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One-Pot Creamy Chicken Enchilada Pasta

Close-up of a white bowl filled with creamy enchilada pasta mixed with chicken and topped with melted cheese and herbs.
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Make this easy, cheesy chicken enchilada pasta for a quick, comforting weeknight dinner. This one-pot recipe combines Tex-Mex flavor with creamy pasta for a family favorite.

Ingredients

Scale
  • 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 diced tomatoes and green chilies (Rotel), undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can red enchilada sauce
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 ounces rotini pasta (or penne)
  • 1 cup heavy cream (or milk for lighter version)
  • 2 cups shredded Monterey Jack or Colby Jack cheese
  • Salt and pepper to taste
  • Optional toppings: sour cream, cilantro, sliced black olives

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. You do not need to cook them completely through.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes and green chilies, cream of chicken soup, enchilada sauce, and chicken broth. Stir well to combine.
  4. Add the dry rotini pasta to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  5. Once the pasta is tender and most of the liquid is absorbed, remove the pot from the heat. Stir in the heavy cream and the shredded cheese until the cheese is fully melted and the sauce is creamy.
  6. Taste the pasta and add salt and pepper as needed.
  7. Serve immediately with your choice of toppings like sour cream or fresh cilantro. This is a great 30 minute dinner solution.

Notes

  • For a heartier meal, substitute ground beef for the chicken and cook it until browned before adding the onion.
  • If you prefer a baked dish, assemble the creamy pasta mixture in a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.
  • Use your favorite type of pasta; shells or medium shells work well in this fusion pasta recipe.

Nutrition

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