Chicken tortilla soup and weeknight pasta night had a baby. This one-pot chicken tortilla pasta takes everything you love about the soup — taco-seasoned chicken, fire-roasted tomatoes, black beans, sweet corn — and tosses it with penne that cooks directly in the pot. The pasta is the one-pot enabler here: it absorbs the seasoned tomato broth as it cooks, turning the whole dish into a saucy, cheesy skillet-style pasta with zero extra pans and zero draining.
Why you’ll love it
- One pot, start to finish. The penne cooks right in the seasoned broth — no separate pot, no draining, no extra dishes.
- Tortilla soup flavor, pasta comfort. Taco seasoning, fire-roasted tomatoes, black beans, corn, plus a crunchy tortilla-strip finish.
- ~35g protein per serving (estimated), from chicken breast, black beans, and cheddar.
- Genuinely 30 minutes. Sear, simmer, stir in the finishers, top, done.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning, homemade (see below) or store-bought
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 12 oz penne pasta, uncooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup tortilla strips, plus more for serving
- 1/4 cup chopped fresh cilantro, plus more for serving
- Lime wedges and sour cream, for serving
For the homemade taco seasoning
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, Makes about 2 tablespoons — exactly what this recipe needs
Equipment
A large deep pot or Dutch oven with lid (5-quart or larger), a wooden spoon or spatula, and an instant-read thermometer.
Instructions
- Sear the chicken (5 minutes). Heat the olive oil in a large deep pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook, turning once, until golden on the outside and cooked through, about 5 minutes. Transfer to a plate and set aside — it will finish in the sauce later.
- Soften the onion and bloom the spices (4 minutes). Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and taco seasoning; cook 1 minute more, until fragrant.
- Add tomatoes, broth, and penne (2 minutes). Pour in the fire-roasted tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom. Stir in the uncooked penne. Bring to a boil.
- Simmer covered (11 minutes). Reduce the heat to medium-low, cover, and cook, stirring twice, until the penne is tender and the sauce has thickened slightly, about 11 minutes. The pasta cooks directly in the seasoned broth — this is the one-pot enabler, so don’t drain anything.
- Finish with beans, corn, chicken, and cheese (2 minutes). Uncover and stir in the black beans, corn, and the seared chicken with any accumulated juices. Sprinkle 1 cup of the cheddar over the top and stir until melted and the mixture is saucy. If it looks too thick, splash in 2–3 tablespoons of broth.
- Top and serve (1 minute). Sprinkle with the remaining 1/2 cup cheddar, then shower with tortilla strips and cilantro. Serve with lime wedges and sour cream.
Doneness cues: Chicken must reach 165°F internally — bite-size pieces sear through in about 5 minutes, and the final simmer guarantees it. The penne is done when tender with a little saucy broth clinging to it; it keeps absorbing liquid as it stands, so serve promptly.
30-Minute One-Pot Chicken Tortilla Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large deep pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook, turning once, until golden on the outside and cooked through, about 5 minutes. Transfer to a plate and set aside — it will finish in the sauce later.
- Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and taco seasoning; cook 1 minute more, until fragrant.
- Pour in the fire-roasted tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom. Stir in the uncooked penne. Bring to a boil.
- Reduce the heat to medium-low, cover, and cook, stirring twice, until the penne is tender and the sauce has thickened slightly, about 11 minutes. The pasta cooks directly in the seasoned broth — this is the one-pot enabler, so don’t drain anything.
- Uncover and stir in the black beans, corn, and the seared chicken with any accumulated juices. Sprinkle 1 cup of the cheddar over the top and stir until melted and the mixture is saucy. If it looks too thick, splash in 2–3 tablespoons of broth.
- Sprinkle with the remaining 1/2 cup cheddar, then shower with tortilla strips and cilantro. Serve with lime wedges and sour cream.
Notes
Nutrition note
Protein is estimated at about 35g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 — slightly richer and very forgiving if they cook a minute long.
- No penne? Rotini or ziti work the same way; check 1–2 minutes early since shapes vary.
- Make it spicier: add a diced jalapeño with the onion, or use fire-roasted tomatoes with green chiles.
- Dairy-free: skip the cheddar or use your favorite dairy-free shreds; the tortilla strips and lime carry plenty of flavor.
- Don’t skip the covered simmer in step 4 — trapped steam is what cooks the penne evenly without a second pot.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a saucepan over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The pasta softens slightly after freezing but the flavor holds. Pack tortilla strips separately so they stay crisp.
Frequently asked questions
Does the pasta really cook in the pot? Yes — that’s the whole point. The penne simmers in the fire-roasted tomato and chicken broth mixture, absorbing the seasoning as it cooks. No second pot, no draining, and the starch the pasta releases thickens the sauce.
Can I use chicken thighs instead of breasts? Absolutely — boneless, skinless thighs swap in 1:1 and stay juicy. Cut them into 1-inch pieces and sear the same way.
Is this good for meal prep? Very — portion into containers for up to 4 days. Pack the tortilla strips, cilantro, and lime separately so the crunch and freshness survive reheating.
How do I keep the pasta from overcooking? Pull it off the heat when the penne is just tender with a little saucy liquid left; it keeps drinking broth as it stands. Leftovers will be thicker — loosen with a splash of broth when reheating.
Can I make it gluten-free? Use your favorite gluten-free penne and check it 1–2 minutes early, since gluten-free pasta can go from done to mushy fast in a simmering pot.
More one-pot chicken dinners
If you like one-pan chicken dinners, try our 25-Minute Honey Garlic Chicken & Green Beans. For another 30-minute bowl, 30-Minute Teriyaki Salmon Bowls are a reader favorite. Craving the original? Our 30-Minute High-Protein Chicken Tortilla Soup is all one pot.