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Easy One-Pot Creamy Chicken Enchilada Pasta

Close-up of a white bowl filled with creamy, orange-sauced enchilada pasta featuring rotini noodles and chicken chunks, topped with melted cheese.
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Make this quick, cheesy, and flavorful one-pot chicken enchilada pasta for a simple weeknight dinner with minimal cleanup.

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 red enchilada sauce
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 3 cups chicken broth
  • 8 ounces rotini pasta (or penne)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, chopped cilantro, sliced black olives

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 skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, cumin, chili powder, and oregano. Stir to combine, scraping up any browned bits from the bottom of the pan.
  4. Bring the mixture to a boil. Add the dry pasta to the skillet. Reduce the heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking.
  5. Once the pasta is tender, stir in the cooked chicken and heavy cream. Cook for 2 minutes until the sauce is heated through and slightly thickened.
  6. Remove the skillet from the heat. Stir in the Monterey Jack cheese and cheddar cheese until fully melted and the sauce is creamy.
  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 you prefer ground beef, brown 1 pound of ground beef with the onion instead of using chicken. Drain excess fat before adding the liquids.
  • This recipe works well in a slow cooker; cook on low for 4 hours, adding the cream and cheese during the last 15 minutes of cooking.

Nutrition

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