Step 1

Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve about 1/4 cup pasta water for the sauce. Drain the remaining water in a colander and set the pasta aside.

Step 2

Next, season your chicken with a pinch of salt and black pepper. Then, add olive oil to a non-stick skillet and cook the chicken breasts. The internal temperature should reach 165 degree to ensure doneness. Cooking time will vary based on thickness of the chicken.

Step 3

Grab a large, oven safe sauté pan and place it over medium heat. Add olive oil, diced onion, minced garlic, salt and pepper. Saute until the onions are lightly browned.

Step 4

Next, add the diced red bell peppers and cherry tomatoes. Stir well. Once the tomatoes begin to blister, add the enchilada sauce and cream cheese. Stir until well combined.

Step 5

Add the cooked pasta and some of the reserved pasta water. Toss until the pasta is well coated and the sauce has reduced to your liking.

Step 6

Next, gently nestle the cooked chicken breasts into the pasta. Top everything with the mozzarella cheese and broil the entire dish in the oven for 2-3 minutes or until the cheese begins to bubble and lightly brown.

Step 7

Garnish with sliced jalapeno, diced black olives, chopped scallions, sliced avocado and grilled corn kernels. Serve hot.