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One-Pot Cheesy Chicken Enchilada Pasta

A close-up of creamy, cheesy enchilada pasta made with shell pasta, topped with melted cheese and fresh parsley.
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Make a flavorful, cheesy chicken enchilada pasta dish using just one pot for easy cleanup. This recipe delivers Tex-Mex comfort food quickly.

Ingredients

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

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes and green chilies, black beans, chicken broth, pasta, chili powder, cumin, and oregano. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking.
  5. Return the cooked chicken to the pot. Stir in the enchilada sauce and heavy cream. Continue to cook, uncovered, for another 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  6. Remove the pot from the heat. Stir in the shredded cheese until it melts and the sauce is creamy.
  7. Serve immediately, garnished with fresh cilantro. Offer sour cream on the side if desired.

Notes

  • For a spicier dish, use hot enchilada sauce or add 1/4 teaspoon of cayenne pepper with the spices.
  • If the sauce becomes too thick while simmering, add a splash more chicken broth or water.
  • You can substitute cooked rotisserie chicken for the raw chicken to save cooking time.

Nutrition

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