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
Scale
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.
