Cheesy Chicken Enchilada Pasta

Preheat the oven to 350 F.

Start by heating the largest skillet you have on medium heat. Spray with a bit of cooking spray and place the chicken breasts in the skillet. Sprinkle with salt and pepper. Cook until the chicken is fully cooked and no longer pink in the middle. This should take about 5-6 minutes per side, depending on the thickness of the chicken. Once cooked, remove the chicken from the pan and cut into bite sized pieces. Set aside.

While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time that is mentioned on the pasta box. You want the pasta very al dente because it will finish cooking in the oven. Once cooked, drain off the water and set pasta aside.

In the pan you cooked the chicken in, over medium heat, add the butter and scrape the bottom of the pan as the butter melts. Once the butter has melted, add the flour and cook for about 2-3 minutes to get the floury taste out.

Pour the enchilada sauce into the pan and whisk until thick and bubbly. Add the cream cheese and stir until fully incorporated. Add the red pepper, green onions, chicken and pasta into the pan. Stir until everything is coated with the sauce.

Pour the pasta mixture into a 9×13 pan that has been sprayed with cooking spray. Spread the top evenly. Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.

Top with additional red pepper, green onions and a dash of hot sauce.

Enjoy!