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One-Pot Creamy Chicken Enchilada Pasta

A close-up of creamy chicken enchilada pasta shells topped with melted cheese and fresh cilantro.
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Make this easy, cheesy chicken enchilada pasta in one pot for a quick 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 red enchilada sauce
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces uncooked medium pasta shells or rotini
  • 1 cup heavy cream or milk
  • 2 cups shredded Monterey Jack or Colby cheese
  • 1/2 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 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the enchilada sauce, chicken broth, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
  4. Add the uncooked pasta to the boiling liquid. Stir well. Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
  5. Stir the cooked chicken back into the pot. Reduce the heat to low. Stir in the heavy cream and half of the shredded cheese until the cheese melts and the sauce is creamy.
  6. Remove the pot from the heat. Sprinkle the remaining cheese over the top. Cover the pot for 5 minutes to allow the cheese to fully melt.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier dish, 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 liquids.
  • If the sauce seems too thick after adding the cream, add a splash more chicken broth until you reach your desired consistency.

Nutrition

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