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One-Pot Creamy Chicken Enchilada Pasta

Close-up of a white bowl filled with creamy enchilada pasta, chicken pieces, and melted white cheese on top.
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Make this quick, family-friendly one-pot pasta dish that combines creamy texture with bold Tex-Mex enchilada flavors. It cooks fast with minimal cleanup.

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 red enchilada sauce
  • 2 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 8 ounces uncooked medium pasta shells or rotini
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1/2 cup chopped fresh cilantro, for garnish

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, chicken broth, diced tomatoes with green chilies, chili powder, cumin, and salt. Bring the mixture to a simmer.
  4. Add the uncooked pasta to the simmering sauce. Stir well to coat. Cover the pot, reduce the heat to medium-low, and cook 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.
  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.

Notes

  • For a spicier dish, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer ground beef, brown 1 pound of ground beef with the onion instead of using chicken. Drain excess fat before adding liquids.
  • If the sauce seems too thick after adding the cheese, add a splash more chicken broth or milk until you reach your desired consistency.

Nutrition

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