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High Protein Chicken Enchilada Pasta

Creamy, cheesy, and packed with protein, this Chicken Enchilada Pasta is an easy weeknight dinner the whole family will love. It combines tender chicken, protein pasta, enchilada sauce, Rotel, and Mexican-blend cheese for a cozy meal that comes together in about 30 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 459
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast cooked and diced
  • 8 ounces dry protein pasta
  • ½ cup nonfat Greek yogurt
  • 1 10-ounce can red enchilada sauce
  • 1 10-ounce can Rotel, undrained
  • ½ packet taco seasoning
  • ½ cup reduced-fat Mexican blend cheese

Method
 

  1. Cook the protein pasta according to the package directions until al dente. Drain and set aside.
  2. While the pasta cooks, cook the chicken thoroughly and dice it into bite-sized pieces.
  3. In a small bowl, whisk together the Greek yogurt, enchilada sauce, and taco seasoning until smooth.
  4. Add the cooked chicken, pasta, Rotel (with the juices), and sauce to a large skillet or saucepan over medium heat. Stir until everything is evenly coated and heated through, about 3–5 minutes.
  5. Sprinkle the cheese over the top, cover, and cook for another 2–3 minutes until melted.
  6. Serve immediately and enjoy!

Notes

Nutrition

Per serving: 419 calories | 42g protein | 48g carbohydrates | 7g fat
This recipe makes 4 servings.