SPICY CHICKEN ENCHILADA PASTA
with Zucchini & Sour Cream
- Milk
- Wheat
It’s a magnificent mashup only our chefs could dream up: enchilada pasta! We've replace the tortillas with tender penne tossed in creamy enchilada sauce with sautéed zucchini. Top the pasta with a garlicky chicken cutlet, and finish with a drizzle of sour cream and a shower of zingy scallion greens for a supremely delicious dish.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
6 ounce
Penne Pasta
(Contains: Wheat)
12 ounce
Chicken Cutlets
½ teaspoon
Dried Oregano
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of water to a boil. Wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens.
Pat chicken* dry with paper towels. Season all over with garlic powder, half the oregano (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side (lower heat if chicken begins to brown too quickly).
Transfer to a cutting board to rest (keep heat on—you'll add more to the hot pan in the next step).
Add a drizzle of oil and zucchini to pan used for chicken (leave the browned bits for flavor!); season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes.
Transfer zucchini to a plate.
Once water is boiling, add penne to pot; cook, stirring occasionally, until al dente, 9-11 minutes. TIP: Start the sauce in the next step as soon as you've started boiling the pasta.
Reserve ½ cup pasta cooking water, then drain.
Heat a drizzle of oil in pan used for zucchini over medium heat. Add scallion whites; cook, stirring, until softened, 30-60 seconds.
Add enchilada sauce and simmer, stirring occasionally, 9-11 minutes more. TIP: Don't forget about your pasta—make sure to stir it so it doesn't stick!
Add drained pasta, zucchini, and half the sour cream (save the rest for serving) to pan with sauce. Cook, stirring, until penne is evenly coated in sauce. (If penne seems dry, add splashes of reserved pasta cooking water 1 TBSP at a time until thoroughly coated.)
Turn off heat. Taste and season with salt and pepper if desired.
Thinly slice chicken crosswise.
Divide pasta between plates; snip corner of remaining packet of sour cream and drizzle over pasta. Serve chicken alongside. Sprinkle everything with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique fusion of enchilada sauce with pasta, though some found it bland and wanted more spice or cheese.
- Ease of prep: Several noted it was easy to make, but timing could be tricky to keep everything warm; some felt it took longer than expected.
- Suggestions: Consider adding shredded cheese, bell peppers instead of zucchini, and more seasoning to boost flavor and authenticity.
- Leftovers: A few mentioned it reheated well, while others found it less flavorful the next day.
- Portions: Some wished for more sauce or larger servings, especially of the chicken.
Reviews from our home cooks
We really enjoyed this recipe! I appreciated that it was something a little different - the enchilada sauce made it fun but not too out there that my family wouldn't eat it. I appreciated that the chicken, zucchini, and sauce all used the same pan. Also, it felt pretty hardy with the pasta and we are looking forward to the leftovers. Thank you for the fun new recipe!
Creamy and spicy flavor. Enjoyed the fusion of Mexican with pasta and zucchini. It was a hit with the family.
This dish could have been easier and quicker to cook. I did not like the cooking of one item at a time. It took me almost an hour to make it as instructed. The only things I did different was to dice up the chicken at the end, mixed into the pasta, and topped with shredded cheese. The zucchini did not make sense in a Mexican-like dish. It was a very good though. I will definitely cook in a different order next time and maybe dice chicken before cooking or brown and finish in the oven so I can move on to next steps quicker.
This dish was delicious! Like most pastas we have though... We had to double up on the Enchilada sauce and sour cream. No complaints here, since we always have both on hand.
Should include shredded Mexican cheese since it's an "enchilada" pasta. I'd also swap out the zucchini for a poblano pepper.
Timing the recipe better would be helpful & incorporating the chicken into the pasta I think would be a nice touch. Maybe adding cherry tomatoes. Just felt like something was missing. Decent flavor over all.
Soooo good, although I feel like the chicken isn't warm by the time you plate so it would make more sense to cook the zucchini first and then the chicken.
This was delicious but it wasn't exactly "spicy" and I had to add a bit more to the chicken on my own to give it more flavor
Needed cheese. Enchiladas all have cheese. Definitely needed more Italian seasoning. It didn't cover all 4 chicken breasts. My family really liked the meal, very good
Easy to make and delicious! I would never have thought to use enchilada sauce from a can. Brilliant!
