If you’re craving the bold flavors of Mexican cuisine but want all the comforting, creamy satisfaction of a pasta dish, this Chicken Enchilada Pasta Recipe is exactly what your kitchen needs. It beautifully brings together tender, golden chicken, vibrant bell peppers, hearty black beans, and sweet corn, all wrapped up in a luscious enchilada sauce and perfectly cooked rotini. Every bite bursts with warmth, spice, and cheesy goodness, making it a guaranteed crowd-pleaser for any night of the week.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this recipe. Each component plays a crucial role in building layers of flavor and texture, from the juicy chicken to the creamy cheese that finishes it all off.
- 1 lb boneless, skinless chicken breasts: Cut into small cubes to ensure quick, even cooking and a tender bite.
- 1 tablespoon extra virgin olive oil: For a perfect sear that locks in the chicken’s juiciness and adds a subtle, fruity richness.
- ½ cup chopped onion: Adds a natural sweetness and depth of flavor when sautéed.
- ½ tablespoon minced garlic: Offers a fragrant punch that elevates every savory note.
- 2 cups diced red bell pepper: Brings a lovely crunch and vibrant color, balancing the dish’s richness.
- 1 (15 oz) can black beans, rinsed and drained: Adds hearty texture and protein, plus an earthy flavor.
- 1 cup frozen corn, thawed: Sweet bursts that brighten the dish and add visual appeal.
- 3 cups rotini pasta (10 oz): Spiral shapes that hold sauce beautifully and make every forkful delightful.
- ½ cup enchilada sauce (red or green): The soul of this recipe, infusing it with smoky, spicy, and tangy notes.
- 3 ½ cups low-sodium chicken broth: Keeps the pasta tender and adds savory moisture without overpowering spices.
- 1 cup shredded cheddar cheese: The gooey, melty topping that ties it all together with creamy comfort.
- ¼ teaspoon sea salt: Enhances and balances all the flavors.
- ¼ teaspoon black pepper: Adds a mild kick, perfect for seasoning without heat.
- Optional garnishes: sour cream, fresh cilantro: Fresh toppings that add creaminess and herbal brightness to finish.
How to Make Chicken Enchilada Pasta Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large pot or skillet on medium-high heat. Toss in the cubed chicken and cook until every side is beautifully golden brown. This caramelization locks in flavors and gives the chicken a delightful texture. Once browned, remove the chicken and set it aside; you’ll return to it soon.
Step 2: Sauté the Vegetables
In the same pot, add diced onions, minced garlic, and those gorgeous red bell peppers. Let them soften and mingle their aromas, which fills your kitchen with that irresistible scent hinting at what’s to come. This step ensures the veggies add both sweetness and texture, creating a flavorful base.
Step 3: Simmer with Pasta and Sauce
Now, reintroduce the golden chicken to the pot. Add the rotini pasta along with black beans, thawed corn, enchilada sauce, and chicken broth. Give everything a good stir so the flavors marry beautifully. Cover and bring to a simmer before reducing the heat to medium. Let it cook uncovered for about 10-12 minutes, stirring often, until the pasta is perfectly al dente and most of the liquid evaporates into a thick, velvety sauce.
Step 4: Finish and Serve
Turn off the heat and sprinkle that shredded cheddar cheese over the hot pasta. Stir gently until the cheese melts into luscious strands that coat every bite. Season with sea salt and black pepper to taste and you’re ready to plate up this flavorful feast.
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
Enhance your serving experience by adding a dollop of cool sour cream and a sprinkle of fresh cilantro on top. These garnishes add a refreshing contrast to the rich, cheesy pasta and bring out a fun pop of herbal brightness.
Side Dishes
This dish is hearty on its own but pairs wonderfully with a simple side like a crisp green salad or smoky grilled vegetables. The freshness helps balance the richness and creates a well-rounded meal that’s both satisfying and vibrant.
Creative Ways to Present
For a festive twist, serve the Chicken Enchilada Pasta Recipe in individual ramekins or mini cast-iron skillets right from the oven with a little extra cheese melted on top. It not only looks impressive but keeps the dish warm longer, perfect for gathering around the table.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred into an airtight container and stored in the refrigerator for up to 3 days. The flavors deepen overnight, making it a perfect make-ahead option for busy weeknights.
Freezing
If you want to prep in bulk, freeze portions in freezer-safe containers for up to 2 months. Label your containers and thaw overnight in the fridge to maintain the best flavor and texture.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave with a splash of broth or water to keep the pasta moist. Stir occasionally until warmed through and the cheese becomes melty again.
FAQs
Can I use a different type of pasta for this Chicken Enchilada Pasta Recipe?
Absolutely! While rotini works wonderfully to hold onto the sauce, penne or farfalle would also be great choices to preserve the dish’s texture and flavor balance.
Is this recipe spicy?
The heat level depends mostly on your choice of enchilada sauce. You can opt for mild or medium to control the spice, making it suitable for different palates.
Can I substitute the chicken with another protein?
Yes, shredded rotisserie chicken or even cooked ground turkey can be swapped in if you prefer or need a quicker option.
How can I make this dish vegetarian?
Skip the chicken and add more beans or sautéed mushrooms for extra savoriness. Using vegetable broth instead of chicken broth completes the vegetarian-friendly makeover.
Is it possible to make this recipe dairy-free?
Definitely! Use a dairy-free cheese substitute or nutritional yeast to add that cheesy flavor without the dairy.
Final Thoughts
This Chicken Enchilada Pasta Recipe is a brilliant way to bring warmth, comfort, and a splash of southwest flair to your dinner table. It’s hearty, colorful, and simple to make—everything you want in a weeknight meal that the whole family will love. Trust me, once you try it, it might just become one of your go-to dishes too.
Print
Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Chicken Enchilada Pasta is a flavorful, one-pot meal combining tender chicken, rotini pasta, black beans, corn, and a savory enchilada sauce. Perfect for a comforting weeknight dinner, it’s quick to prepare and finished with melted cheddar cheese and optional garnishes like sour cream and cilantro for extra zest.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into ¼-inch cubes
Vegetables & Beans
- 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
Pasta & Sauce
- 3 cups rotini pasta (10 oz)
- ½ cup enchilada sauce (red or green)
- 3 ½ cups low-sodium chicken broth
Dairy & Fats
- 1 tablespoon extra virgin olive oil
- 1 cup shredded cheddar cheese
Seasonings
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Garnishes
- Sour cream
- Fresh cilantro
Instructions
- Brown Chicken: Heat the olive oil in a large pot or skillet over medium-high heat. Add the cubed chicken and cook until golden brown on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside to prevent overcooking.
- Sauté Vegetables: In the same pot, add the chopped onions, minced garlic, and diced red bell peppers. Sauté the mixture for 3-5 minutes or until the vegetables are softened and fragrant, stirring occasionally to avoid burning.
- Simmer with Pasta and Sauce: Return the cooked chicken to the pot. Add the rotini pasta, rinsed black beans, thawed corn, enchilada sauce, and low-sodium chicken broth. Stir everything together, cover the pot, and bring it to a simmer over medium-high heat. Once simmering, uncover the pot, reduce the heat to medium, and continue to simmer for 10-12 minutes, stirring frequently to prevent the pasta from sticking. Cook until the pasta is al dente and most of the liquid has been absorbed.
- Finish and Serve: Turn off the heat and immediately stir in the shredded cheddar cheese until melted and well combined. Season the dish with sea salt and black pepper to taste. Serve the Chicken Enchilada Pasta hot, optionally garnished with a dollop of sour cream and fresh cilantro for added flavor and freshness.
Notes
- Use low-sodium chicken broth and rinsed black beans to control the salt content.
- For a vegetarian version, substitute chicken with extra beans or another plant-based protein.
- Adjust the enchilada sauce type (red or green) based on your preferred flavor profile.
- Cook the pasta uncovered after bringing to a simmer to allow some liquid to evaporate for better texture.
- Stir frequently during simmering to prevent pasta from sticking to the bottom of the pot.
- Optional garnishes such as sour cream and cilantro add creaminess and freshness, enhancing the dish’s overall taste.
