Chicken Enchilada Pasta (Printable)

A flavorful fusion combining bold enchilada flavors with pasta, black beans, and melted cheese for an easy weeknight meal.

# Ingredient List:

→ Poultry

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz penne or rotini pasta

→ Vegetables & Beans

03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 bell pepper, diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) diced tomatoes, drained
08 - 1 cup frozen corn

→ Sauces & Dairy

09 - 2 cups red enchilada sauce
10 - 1.5 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 0.5 cup sour cream

→ Spices & Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 teaspoon chili powder
16 - Salt and pepper to taste
17 - 2 tablespoons olive oil

→ Garnishes

18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Diced avocado

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large deep skillet over medium heat. Add diced onion and bell pepper, sautéing for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute longer.
03 - Add shredded chicken, drained black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 3-4 minutes until heated through.
04 - Pour enchilada sauce into the skillet and bring to a gentle simmer. Add the cooked pasta and toss until evenly coated.
05 - Reduce heat to low. Stir in sour cream and half of the combined cheeses, mixing until creamy and fully incorporated.
06 - Sprinkle remaining cheeses evenly over the surface. Cover the skillet and let sit for 3-4 minutes until cheese melts and becomes bubbly.
07 - Transfer to serving bowls or plates. Garnish with fresh cilantro, green onions, and diced avocado as desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet after the pasta is done, so cleanup is almost nonexistent.
  • The smoky paprika and cumin make your kitchen smell like a cantina in the best way.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
  • You can stretch it to feed six people by adding an extra can of beans and a handful more pasta.
02 -
  • Drain the tomatoes and beans completely or the sauce will be too thin and won't coat the pasta properly.
  • Don't skip stirring in half the cheese before topping, it makes the sauce creamy instead of just cheesy on top.
  • If your skillet isn't deep enough, transfer everything to a large pot before adding the pasta.
03 -
  • Use a deep skillet or Dutch oven so you have room to toss the pasta without making a mess on the stove.
  • Taste the sauce before adding salt, the enchilada sauce and cheese are already salty and you might not need any.
  • If you want a baked version, transfer everything to a casserole dish, top with cheese, and bake at 375°F for 15 minutes until bubbly.
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