If you’re craving the flavors of enchiladas but want something quicker and easier, this chicken enchilada pasta is a solid choice. It’s cheesy, saucy, and everything comes together in one pot for simple cleanup.
Why You Need To Make This One Pot Enchilada Pasta
- Quick to cook: From start to finish, this dish comes together fast. You can get dinner on the table in about 30 minutes, which helps when time is tight and everyone’s hungry.
- Hearty and satisfying: It’s got chicken, pasta, and cheese all in one pot, so it feels like a complete meal. You won’t be looking around for extra sides to make it work.
- No need to pre-cook the pasta: The rotini cooks right in the sauce, soaking up all that enchilada flavor and saving you an extra step.
I love one-pan pasta dishes, and I love Mexican flavors. That’s why this recipe and my Chicken Fajita Pasta are regulars in my dinner rotation. Both are full of flavor and super easy to put together, which makes them a win in my book.
Ingredients and Substitutions
- Avocado oil – Can be substituted with olive oil or vegetable oil if needed.
- Yellow onion – White or red onion will work if that’s what you have.
- Boneless, skinless chicken breast – Boneless chicken thighs can be used.
- Rotini pasta – Any short pasta like penne, fusilli, or shells will work.
- Chicken broth – Vegetable broth is a good substitute if needed, or use water as a last resort.
- Red enchilada sauce – No substitutions.
- Diced green chilis – You can skip these if you want a milder dish or use chopped jalapeños for more heat.
- Ground cumin – No substitutions.
- Salt and pepper – No substitutions.
- Monterey Jack cheese – Pepper Jack or a Mexican cheese blend are good alternatives.
Mandy’s Top Tip
Shred your own cheese for the best melt. Pre-shredded cheese is coated with anti-clumping agents that can make it melt unevenly. I use a rotary cheese shredder I love, and it makes the job quick and easy.
Tips for Success
Cut the chicken evenly – Aim for 1-inch pieces so everything cooks at the same rate and stays juicy.
Stir the pasta occasionally – This helps prevent it from sticking to the bottom of the pot while it simmers.
Don’t rush the simmer – Let the pasta simmer gently so it cooks through and absorbs all the enchilada flavor. A rolling boil can cook the outside too fast and leave the inside underdone.
Taste before serving – Depending on your enchilada sauce and broth, the saltiness can vary. Give it a quick taste before serving and adjust if needed.
How to Make The One Pot Chicken Pasta
This recipe is super simple to make. First, sauté the onion and chicken, then add everything else right into the pot. Let it simmer until the pasta is tender, and finish with a handful of melty cheese on top.
Sauté the onions.
Add the pasta and liquids.
Brown the chicken.
Cook until tender and stir in cheese.
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Cheesy Chicken Enchilada Pasta
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 large yellow onion diced
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 8 ounces rotini pasta about 3 cups
- 2 cups chicken broth
- 1 (19 ounces) can red enchilada sauce
- 1 (4 ounces) can diced green chilis
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 cups Monterey Jack cheese shredded and divided
Instructions
- Heat avocado oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes, until it starts to soften.
- Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until no longer pink on the outside.
- Stir in the rotini, chicken broth, enchilada sauce, green chilis, cumin, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cover and cook for 15 minutes, stirring occasionally.
- Remove the lid and continue cooking for an additional 5 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is tender.
- Stir in 1 cup of the shredded cheese until melted.
- Sprinkle the remaining 1 cup of cheese over the top. Cover for 1 to 2 minutes until the cheese on top is melted.
- Serve warm and enjoy!
Notes
- Any short, dry pasta shape can be used.
- Two (10-ounce) cans of enchilada sauce can be used if you cannot find a 19-ounce can.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Warm over medium heat on the stove, adding a splash of broth or water to loosen the sauce. You can also microwave it in 30-second bursts, stirring in between
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.