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One-Pot Creamy Chicken Enchilada Pasta

A spoonful of creamy, cheesy enchilada pasta being lifted from a white bowl, showing long cheese pulls.
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Make this quick, cheesy, and creamy chicken enchilada pasta in one pot for an easy weeknight dinner.

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
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 8 ounces uncooked medium pasta shells or penne
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1/2 cup chopped fresh cilantro, for garnish (optional)

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, diced tomatoes (with juice), chicken broth, chili powder, cumin, salt, and pepper. 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. Cook uncovered for 2 to 3 minutes until the sauce thickens slightly and the chicken is heated through.
  6. Remove the pot from the heat. Stir in the shredded cheese until it melts and the sauce becomes creamy.
  7. Serve immediately, garnished with fresh cilantro if desired.

Notes

  • You can substitute ground beef for the chicken. Brown the beef first, drain any excess fat, and then proceed with the recipe.
  • For extra heat, add 1/4 teaspoon of cayenne pepper with the spices.
  • If you prefer a thicker sauce, cook the pasta uncovered for the last few minutes.

Nutrition

Find it online: https://spoonfulsnap.com/easy-enchilada-pasta-recipe-one-pot/