If you’re craving a flavorful twist that combines the best of Tex-Mex and comforting pasta, you’ve found it with this Chicken Enchilada Pasta Recipe. It’s an irresistible one-pot meal that brilliantly marries tender chicken, zesty enchilada sauce, vibrant vegetables, and perfectly cooked rotini pasta, all coated in melted cheddar cheese. Whether you’re feeding a family or just want a hearty dish bursting with color and flavor, this recipe is a total game-changer that brings warmth and excitement to your dinner table.
Ingredients You’ll Need
The magic of this dish lies in its simple yet potent ingredients. Each item plays a crucial role, from the juicy chicken that gives protein and heartiness, to the enchilada sauce adding that signature tang and heat, all balanced nicely with fresh veggies and creamy cheese for textures and pops of flavor.
- 1 lb boneless, skinless chicken breasts: Cubed for quick cooking and tender bites throughout.
- 1 tablespoon extra virgin olive oil: Adds richness and helps brown the chicken beautifully.
- ½ cup chopped onion: Provides a sweet, aromatic foundation.
- ½ tablespoon minced garlic (about 2 cloves): A punch of savory depth.
- 2 cups diced red bell pepper: Brings vibrant color and fresh sweetness.
- 1 (15 oz) can black beans, rinsed and drained: Adds protein and earthiness with low sodium to keep it healthy.
- 1 cup frozen corn, thawed: Sweet kernel bursts that complement the spicy elements.
- 3 cups rotini pasta (10 oz): The spiral shape holds sauce perfectly for every bite.
- ½ cup enchilada sauce (red or green): The essence of this recipe’s bold Tex-Mex flavor.
- 3 ½ cups low-sodium chicken broth: Essential for simmering pasta and infusing savory notes.
- 1 cup shredded cheddar cheese: For that gooey, melty finish that brings it all together.
- ¼ teaspoon sea salt: Enhances natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds subtle heat and seasoning.
- Optional garnishes: sour cream, fresh cilantro: For creamy tang and fresh brightness on top.
How to Make Chicken Enchilada Pasta Recipe
Step 1: Brown the Chicken
Start by heating your olive oil over medium-high heat in a large pot or deep skillet. Add the cubed chicken breasts and cook them just until golden brown on all sides. This step seals in the juices and gives the chicken a beautiful, flavorful crust. Once browned, transfer the chicken to a plate and set aside, so you can build layers of flavor with the veggies next.
Step 2: Sauté Vegetables
In the same pot, toss in your chopped onions, minced garlic, and diced red bell peppers. Sauté these until the onions become translucent and the peppers soften. The fragrant aroma will start filling your kitchen here, signaling that the dish is on its way to becoming something special. This veggie base adds sweetness and texture that balance the meat and sauce.
Step 3: Simmer Pasta with Sauce and Chicken
Return the browned chicken back into the pot, then add the rotini pasta, black beans, thawed corn, enchilada sauce, and chicken broth. Stir everything together, cover with a lid, and bring to a simmer. Once simmering, reduce the heat to medium and let it cook uncovered for about 10 to 12 minutes. Keep stirring frequently to ensure the pasta cooks evenly and soaks up most of the flavorful liquid without sticking to the bottom. The pasta should be al dente and perfectly infused with all those delicious sauces and ingredients by the end.
Step 4: Finish with Cheese and Seasonings
Turn off the heat and sprinkle in the shredded cheddar cheese. Stir until melted and luxuriously creamy. Finally, season with sea salt and black pepper to your taste. At this stage, the dish is warm, inviting, and ready to wow your taste buds. The combination of melted cheese with the spicy-sweet enchilada flavors is simply divine.
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
To elevate each serving, dollop some cool sour cream over the top and sprinkle with fresh cilantro. The sour cream adds a delightful tangy creaminess that counterbalances the spice, while cilantro offers a fresh, herbaceous note that brightens the whole dish.
Side Dishes
This pasta is a complete meal on its own, but pairing it with a crisp green salad or a side of roasted vegetables can add extra nutrition and balance. A simple avocado salad or Mexican street corn would also complement the flavors perfectly, enhancing the Tex-Mex vibe.
Creative Ways to Present
For a fun twist, serve this Chicken Enchilada Pasta Recipe in individual mini cast-iron skillets for a rustic feel, or spoon it into warm tortilla bowls for edible serving vessels. Sprinkle extra cheese and cilantro on top for an eye-catching finish that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making it taste even better the next day, perfect for quick lunches or dinners.
Freezing
You can freeze this pasta, too. Just let it cool completely, then transfer it to a freezer-safe container. It keeps well for up to 2 months. When thawed, it reheats nicely without sacrificing texture or flavor.
Reheating
To reheat, microwave individual portions or warm on the stovetop over low heat, stirring occasionally. If it seems dry, add a splash of chicken broth or water to restore creaminess. Finish with a little extra cheese to recapture that fresh-from-the-pot goodness.
FAQs
Can I use a different type of pasta for this Chicken Enchilada Pasta Recipe?
Absolutely! While rotini is great for holding sauce, penne, fusilli, or even elbow macaroni work well too. Choose shapes that can trap the enchilada sauce for maximum flavor in every bite.
Is it important to use low-sodium chicken broth?
Using low-sodium broth allows you to control the salt levels in your dish better and prevents it from becoming too salty. You can always adjust seasoning at the end to your preference.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra beans, corn, and perhaps some diced zucchini or mushrooms for heartiness. The enchilada sauce and cheese keep it flavorful and satisfying.
What type of enchilada sauce should I use?
You can choose between red or green enchilada sauce based on your taste. Red offers a smoky, richer flavor, while green is a bit tangier and brighter. Both work beautifully in this pasta dish.
Is this recipe spicy?
The spice level depends on the enchilada sauce you use. Generally, it’s mild to moderate, but you can adjust by adding hot sauce or chili flakes if you prefer a little extra kick.
Final Thoughts
This Chicken Enchilada Pasta Recipe is a true crowd-pleaser that blends comfort and bold flavors in a single dish. It’s easy enough for a weeknight meal but special enough to impress guests. Don’t hesitate to dive in and make it your go-to for anytime you want something warm, cheesy, and packed with deliciousness. You’ll be so glad you did!
Print
Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Chicken Enchilada Pasta is a flavorful and hearty one-pot meal that combines tender cubed chicken, rotini pasta, black beans, corn, and a zesty enchilada sauce. Cooked in a single skillet, it’s a delicious fusion of classic Mexican flavors and comforting pasta, topped with melted cheddar cheese and optional garnishes like sour cream and fresh cilantro. Perfect for a satisfying weeknight dinner.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into ¼-inch cubes
Vegetables & Beans
- ½ cup chopped onion
- ½ tablespoon minced garlic (about 2 cloves)
- 2 cups diced red bell pepper
- 1 (15 oz) can black beans, rinsed and drained (low or no salt)
- 1 cup frozen corn, thawed
Carbohydrates
- 3 cups rotini pasta (10 oz)
Liquids & Sauces
- ½ cup enchilada sauce (red or green)
- 3 ½ cups low-sodium chicken broth
- 1 tablespoon extra virgin olive oil
Dairy
- 1 cup shredded cheddar cheese
Seasonings
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Garnishes
- Sour cream
- Fresh cilantro
Instructions
- Brown Chicken: Heat the olive oil in a large pot or skillet over medium-high heat. Add the cubed chicken and cook, turning occasionally, until the pieces are golden brown on all sides. Once browned, remove the chicken from the pot and set it aside to keep warm.
- Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, and diced red bell pepper. Sauté the mixture over medium heat until the vegetables have softened and become aromatic, about 3-5 minutes.
- Simmer with Pasta and Sauce: Return the browned chicken to the pot. Then add the rotini pasta, rinsed black beans, thawed corn, enchilada sauce, and low-sodium chicken broth. Stir everything together, cover the pot, and bring the mixture to a simmer over medium-high heat. Once simmering, uncover the pot, reduce the heat to medium, and let it cook for 10-12 minutes. Stir frequently to prevent sticking and to ensure the pasta cooks evenly until it is al dente and most of the liquid has been absorbed.
- Finish and Serve: Turn off the heat and immediately stir in the shredded cheddar cheese until it melts into the pasta mixture. Season with sea salt and black pepper to taste. Serve the chicken enchilada pasta hot, garnished with a dollop of sour cream and fresh cilantro if desired.
Notes
- For a spicier dish, use a hot enchilada sauce or add a pinch of chili flakes.
- Black beans can be substituted with pinto beans or kidney beans.
- Ensure to stir frequently during simmering to prevent the pasta from sticking to the bottom of the pot.
- If you prefer a creamier texture, add a splash of milk or cream when stirring in the cheddar cheese.
- This recipe can be made in advance and reheated; just add a splash of chicken broth when reheating to maintain moisture.
