Chicken and Green Chili Pasta

ByAlexis

On my way to 100 recipes in 100 days. Here is recipe 95: Chicken and Green Chili Pasta

You all have seen the White Chicken Enchiladas.  They are smothered in a green chili sour cream sauce.  Oh momma homma!!

One of my lovely readers wrote me to tell me how she turned this into a pasta dish.  SO EASY!!  Much faster to assemble than rolling the enchiladas and baking.  This was great.  And if I tell my girls we are having noodles for dinner, I am the world’s best mom.

chicken and green chili pasta

Chicken and Green Chili Pasta

1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

2 cups shredded Monteray Jack Cheese

3 tablespoon butter

3 tablespoon flour

2 cups chicken broth

1 cup sour cream

4 oz diced green chilies

1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9x13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

Enjoy!

*Season to your hearts desire.  This is a mellow recipe with lots of room to flavor it how you like*

It's for good reason that this recipe is Still All Over Pinterest, millions are making these enchiladas.

Liked the Chicken and Green Chili Pasta? Try my White Chicken Enchiladas

17 Comments

  1. Can't wait to make this!! Do you boil the chicken with the cumin and onion or add them to the chicken after shredding?

  2. I made this vegetarian by subbing most of a package of Beyond Meat Grilled Chicken style Strips plus a couple of Quorn Naked Cutlets, because that was what I had on hand. Came out good. BF ate two servings.

  4. Please explain the chicken "cooked and shredded with cumin and onion". How much onion? How much cumin? Is the onion sautéed or raw?

  5. Found this recipe after making your White Chicken Enchiladas. I LOVE the enchiladas but didn't have any tortillas so I have this a whirl. Holy freaking YUM! My husband ate a HUGE plate and my almost two year old gobbled it down too. That alone tells me I will be making this again and again.
    Thank you for sharing this deliciousness!

  6. I just wanted to say this is one of the best recipes I have made by far for my kids in the last few years! They LOVE LOVE LOVE this dinner and are all so excited when I make it. Having 7 kids with all very different ideas for dinner it can make it hard sometimes for find something they all agree on! Well this is a great recipe that they all agree. 🙂

  7. have you ever tried this as a freezer meal? I'm thinking of splitting it in half and freezing one. Do you think the frozen one would taste good?

  8. what are the amounts of cumin and onion for the chicken? just to taste? thanks, this sounds yummy.

  10. I made three half trays yesterday for my daughter's graduation party. A great addition to our Mexican theme meal! Thank you.

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