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
Scale
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.
