If you’re craving a dish that brings the bold flavors of Mexican cuisine together with the comforting texture of pasta, this Chicken Enchilada Pasta Recipe is an absolute game changer. It perfectly balances tender, seasoned chicken with a vibrant mix of veggies, black beans, and corn, all swimming in a savory enchilada sauce-infused broth. The cheesy finish melts everything into a luscious, irresistible meal you’ll want to make again and again. Whether for a family dinner or casual get-together, this dish delivers warmth, excitement, and hearty satisfaction on every plate.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward but crucial for creating those vibrant textures and layers of flavor. Each one adds just the right touch—to the dish’s heartiness, color, or that signature enchilada zing.
- Boneless, skinless chicken breasts (1 lb): Cubed for quick, even cooking and a tender bite in every forkful.
- Extra virgin olive oil (1 tablespoon): Adds a silky base and ensures the chicken browns perfectly without sticking.
- Chopped onion (½ cup): Brings subtle sweetness and depth to the sautéed veggies.
- Minced garlic (½ tablespoon): Offers that irresistible aromatic pop that enchilada dishes live for.
- Diced red bell pepper (2 cups): Packs in juicy crunch and a vibrant red color to brighten the plate.
- Black beans (1 15-oz can, rinsed and drained): Adds protein, creamy texture, and a lovely earthy flavor.
- Frozen corn (1 cup, thawed): Sweet kernels that balance the spices with natural sweetness.
- Rotini pasta (3 cups / 10 oz): Twisted shapes hold sauce beautifully, making every bite saucy and satisfying.
- Enchilada sauce (½ cup, red or green): The soul of this recipe, giving it bold Mexican flavor with a rich, tangy twist.
- Low-sodium chicken broth (3 ½ cups): Keeps things moist and flavorful without overpowering the other ingredients.
- Shredded cheddar cheese (1 cup): Melts into a creamy blanket that ties the entire dish together.
- Sea salt (¼ teaspoon): Enhances all the natural flavors just beautifully.
- Black pepper (¼ teaspoon): Adds a gentle spicy kick that wakes up the palate.
- Optional garnishes (sour cream, fresh cilantro): Creamy and fresh elements that elevate each serving to something special.
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 skillet. Add the cubed chicken breasts and cook until they turn golden brown on all sides. This step locks in those juicy flavors and creates a nice texture contrast. Once done, set the chicken aside to make room for the veggies.
Step 2: Sauté Vegetables
In the same pot, toss in the chopped onions, minced garlic, and diced red bell peppers. Cooking these until they soften brings out their natural sweetness and deepens the overall flavor of the dish. The fragrant garlic paired with the bell peppers’ freshness starts building that authentic enchilada base.
Step 3: Simmer Pasta and Sauce
Return the browned chicken to the pot, then add the rotini pasta, black beans, corn, and enchilada sauce. Pour in the chicken broth and give everything a good stir to combine. Cover the pot and bring the mixture to a gentle simmer. After uncovering, reduce to medium heat and let everything cook uncovered for 10 to 12 minutes, stirring frequently. This ensures the pasta cooks to the perfect al dente texture while most of the flavorful liquid absorbs into the ingredients.
Step 4: Finish with Cheese and Seasonings
Turn off the heat and stir in the shredded cheddar cheese until it melts smoothly into the warm pasta and sauce. A sprinkle of sea salt and black pepper adds seasoning balance. At this point, your Chicken Enchilada Pasta Recipe is ready to bring a wave of warmth and delicious satisfaction to your table.
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
Sour cream and fresh cilantro make perfect garnishes for this dish. The sour cream adds a cool, creamy contrast to the bold enchilada flavors, while the vibrant cilantro introduces a fresh, herbaceous note that brightens every bite. A sprinkle of extra shredded cheese or a squeeze of lime juice can also add an extra pop of flavor and indulgence.
Side Dishes
This Chicken Enchilada Pasta Recipe pairs beautifully with simple side dishes like a crisp green salad or homemade guacamole with tortilla chips. For a heartier option, Mexican street-style corn or black bean salad can complement the meal perfectly, keeping the flavors cohesive while adding variety in texture and freshness.
Creative Ways to Present
Serve this pasta in colorful individual bowls garnished generously with cilantro and a dollop of sour cream for a festive look. You can also bake the finished dish briefly with extra cheese on top for a bubbly, golden crust that adds a new texture dimension. For gatherings, offer the garnishes on the side so everyone can customize their plates.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Enchilada Pasta in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. As the flavors meld, the dish often tastes even better the next day!
Freezing
While you can freeze this dish, it’s best to freeze before adding cheese to maintain texture. Portion the pasta mixture into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating and adding fresh shredded cheese on top.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Add a splash of chicken broth or water if it feels dry. Microwaving works too—cover and heat in short intervals, stirring in between for even warmth.
FAQs
Can I use a different type of pasta for the Chicken Enchilada Pasta Recipe?
Absolutely! While rotini works great because it holds sauce well, you can use penne, rigatoni, or even elbow macaroni. Just keep an eye on the cooking time since different pasta shapes may vary in how quickly they cook.
Is this recipe suitable for meal prep?
Yes, it’s fantastic for meal prepping. The Chicken Enchilada Pasta Recipe stores well in the fridge, and the flavors often improve after resting a day. Simply portion it out into containers for convenient lunches or dinners throughout the week.
Can I make this recipe vegetarian?
Definitely! Replace the chicken with extra beans, corn, and perhaps some sautéed mushrooms or zucchini for a hearty vegetarian twist. Use vegetable broth instead of chicken broth, and you’ll still get plenty of rich flavor.
What type of enchilada sauce works best?
Both red and green enchilada sauces are delicious in this recipe, so pick your favorite or what you have on hand. Red sauce offers a smoky, mildly spicy flavor, while green sauce is tangier and a bit more herbaceous.
How spicy is the Chicken Enchilada Pasta Recipe?
The recipe itself is mildly spiced, making it approachable for most palates. If you like it hotter, you can add a pinch of cayenne pepper or some chopped jalapeños when sautéing the veggies for an extra kick.
Final Thoughts
I can’t recommend trying this Chicken Enchilada Pasta Recipe enough if you love dishes that combine comforting pasta with bold Mexican flavors. It’s easy to make, wonderfully flavorful, and has a way of brightening up any mealtime. Trust me, once you try it, this recipe will become a go-to for busy weeknights and casual gatherings alike.
Print
Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Chicken Enchilada Pasta is a flavorful and hearty one-pot meal combining tender chicken, vibrant bell peppers, black beans, corn, and rotini pasta simmered in enchilada sauce and chicken broth, then topped with melted cheddar cheese. Perfect for a comforting dinner with a Tex-Mex twist.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into ¼-inch cubes
Vegetables & Legumes
- 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
Pantry & Liquids
- 1 tablespoon extra virgin olive oil
- 3 ½ cups low-sodium chicken broth
- ½ cup enchilada sauce (red or green)
- 3 cups rotini pasta (10 oz)
Dairy & Seasonings
- 1 cup shredded cheddar cheese
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Garnishes
- Sour cream
- Fresh cilantro
Instructions
- Brown Chicken: Heat 1 tablespoon of extra virgin olive oil in a large pot or skillet over medium-high heat. Add the cubed chicken breasts and cook until they are golden brown on all sides. Once browned, remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, and diced red bell peppers. Sauté the mixture until the vegetables become softened and fragrant, stirring occasionally to prevent burning.
- Simmer with Pasta and Sauce: Return the browned chicken to the pot with the sautéed vegetables. Add the rotini pasta, rinsed and drained black beans, thawed frozen corn, enchilada sauce, and low-sodium chicken broth. Stir everything together, then cover the pot and bring to a simmer. Once simmering, uncover and reduce the heat to medium. Let it simmer for 10 to 12 minutes, stirring frequently, until the pasta is cooked al dente and most of the liquid has been absorbed.
- Finish and Serve: Turn off the heat and stir in the shredded cheddar cheese until melted and evenly distributed. Season the pasta with sea salt and black pepper to taste. Serve the Chicken Enchilada Pasta hot, garnished with sour cream and fresh cilantro if desired.
Notes
- For a spicier dish, choose a hot enchilada sauce or add a pinch of chili powder or cayenne pepper to the simmering sauce.
- To make this recipe vegetarian, substitute chicken with extra black beans or a plant-based protein and use vegetable broth instead of chicken broth.
- You can prepare this dish in advance and reheat gently, adding a splash of broth to loosen it up if it thickens too much.
- Use freshly shredded cheddar cheese for better melting and flavor than pre-shredded cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
