This One Pot Chicken Enchilada Pasta brings all the flavors of chicken enchiladas together with penne pasta in a single skillet in under 30 minutes. No extra pans, no boiling pasta separately, and no rolling individual enchiladas. Everything simmers in one pan, producing a saucy, cheesy pasta with the bold, smoky notes of a great enchilada in a fraction of the time.
This is a weeknight dinner that quickly earns a permanent spot in the rotation. The pasta cooks right in the enchilada sauce and diced tomatoes with green chiles, soaking up the slightly smoky, tangy flavor as it softens. By the time the penne is tender, the sauce has thickened and coated every piece, tasting like it simmered for hours. Top servings with avocado, sour cream, cilantro, and chives for a meal that looks and tastes like serious effort while only needing one pan to clean.
Ingredients Needed to Make Chicken Enchilada Pasta
Simple, pantry-friendly ingredients for one skillet:
- Toppings: cilantro, chives, avocado, sour cream
- Penne pasta (cooks in the sauce; holds up well to simmering)
- Can of diced tomatoes with green chiles (adds acidity, texture, and mild heat)
- Can of enchilada sauce (mild, medium, or hot depending on preference)
- Water (to provide the liquid for cooking the pasta)
- Cooked shredded chicken breast (rotisserie chicken speeds things up)
- Can of black beans, drained and rinsed (adds protein and substance)
- Frozen corn (adds sweetness and color)
- Taco seasoning (boosts Tex‑Mex flavor)
- Shredded mild cheddar cheese (stirred in at the end for creaminess)
How to Make One Pot Chicken Enchilada Pasta
One skillet, four steps, about 30 minutes. Here’s the straightforward method.
Step 1: Start the Pasta in the Sauce
In a large skillet over high heat, combine the dry penne, diced tomatoes with green chiles, enchilada sauce, and water. Stir and bring to a boil. The pasta will begin to absorb the liquid and starch released by the pasta will help thicken the sauce as it cooks.
Step 2: Add the Remaining Ingredients
When the mixture reaches a boil, add the shredded cooked chicken, drained black beans, frozen corn, and taco seasoning. Stir to distribute everything, reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally. The pasta is done when tender and the sauce has thickened to coat the pasta.
Step 3: Add the Cheese
Remove the lid and stir in the shredded cheddar. It will melt quickly into the hot pasta and sauce, creating a creamy finish. If the mixture seems too thick, loosen with a splash of water and stir until you reach the desired consistency.
Step 4: Top and Serve
Serve directly from the skillet into bowls and offer toppings for customization. A dollop of sour cream, sliced or diced avocado, fresh cilantro, and sliced chives add freshness and balance the rich sauce. Serve while hot and the cheese is still melted.
Expert Tip: Stir the pasta occasionally while cooking to prevent sticking and ensure even cooking.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce and thicken overnight; the flavors deepen as it rests.
To reheat, add a splash of water or broth to the portion and microwave on medium in 60-second intervals, stirring between each, until heated through. Reheating on the stovetop over medium-low heat with a little liquid and frequent stirring works well and helps control texture.
This recipe is not ideal for freezing because the pasta can become overly soft after thawing. For best results, enjoy fresh or refrigerated within a few days.
How to Serve One Pot Chicken Enchilada Pasta
Serve it straight from the skillet into deep bowls and let everyone top their own. Sour cream and avocado provide a cool, creamy contrast to the smoky sauce, while fresh cilantro brightens the dish. For a fuller meal, offer warm flour tortillas, tortilla chips, or a simple green salad with lime vinaigrette. Add hot sauce or pickled jalapeños for extra heat as desired.
Frequently Asked Questions About Chicken Enchilada Pasta
Can I use uncooked chicken instead of pre-cooked shredded chicken?
Yes. Dice raw chicken into small pieces and add it with the pasta and sauce in Step 1. The 20-minute simmer typically cooks small pieces through; ensure the chicken reaches 165°F before serving. Rotisserie chicken remains the quickest, most flavorful option.
Can I use a different pasta shape?
Yes. Choose short, sturdy shapes that hold up to simmering, such as rotini, ziti, rigatoni, or bowties. Avoid delicate or very thin pastas like angel hair, which will overcook during the 20-minute simmer.
Can I make this spicier?
Yes. Use medium or hot enchilada sauce, add diced jalapeños, increase the taco seasoning, or stir in cayenne. Finish with sliced fresh jalapeños or a drizzle of hot sauce to taste.
Can I make this vegetarian?
Yes. Omit the chicken and increase the beans or add another can for extra protein. Diced sautéed zucchini or roasted sweet potato also add hearty texture and flavor.
Why cook the pasta in the sauce instead of separately?
Cooking pasta directly in the sauce lets it absorb flavor as it hydrates. The starch released helps thicken the sauce and creates a cohesive texture that clings to the pasta. Cooking separately produces a less integrated result and an extra pot to clean.
Easy One Pot Pasta Recipes
- One Pot Buffalo Chicken Pasta
- One Pot Cajun Chicken Pasta
- Creamy Tomato Basil Tortellini Skillet
- One Pot Lemon Chicken Orzo
One Pot Chicken Enchilada Pasta
Ingredients
- 2 cups penne pasta
- 10 ounce can of diced tomatoes with green chiles
- 10 ounce can of enchilada sauce
- 1 1/2 cups water
- 2 cups shredded cooked chicken breast
- 15 ounce can of black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- 3/4 cups mild cheddar cheese, shredded
- cilantro, chives, avocado and sour cream for topping, as desired
Instructions
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In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water.
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Heat to a boil, then reduce to medium.
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Add chicken, black beans, corn and taco seasoning. Reduce heat to low, cover and simmer for 20 minutes, or until pasta is tender and cooked through.
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Stir in cheese, add desired toppings, and serve immediately.
Notes
Store in a sealed container in the refrigerator for up to 3–4 days. Reheat before serving.
Nutrition
Nutrition information is an approximation.
Additional Info
This recipe was originally published in 2014 and updated in January 2021 with new photos and tips.