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One-Pot Creamy Chicken Enchilada Pasta

Close-up of creamy enchilada pasta with chicken chunks and black beans served in a white bowl.
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Make this quick, cheesy chicken enchilada pasta in one pot for an easy weeknight dinner with bold Tex-Mex flavor.

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 Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can chopped green chilies
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 12 ounces uncooked medium pasta shells or rotini
  • 1 cup heavy cream
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot 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 pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the Ro-Tel, black beans, green chilies, chicken broth, chili powder, cumin, and oregano. Bring the mixture to a boil.
  4. Add the uncooked pasta to the boiling liquid. Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender.
  5. Return the cooked chicken to the pot. Stir in the heavy cream and half of the shredded cheese. Cook, stirring constantly, until the cheese melts and the sauce thickens slightly, about 3 minutes.
  6. Remove the pot from the heat. Stir in the remaining cheese until fully melted and creamy.
  7. Serve immediately, garnished with fresh cilantro.

Notes

  • For a spicier dish, use Ro-Tel with habanero or add 1/4 teaspoon of cayenne pepper with the other 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.
  • If the sauce becomes too thick while resting, stir in a splash of extra chicken broth or milk to reach your desired consistency.

Nutrition

Find it online: https://savorsensations.com/enchilada-pasta-one-pot-creamy-chicken-recipe/