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In the realm of comfort food, few dishes can rival the simplicity and satisfaction of a one-pot meal. Among these, One-Pot Cheesy Chicken Enchilada Pasta stands out as a deliciously convenient option that caters to both busy weeknights and relaxed weekends. This dish combines the rich, zesty flavors of traditional enchiladas with the hearty texture of pasta, all cooked in a single pot for minimal cleanup. With its creamy, cheesy goodness and a vibrant medley of spices, this recipe is sure to become a favorite in your household.

One-Pot Chicken Enchilada Pasta

Discover the ultimate comfort food with this One-Pot Cheesy Chicken Enchilada Pasta recipe! Perfect for busy nights and weekends, this dish brings together the zesty flavors of enchiladas with the heartiness of pasta, all in a single pot for easy cleanup. Featuring tender chicken thighs, vibrant vegetables, and a creamy cheese blend, it's not only delicious but also nutritious. Enjoy a dish that's satisfying and stress-free, perfect for the whole family!
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Ingredients
  

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, diced into bite-sized pieces

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper to taste

1 small onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (10 oz) red enchilada sauce

4 cups low-sodium chicken broth

12 ounces penne pasta (or your preferred pasta)

1 cup corn kernels (can be frozen or fresh)

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup shredded Mexican blend cheese (plus additional for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced chicken thighs and sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

    Add Vegetables: Incorporate the diced onion, minced garlic, and red bell pepper into the pot with the chicken. Sauté for another 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.

      Mix in Sauces and Pasta: Pour in the red enchilada sauce and chicken broth, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer, then add the penne pasta, corn, and black beans, ensuring that the pasta is fully immersed in the liquid.

        Cook the Pasta: Cover the pot with a lid and allow the pasta to cook for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente, and most of the liquid should be absorbed. If necessary, add a splash more broth or water for desired consistency.

          Cheese Time: Once the pasta reaches the perfect doneness, reduce the heat to low and stir in the shredded cheese. Keep stirring until the cheese is fully melted and the mixture is creamy. Taste and adjust the seasoning if needed.

            Serve: Remove the pot from heat and let the dish sit for a few minutes to thicken slightly. Garnish generously with chopped cilantro and an extra sprinkle of cheese on top. Serve immediately with lime wedges on the side for a zesty finish.

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                - Presentation Tips: Serve in bowls, topped with an extra sprinkle of cheese and cilantro, accompanied by lime wedges for squeezing over each serving as desired.