White chicken enchilada pasta brings together shredded cooked chicken, green chiles, cheddar, and a tangy sour cream coating. It has the flavors of a creamy Tex-Mex dinner with pasta instead of rolled tortillas.
The sauce lightly coats the noodles rather than forming a large pool in the skillet. A little reserved pasta water helps the sour cream and cheese spread evenly, so save some before draining.
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Why This Recipe Works
Softened onion and cumin give the filling a savory base, while green chiles add flavor without requiring a separate enchilada sauce. Starchy pasta water loosens the dairy ingredients and helps them cling to the noodles. Finishing away from direct heat keeps the sour cream smoother.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 oz pasta, dry
- 1 can green chiles
- 1 cup cheddar, shredded
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
As Needed
- cooking oil, as needed to coat the skillet
- water, for boiling the pasta; reserve 1 cup cooking water
How to Make White Chicken Enchilada Pasta
1. Boil the pasta. Cook the dry pasta in boiling water according to its package, usually 8–12 minutes for short shapes. Stop at al dente so the noodles can handle being tossed in the skillet. Before draining, scoop out a cup of the cooking water; the starch in it helps make a cohesive coating.
2. Soften the onion. Coat a wide skillet with cooking oil and use medium heat for the diced onion. Give it about 5–7 minutes to become soft and translucent, stirring so the edges do not scorch. Add garlic for the final 30 seconds rather than cooking it for the entire onion stage.
3. Warm the filling. Stir in the cooked chicken, chiles, cumin, salt, and pepper with a small splash of pasta water. Maintain medium-low heat until the mixture reaches 165°F, checking the chicken as well as the surrounding sauce. The liquid should keep the shredded meat moist, not leave it swimming.
4. Fold in the dairy. Remove the pan from the heat. Stir a little warm pasta water into the sour cream to make it easier to distribute, then toss it with the pasta and filling. Add all the cheddar and let the residual warmth melt it; use more pasta water only if the coating feels too thick.
How to Serve
Divide among four bowls and serve while the cheese is soft. A cabbage slaw or green salad adds crunch alongside the creamy pasta. Mild canned chiles make a gentler version; hotter varieties are useful when you want more heat without changing the sauce.
Storage and Reheating
Refrigerate leftovers promptly in shallow covered containers at 40°F or below and use within 3 days, counting from the oldest cooked ingredient. Reheat the portion you need to 165°F. Add a little water while warming if the sauce has thickened in the refrigerator. See federal cold-storage guidance for details.
Tips and Variations
- Use short pasta shapes that hold small bits of shredded chicken.
- Keep the sour cream off a boiling burner to reduce the chance of splitting.
- Shred the cooked chicken into bite-size strands rather than long pieces.
- Taste the canned chiles before choosing mild or hot for your diners.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, remove the skin and bones before measuring two cups. Count storage time from when the chicken was originally cooked.
Is this the same as white enchilada sauce?
The coating here uses sour cream, cheese, and pasta water. It is tangier and lighter in volume than a flour-thickened white enchilada sauce.
Can I use Greek yogurt?
Plain full-fat Greek yogurt is an option, but it changes the flavor. Add it off the heat because it can separate when boiled.
Can I bake it after mixing?
A long bake can dry the pasta and split the sour cream. The stovetop method is the better choice for the texture described here.
Can I make it gluten-free?
Use gluten-free pasta and check the chicken and canned chiles for added ingredients. Follow the pasta package timing and handle the noodles gently.
More Recipe Ideas
- Buffalo Chicken Enchiladas
- Chicken Enchiladas with Avocado Cream Sauce
- Mexican Street Corn Salad
- Green Enchilada Recipe
White Chicken Enchilada Pasta
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 8 oz pasta dry
- 1 can green chiles
- 1 cup cheddar shredded
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1 medium onion diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
As Needed
- cooking oil as needed to coat the skillet
- water for boiling the pasta; reserve 1 cup cooking water
Instructions
Prepare the Pasta and Filling
- Boil the 8 ounces pasta according to package directions until al dente, about 8–12 minutes. Reserve 1 cup cooking water, then drain.
- Heat enough cooking oil to coat a large skillet over medium heat. Cook the onion for 5–7 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
- Add the cooked chicken, green chiles, cumin, salt, pepper, and 1/4 cup reserved pasta water. Cook over medium-low heat for 3–5 minutes, stirring, until the mixture reaches 165°F.
Finish the Pasta
- Remove from heat and mix the sour cream with 2 tablespoons reserved pasta water. Toss into the skillet with the pasta and all the cheddar until coated and the cheese melts, adding more reserved water as needed.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.
