Creamy One-Pot Chicken Enchilada Pasta
A quick and easy creamy one-pot chicken enchilada pasta recipe that comes together in under 30 minutes, delivering comforting Mexican-inspired flavors with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
Scale
- 2 medium boneless, skinless chicken breasts (about 1 lb / 450 g), shredded after cooking
- 8 ounces (225 g) elbow macaroni
- 1 ½ cups (360 ml) enchilada sauce (medium heat recommended)
- 2 cups (480 ml) low sodium chicken broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups (170 g) shredded sharp cheddar cheese
- 4 ounces (115 g) cream cheese, softened
- ½ cup (120 ml) full-fat sour cream
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side until cooked through and no longer pink inside (internal temp 165°F / 74°C). Remove and shred or chop into bite-sized pieces. Set aside.
- In the same skillet, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Sprinkle in 1 teaspoon cumin and 1 teaspoon chili powder, stirring to coat the onions and garlic evenly.
- Pour in 1 ½ cups enchilada sauce and 2 cups chicken broth. Stir well and bring to a gentle boil.
- Add 8 ounces elbow macaroni, ensuring noodles are submerged. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until pasta is tender and liquid mostly absorbed.
- Reduce heat to low. Stir in shredded chicken, 1 ½ cups shredded cheddar, 4 ounces cream cheese, and ½ cup sour cream. Mix until cream cheese melts and sauce is creamy. Add a splash of broth or water if sauce is too thick.
- Taste and adjust salt and pepper. Optionally add extra chili powder or a squeeze of lime juice.
- Serve immediately, garnished with chopped fresh cilantro or green onions if desired.
Notes
Stir gently and consistently during simmering to prevent pasta from sticking. Use room temperature cream cheese for smooth melting. Shred chicken finely for better distribution. Adjust salt gradually due to salty broth and enchilada sauce. Add a splash of broth or milk when reheating leftovers to restore creaminess.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 475
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: chicken enchilada pasta, one-pot pasta, creamy pasta, quick dinner, Mexican-inspired, easy weeknight meal