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Easy One-Pot Cheesy Chicken Enchilada Pasta

Close-up of a serving of cheesy enchilada pasta made with rotini, coated in a creamy orange sauce.
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Create a satisfying Tex-Mex comfort meal with this easy one-pot chicken enchilada pasta. This recipe combines tender chicken, zesty enchilada sauce, and creamy cheese tossed with pasta for a quick, family-friendly dinner with minimal cleanup.

Ingredients

Scale
  • 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 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
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces uncooked rotini or penne pasta
  • 8 ounces cream cheese, cut into cubes
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Optional toppings: sour cream, cilantro, sliced green onions

Instructions

  1. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
  2. Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the Ro-Tel, rinsed black beans, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
  4. Add the uncooked pasta to the skillet. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
  5. Return the cooked chicken to the skillet. Reduce heat to low. Add the cubed cream cheese and stir until it melts completely and the sauce is creamy.
  6. Stir in the shredded cheese until fully melted and combined. Taste and adjust seasonings if needed.
  7. Serve immediately with your choice of toppings.

Notes

  • For a spicier dish, use hot enchilada sauce or add 1/4 teaspoon of cayenne pepper with the spices.
  • If the sauce thickens too much while simmering, add a splash more chicken broth or water.
  • This recipe works well with ground beef or ground turkey instead of chicken; brown the meat first and drain any excess fat before adding liquids.

Nutrition

Find it online: https://alchemychef.com/easy-one-pot-cheesy-enchilada-pasta/