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
Scale
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.
