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One-Pot Cheesy Chicken Enchilada Pasta

A close-up, appetizing serving of creamy enchilada pasta mixed with chunks of chicken in a white bowl.
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Make this quick, creamy, and cheesy chicken enchilada pasta in one pot for an easy weeknight dinner that tastes like your favorite Tex-Mex comfort food.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 3 cups chicken broth
  • 8 ounces uncooked penne or rotini pasta
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Heat the olive oil in a large, deep skillet 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 same skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the enchilada sauce, diced tomatoes with green chilies, chicken broth, uncooked pasta, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover the skillet, and simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and most of the liquid is absorbed.
  5. Return the cooked chicken to the skillet. Stir in the heavy cream. Cook for 2 minutes until heated through.
  6. Remove the skillet from the heat. Stir in the shredded cheese until it is completely melted and the sauce is creamy.
  7. Serve immediately. Garnish with fresh cilantro if you like.

Notes

  • For a spicier dish, use hot enchilada sauce or add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer ground beef, brown 1 pound of ground beef with the onion, drain the fat, and proceed with the recipe.
  • If the sauce seems too thick after adding the cream, add a splash more chicken broth until you reach your desired consistency.

Nutrition

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