Ingredients
Scale
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)
Instructions
- Heat olive oil in a large skillet, add chicken, season, and cook until browned, about 5-7 minutes.
- Add onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
- Stir in enchilada sauce, chicken broth, and black beans; mix well.
- Add pasta and corn, bring to a boil, then simmer covered for about 15 minutes until pasta is al dente.
- Remove from heat and stir in sour cream or Greek yogurt until combined.
- Top with shredded cheese and cover until melted or broil for a quick finish.
Notes
- For extra flavor, consider adding spices like cumin or chili powder.
- This dish can be topped with avocado or jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg