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30-Minute One-Pot Chicken Enchilada Pasta

Seared chicken, penne simmered in smoky red enchilada sauce, black beans, and corn, finished with melty cheese — one pot, 30 minutes, about 40g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breasts cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 3 tbsp homemade enchilada seasoning see note
  • 1 (15 oz) can red enchilada sauce
  • 1 (10 oz) can diced tomatoes with green chiles undrained
  • 3 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 Mexican-blend cheese
  • 3 green onions thinly sliced, plus more for serving
  • 1/4 cup chopped fresh cilantro plus more for serving

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden on the outside and cooked through, about 5 minutes. Remove to a plate — it will finish in the simmer later.
  2. Reduce the heat to medium. Add the onion and bell pepper to the skillet; cook until softened, about 3 minutes. Add the garlic and enchilada seasoning; cook 1 minute more, until fragrant.
  3. Pour in the enchilada sauce, diced tomatoes with their juices, and the chicken broth, scraping up any browned bits. Stir in the uncooked penne. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the penne is tender and the sauce has thickened, about 10 minutes. Stir once halfway through so nothing sticks.
  5. Uncover and stir in the black beans, corn, and the reserved chicken. Cook 1–2 minutes, until everything is heated through and the mixture is thick but still saucy. If it looks dry, splash in 2–3 tablespoons of broth.
  6. Take the skillet off the heat. Sprinkle the cheese evenly over the top, cover, and let stand 1–2 minutes, until melted and creamy. Shower with green onions and cilantro and serve straight from the pot.

Notes

Food safety: chicken must reach 165°F internally — the sear plus the long simmer guarantees it. The cheese goes on off the heat for a silky melt. Leftovers 4 days refrigerated / 3 months frozen; reheat to 165°F. Protein ~40g/serving estimated from USDA FoodData Central; not lab-tested.