Creamy One-Pan Chicken Enchilada Pasta: Indulgent and Delicious

Introduction

Hey there! I’m Jenny, and today, I’m thrilled to share with you my recipe for One-Pan Creamy Chicken Enchilada Pasta. As a wife and mom, I cherish the moments spent in the kitchen, especially when my 6-year-old son joins in. Cooking together transforms our kitchen time into precious bonding moments. This dish is perfect for a quick family dinner and brings that cozy, indulgent feeling we all love.

This recipe combines the rich flavors of traditional chicken enchiladas with the comforting characteristics of pasta. Plus, it’s made in just one pan, making cleanup a breeze. Let’s dive into this delicious dish that’s sure to impress your family and friends!

Ingredients

Gather these simple yet flavorful ingredients to whip up your One-Pan Creamy Chicken Enchilada Pasta:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups chicken broth
• 8 oz uncooked pasta (penne or rotini work well)
• 1 cup corn (frozen or canned)
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Timing

This recipe is not only delicious but also quick to prepare. Here’s a breakdown of the timing:

• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: 35 minutes

Step-by-Step Instructions

Now, let’s get cooking! Follow these easy steps to create your One-Pan Creamy Chicken Enchilada Pasta:

Step 1: Sauté the Chicken

In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remember to stir occasionally for even cooking.

Step 2: Add Vegetables

Next, add the chopped onion, garlic, and bell pepper to the skillet. Sauté them for another 3-4 minutes until the vegetables soften.

Step 3: Combine the Sauces

Pour in the red enchilada sauce, chicken broth, and black beans. Stir well to combine everything. This step is where the magic begins!

Step 4: Cook the Pasta

Add the uncooked pasta and corn, mixing everything together. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.

Step 5: Add Creaminess

Once the pasta is cooked, remove the skillet from heat. Stir in the sour cream or Greek yogurt until it’s fully combined. This will give your dish that creamy, indulgent texture!

Step 6: Top with Cheese

Finally, sprinkle the shredded cheese on top. You can cover the skillet for a couple of minutes to help the cheese melt, or pop it under the broiler for a quick finish.

Nutritional Information

Here’s a quick look at the nutritional breakdown per serving (based on 6 servings):

• Calories: 450
• Protein: 30g
• Fat: 20g
• Carbohydrates: 40g
• Sugar: 2g
• Fiber: 5g

Healthier Alternatives

If you’re looking for ways to lighten up the dish, here are some alternatives you can consider:

• Use whole wheat pasta for added fiber.
• Substitute Greek yogurt for sour cream for a protein boost.
• Swap out regular cheese for a reduced-fat variety.
• Add extra veggies like spinach or zucchini for more nutrients.

Serving Suggestions

To elevate your meal, consider these serving suggestions:

• Garnish with fresh cilantro and lime wedges for a burst of flavor.
• Serve alongside a simple green salad to add freshness.
• Pair with tortilla chips for that extra crunch.

Common Mistakes to Avoid

Even experienced cooks can make mistakes, so here are some tips to ensure your dish turns out perfectly:

• Don’t overcook the pasta. It will continue cooking in the skillet.
• Use low-sodium chicken broth to control the salt level.
• Stir occasionally to prevent sticking and ensure even cooking.

Storage Tips

Have leftovers? Here’s how to store them:

• Allow the dish to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• To reheat, add a splash of chicken broth to help loosen the sauce.

Conclusion

In just about 35 minutes, you’ve created a delicious and indulgent meal with your One-Pan Creamy Chicken Enchilada Pasta. I hope this recipe brings joy to your kitchen just as it does to mine. Feel free to share your cooking experiences, tips, and any variations you try!

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Using rotisserie chicken is a great time-saver. Just shred it and add it in after the vegetables are sautéed.

Is this dish freezer-friendly?

Yes, it can be frozen! Just make sure to store it in an airtight container. It can last for up to 3 months in the freezer.

Can I make this vegetarian?

Definitely! Substitute the chicken with extra beans or vegetables like mushrooms and zucchini.

Final Thoughts

Thank you for joining me on this culinary journey today! Cooking should be fun and stress-free, and I hope my One-Pan Creamy Chicken Enchilada Pasta helps you create wonderful memories with your loved ones. If you enjoyed this recipe, don’t forget to explore more on Recipes Cookery. Happy cooking!

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