Chicken Enchilada Pasta Recipe

This Chicken Enchilada Pasta is a quick and flavorful one-pan meal that brings the taste of your favorite Mexican-inspired flavors to the table! Imagine tender chicken, perfectly cooked pasta, and a medley of vegetables, all coated in a cheesy enchilada-inspired sauce. This recipe is incredibly easy to make and ready in just 50 minutes, making it perfect for busy weeknights or when you’re craving a satisfying and comforting meal.

Why You’ll Love This Recipe

• Quick and Easy: This recipe is a lifesaver on busy days when you don’t have a lot of time to cook. It’s ready in just 50 minutes with minimal prep and just one pot to clean.
• Flavorful and Cheesy: The combination of chicken, enchilada sauce, and cheese creates a rich and flavorful sauce that coats every noodle and piece of chicken.
• One-Pot Wonder: Minimal cleanup! Everything cooks together in one pot, saving you time and effort.
• Versatile: Feel free to customize it with your favorite toppings, such as sour cream, guacamole, or shredded lettuce. You can also adjust the spice level to your preference.

this Recipe

Ingredients

• Boneless, skinless chicken breasts: Cut into bite-sized cubes for quick cooking. You can also use boneless, skinless chicken thighs or cubed pork roast.
• Extra virgin olive oil: Used to cook the chicken and vegetables.
• Onion: Chopped and adds a savory base and sweetness.
• Minced garlic: Adds a fragrant and savory punch.
• Red bell pepper: Diced and adds sweetness, color, and a bit of crunch.
• Black beans: Adds protein and fiber. Use low-sodium or no-salt-added beans for better control over the saltiness.
• Frozen corn: Adds sweetness and texture. Thaw before using.
• Rotini pasta: A classic pasta shape that’s perfect for holding the sauce. You can also use other pasta shapes that you like.
• Enchilada sauce: Adds a rich and flavorful base to the dish. Use red or green enchilada sauce, depending on your preference.
• Chicken broth: Adds flavor and moisture to the dish. Use low-sodium or no-sodium broth for better control over the saltiness.
• Shredded cheddar cheese: Adds a cheesy and gooey texture.
• Sea salt and black pepper: Season the dish to perfection.

Note: For exact measurements, see the recipe card below!

How to Make Chicken Enchilada Pasta

Step 1: Brown the Chicken

Heat the olive oil in a large pot or skillet over medium-high heat. Add the cubed chicken breasts and cook until golden brown on all sides, about 10 minutes. Stir occasionally to ensure even cooking. Remove the chicken from the pot and set aside.

Step 2: Sauté the Vegetables

Add the chopped onions, minced garlic, and diced red bell peppers to the pot. Sauté for about 3 minutes, or until the vegetables begin to soften.

Step 3: Combine Ingredients and Simmer

Return the cooked chicken to the pot. Add the rotini pasta, black beans, corn, enchilada sauce, and chicken broth. Stir well to combine. Cover the pot with a lid and bring the mixture to a simmer. Once simmering, remove the lid, reduce the heat to medium, and simmer for another 10-12 minutes, or until the pasta is cooked al dente and most of the liquid has reduced. Stir frequently to prevent sticking.

Step 4: Finish and Serve

Turn off the heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve hot and enjoy!

Pro Tips for Making the Recipe

• Spice it up: If you want a bit more spice and flavor, add an extra ¼ cup of enchilada sauce or some diced jalapeños to the pot.
• Add toppings: Top with a dollop of sour cream and some fresh chopped cilantro for some added creamy flavor and freshness.
• Use different protein: Swap the boneless chicken breasts for boneless chicken thighs or even cubed pork roast!
• Gluten-free option: Use gluten-free pasta to make this recipe gluten-free. Adjust the cooking time as needed for the gluten-free pasta.
• Make ahead: You can cook the chicken and vegetables ahead of time and store them separately in the refrigerator for up to 3 days. When ready to serve, simply combine the ingredients in the pot and simmer until the pasta is cooked through.

How to Serve

This Chicken Enchilada Pasta is a satisfying meal on its own, but here are some ideas for serving it:

• Toppings: Offer a variety of toppings, such as sour cream, guacamole, shredded lettuce, or extra cheese, for people to customize their bowls.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
• Tortilla Chips: Serve with tortilla chips for scooping and dipping.

Make Ahead and Storage

This Chicken Enchilada Pasta is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed to prevent the pasta from drying out.

FAQs

1. Can I use a different type of pasta?

Yes, you can! Other pasta shapes that would work well in this recipe include penne, rotini, or farfalle.

2. Can I make this dish vegetarian?

Yes, you can! Omit the chicken and use vegetable broth instead of chicken broth. You can also add chickpeas, lentils, or tofu for protein.

3. Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheese, such as cheddar, Monterey Jack, or a Mexican blend.

4. Can I make this recipe in a slow cooker?

Yes, you can! Brown the chicken and sauté the vegetables first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the chicken is cooked through and the pasta is tender.

This Chicken Enchilada Pasta Recipe is a flavorful and convenient way to enjoy a delicious and satisfying meal. With its simple preparation, versatile ingredients, and one-pan convenience, it’s a recipe you’ll want to make again and again!

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