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Creamy One-Pot Chicken Enchilada Pasta

A close-up serving of creamy enchilada pasta topped with melted white cheese on a square white plate.
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Make this creamy, cheesy Chicken Enchilada Pasta for a satisfying, flavorful weeknight dinner that tastes like your favorite Tex-Mex comfort food but comes together fast in one pot.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 12 ounces penne or rotini pasta
  • 8 ounces cream cheese, cut into cubes
  • 2 cups shredded Monterey Jack or Colby Jack cheese, divided
  • 1/4 cup chopped fresh cilantro, for garnish (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the same skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the Ro-Tel, black beans, enchilada sauce, chicken broth, cumin, chili powder, and oregano. Bring the mixture to a boil.
  4. Add the pasta to the skillet, stirring to coat. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender.
  5. Return the browned chicken to the skillet. Add the cream cheese cubes and stir until the cheese melts and the sauce becomes creamy.
  6. Stir in 1 1/2 cups of the shredded cheese until fully melted and incorporated into the sauce. Cook for 1 to 2 minutes more until the sauce thickens slightly and the chicken is cooked through.
  7. Remove the skillet from the heat. Let it stand for 5 minutes. Top with the remaining 1/2 cup of shredded cheese.
  8. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired. This is a fantastic family friendly pasta meal.

Notes

  • For a beef enchilada pasta variation, substitute 1 pound of browned ground beef for the chicken.
  • If the sauce seems too thick after resting, stir in a splash of extra chicken broth or milk to reach your preferred consistency.
  • This recipe works well as a simple one skillet meal, minimizing cleanup.

Nutrition

Find it online: https://eatableempress.com/enchilada-pasta-creamy-one-pot-chicken-recipe/