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1
Preheat the oven to 350 F.
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2
Start by heating the largest skillet you have on medium heat.
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3
Spray with a bit of cooking spray and place the chicken breasts in the skillet.
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4
Sprinkle with salt and pepper.
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5
Cook until the chicken is fully cooked and no longer pink in the middle.
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6
This should take about 5-6 minutes per side, depending on the thickness of the chicken.
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7
Once cooked, remove the chicken from the pan and cut into bite sized pieces.
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8
Set aside.
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9
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.
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10
You want the pasta very al dente because it will finish cooking in the oven.
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11
Once cooked, drain off the water and set pasta aside.
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12
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.
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13
Once the butter has melted, add the flour and cook for about 2-3 minutes to get the floury taste out.
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14
Pour the enchilada sauce into the pan and whisk until thick and bubbly.
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15
Add the cream cheese and stir until fully incorporated.
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16
Add the red pepper, green onions, chicken and pasta into the pan.
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17
Stir until everything is coated with the sauce.
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18
Pour the pasta mixture into a 9x13 pan that has been sprayed with cooking spray.
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19
Spread the top evenly.
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20
Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.
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21
Top with additional red pepper, green onions and a dash of hot sauce.
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22
Enjoy!
