucchini for extra vegetables. I've made a vegetarian version by doubling the beans and adding sautéed mushrooms, and it was just as satisfying. You can also experiment with different cheeses — pepper jack adds a spicy bite, while a little cream cheese stirred in makes the sauce even richer.
- Try using green enchilada sauce for a tangier, lighter flavor profile.
- Add a handful of spinach at the end for extra greens without changing the taste much.
- Top with crushed tortilla chips for a crunchy contrast to the creamy pasta.
Pin it This is the kind of recipe that makes you look more accomplished than the effort required, and I mean that in the best way. It's warm, satisfying, and just different enough to feel special without being intimidating.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is an excellent substitute that saves preparation time. Simply shred the meat and measure out 2 cups, which typically comes from half a rotisserie chicken. This swap maintains the same texture and flavor while reducing your active cooking time.
- → How do I make this dish vegetarian?
Omit the chicken and double the amount of black beans to 2 cans. The beans provide adequate protein and heartiness while maintaining the creamy, satisfying texture. All other ingredients remain the same, creating a delicious plant-based version.
- → Can I adjust the spice level?
Absolutely. For more heat, add diced jalapeños or increase the chili powder. For milder flavors, reduce the paprika and chili powder amounts. Taste as you go and adjust seasonings to your preference before adding the final cheese layer.
- → What's the best pasta shape for this dish?
Penne and rotini work best because their ridges and tubular shapes hold the enchilada sauce and cheese effectively. You can also use rigatoni or any medium-sized pasta. Avoid thin pasta like spaghetti, which becomes too soft when mixed with the creamy sauce.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, adding a splash of milk or broth to restore creaminess. Alternatively, reheat in the oven at 350°F covered with foil for 15-20 minutes until warmed through.
- → Is this dish freezer-friendly?
Yes, this dish freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven, adding extra sauce or broth as needed.