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Southwestern Chicken Enchilada Pasta

This Southwestern Chicken Enchilada Pasta is bursting with bold flavors and ready in under 30 minutes. Creamy, cheesy, and packed with smoky spices—perfect for weeknight dinners!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breast diced
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese cheddar or blend
  • fresh cilantro for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and set aside, reserving about a half cup of pasta water for later.
  • In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add a little more olive oil if needed. Sauté the diced onion and bell pepper until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Return the cooked chicken to the skillet with the vegetables. Add the black beans, corn kernels, cumin, chili powder, and enchilada sauce. Stir everything together and let it simmer for 3-4 minutes to meld the flavors.
  • Add the drained penne pasta to the skillet and toss to coat evenly with the enchilada sauce mixture. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  • Sprinkle the shredded cheese over the pasta, cover the skillet, and let it melt for 2-3 minutes. Once melted, garnish with freshly chopped cilantro for a burst of color and freshness.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden Spoon or Spatula
  • Colander
  • Measuring spoons and cups
  • Knife and cutting board

Notes

  • For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables like zucchini and mushrooms.
  • Adjust the chili powder and cumin to your preferred spice level for a milder or spicier dish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.