Comforting Tex-Mex pasta loaded with chicken, cheese, and a creamy enchilada-inspired sauce in just one pot.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 12 oz penne or rotini pasta, uncooked
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Sauces & Liquids
06 - 2 cups low-sodium chicken broth
07 - 1 can (10 oz) red enchilada sauce
08 - 1 can (10 oz) diced tomatoes with green chiles, undrained
09 - 1 cup heavy cream
→ Cheeses
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices & Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt, or to taste
16 - ¼ tsp black pepper
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Sliced green onions
19 - Sour cream
# Preparation Steps:
01 - Heat a tablespoon of cooking oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and diced bell pepper, sautéing for 3-4 minutes until tender. Stir in the minced garlic and cook for an additional minute until fragrant.
02 - Incorporate the enchilada sauce, diced tomatoes with green chiles, chicken broth, heavy cream, cumin, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to blend the flavors.
03 - Introduce the uncooked pasta and the cooked chicken to the skillet. Stir well, ensuring all pasta is submerged in the liquid mixture.
04 - Bring the mixture to a gentle boil. Reduce the heat to medium-low, cover the skillet, and allow to simmer for 12-15 minutes. Stir occasionally until the pasta reaches an al dente texture and most of the liquid has been absorbed.
05 - Remove the lid and stir in the cheddar and Monterey Jack cheeses until fully melted and the sauce achieves a creamy consistency.
06 - Taste the dish and adjust seasoning if necessary. Serve hot, optionally garnished with chopped fresh cilantro, sliced green onions, and a dollop of sour cream.
