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In today's fast-paced world, home cooks are increasingly turning to one-pot meals as a solution for quick, delicious dinners that require minimal effort and cleanup. One-pot meals not only reduce the number of dishes to wash but also allow for the harmonious melding of flavors, making dinner both simple and satisfying. One such delightful dish that epitomizes this convenience is the One-Pot Cheesy Chicken Enchilada Pasta. This recipe combines the comforting essence of pasta with the bold, zesty flavors of traditional enchiladas, resulting in a hearty meal that is sure to please the entire family.

One-Pot Chicken Enchilada Pasta

Discover the ultimate comfort food with this One-Pot Cheesy Chicken Enchilada Pasta recipe. Perfect for busy weeknights, this dish combines the rich, zesty flavors of enchiladas with hearty pasta, all in one simple pot. Enjoy juicy chicken thighs, fresh veggies, and a creamy, melty cheese sauce that the whole family will love. Easy cleanup and bold flavors make this a must-try recipe for any home cook looking for convenience without sacrificing taste.
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Ingredients
  

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, diced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (10 oz) red enchilada sauce

4 cups chicken broth

12 ounces penne pasta (or any pasta of your choice)

1 cup corn kernels (frozen or fresh)

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

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

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Add Vegetables: Add the diced onion, minced garlic, and red bell pepper to the pot. Sauté for another 3-4 minutes until the vegetables are softened.

      Mix in Sauces and Pasta: Pour in the red enchilada sauce and chicken broth, stirring to combine. Bring the mixture to a simmer, then add the penne pasta, corn, and black beans. Ensure that the pasta is submerged in the liquid.

        Cook the Pasta: Cover the pot with a lid and let the pasta cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. If needed, add a little more broth or water.

          Cheese Time: Once the pasta is cooked, lower the heat and stir in the shredded cheese until melted and creamy. Adjust seasoning if necessary.

            Serve: Remove from heat and let the dish sit for a couple of minutes. Garnish with chopped cilantro and an extra sprinkle of cheese. Serve with lime wedges on the side for a burst of freshness.

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