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To make this creamy chicken enchilada pasta, gather these main ingredients: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 can (10 oz) red enchilada sauce - 2 cups chicken broth - 8 oz pasta (penne or rotini works well) - 1 cup corn (frozen or canned) - 1 cup heavy cream - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish These ingredients blend together to create a rich and flavorful dish. The chicken adds protein, while the pasta makes it filling. The enchilada sauce gives it a lovely kick, making it a family favorite. You can enhance the dish with these optional add-ins: - Black beans for added protein and fiber - Jalapeños for a spicy kick - Bell peppers for extra color and crunch - Lime juice for brightness These add-ins can make your pasta even more exciting. Feel free to mix and match based on your taste. To serve your creamy chicken enchilada pasta, consider these garnishes: - Extra shredded cheddar cheese - Fresh cilantro for a pop of color - Sliced avocado for creaminess - A squeeze of lime juice for zest Serve the pasta in bowls, topped with your chosen garnishes. This not only looks appealing but also adds layers of flavor. Enjoy your meal with a side salad or some crusty bread for a complete dinner experience. First, you need to get your Instant Pot ready. Set it to the sauté function. Pour in one tablespoon of olive oil. Let the oil heat up for a moment. Add one small diced onion. Stir it for about 2-3 minutes. You want it to look clear, not brown. Next, add two minced garlic cloves. Stir this mix for about 30 seconds. The aroma will be amazing! Now, let’s add the chicken. Take one pound of boneless, skinless chicken breasts. Season them with salt, pepper, one teaspoon of cumin, and one teaspoon of chili powder. Place the chicken in the pot. Sear it for about 2 minutes on each side. This step locks in the flavor. After that, pour in one can of red enchilada sauce and two cups of chicken broth. Add eight ounces of pasta, like penne or rotini, and one cup of corn. Make sure to stir gently. You want the pasta to be covered by the liquid. Close the lid of your Instant Pot. Set the valve to sealing. Now, cook on high pressure for six minutes. When the time is up, be careful. Perform a quick release of the pressure. Open the lid when it is safe to do so. Take out the chicken breasts and shred them with two forks. Return the shredded chicken to the pot. Stir in one cup of heavy cream and half of the shredded cheddar cheese. Mix it well until it’s creamy. Check the taste and add more salt or pepper if you want. Let it rest for a few minutes to thicken. Now, serve your pasta in bowls. Top with the rest of the cheese and some fresh cilantro. Enjoy your meal! To shred chicken well, use two forks. Hold one fork steady and pull with the other. Start with chicken that is warm. It shreds easier when it's hot. I like to shred right after cooking. This keeps all the juices in the chicken. You can also use a hand mixer for quick shredding. Just be careful not to overmix it. If you want more heat, add more chili powder. For less spice, cut back on it. You can also add some diced jalapeños for extra flavor. If you want to tone down the spice, add more heavy cream. This helps balance the heat. Always taste your dish before serving to find the right level for you. To get a creamy sauce, add heavy cream at the end. Stir it in slowly after you shred the chicken. This keeps the cream from curdling. If you want it thicker, let it sit for a few minutes. The pasta will absorb some of the sauce. You can also add a bit of pasta water for a silkier finish. {{image_2}} You can make a vegetarian version of creamy enchilada pasta. Instead of chicken, use 1 can of black beans or chickpeas. These beans add protein and a nice texture. You can also add more corn for sweetness. Replace the chicken broth with vegetable broth to keep it flavorful. This way, you keep the dish rich and hearty, while making it meat-free. Pasta shapes can change how your dish feels. Penne or rotini work well, but you can try others too. Fusilli gives a nice twist and holds sauce well. Farfalle looks pretty and adds fun to your meal. Use your favorite shape, or whatever you have at home. Each type brings its own fun texture to the dish. Adding vegetables boosts nutrition and flavor. Bell peppers, zucchini, or spinach work great. Chop them up and add them when you sauté the onions. They will cook nicely and blend with the sauce. This not only makes the dish healthier, but it also makes it colorful and inviting. You can mix and match vegetables based on what you like. After enjoying your Instant Pot creamy chicken enchilada pasta, let it cool down. Store leftovers in airtight containers. This keeps flavors fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To reheat, use either a microwave or a stovetop. If using the microwave, place a portion in a bowl. Cover with a damp paper towel to keep moisture. Heat for about 2-3 minutes, stirring halfway. On the stovetop, add a splash of chicken broth. Heat in a pan over low heat until warm. Stir to combine and enhance taste. If you choose to freeze it, do so right after cooking. Pour the pasta into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Enjoy the creamy goodness again! Yes, you can use frozen chicken breasts. The Instant Pot cooks them well. Just add a few extra minutes to the cooking time. Instead of 6 minutes, cook for 10 minutes on high pressure. This way, the chicken will be safe and tender. If you want a lighter option, use half-and-half or whole milk. Coconut milk works too for a dairy-free version. For a thicker sauce, blend silken tofu and use it as a cream substitute. These options still keep it creamy and tasty. To make this pasta gluten-free, choose gluten-free pasta. Many brands offer great options that cook well. Check the enchilada sauce and chicken broth too. Ensure they are gluten-free to keep the dish safe. Enjoy your gluten-free creamy chicken enchilada pasta! This blog post covers how to make delicious creamy chicken enchilada pasta in an Instant Pot. You learned about the main ingredients, useful tips, and variations for the dish. Proper storage and reheating also help keep it fresh. In summary, this recipe is easy to follow and perfect for busy days. Try it out and enjoy the creamy flavor and spice. With a few tweaks, you can make it your own. Happy cooking!

Instant Pot Creamy Chicken Enchilada Pasta

Satisfy your cravings with this Instant Pot Creamy Chicken Enchilada Pasta that’s sure to please everyone at the dinner table! With tender chicken, pasta, and a rich creamy sauce, this recipe is quick and easy to make in just 30 minutes. Enjoy a burst of flavors with each bite. Ready to impress your family with a delicious meal? Click through to explore the full recipe and get cooking today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

2 cups chicken broth

8 oz (225g) pasta (penne or rotini works well)

1 cup corn (frozen or canned)

1 cup heavy cream

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh cilantro for garnish

Instructions
 

Set your Instant Pot to the sauté function and heat the olive oil. Once hot, add the diced onion and sauté until translucent, about 2-3 minutes.

    Add the minced garlic and sauté for an additional 30 seconds, stirring constantly.

      Season the chicken breasts with salt, pepper, cumin, and chili powder. Place them in the pot and sear for 2 minutes on each side to lock in the flavor.

        Pour in the red enchilada sauce and chicken broth, followed by the pasta and corn. Stir gently to ensure the pasta is covered by the liquid.

          Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 6 minutes.

            Once the cooking time is complete, carefully perform a quick release of the pressure. Open the lid when it’s safe to do so.

              Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.

                Stir in the heavy cream and half of the shredded cheese, mixing well until creamy.

                  Adjust seasoning with more salt and pepper if necessary, and let it rest for a couple of minutes to thicken.

                    Serve the pasta in bowls, topped with the remaining shredded cheese and fresh cilantro for garnish.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4