Skillet Cheesy Chicken Enchilada Pasta

This hearty one pot pasta meal serves 8. But if you want to scale it down to serve 4, this recipe can be halved.

Total Time45

Servings: Servings

Calories: 642kcal

1 lb. (455g) boneless skinless chicken , cut into bite sized pieces
1 lb. (455g) pasta (macaroni, rotini or penne), cooked to package instructions.
2 Tablespoons (30ml) olive oil
1/2 onion , chopped
3 cloves garlic , minced or 1 teaspooon garlic powder
14.5 oz. (411g or @2 1/4 cups) diced tomatoes , undrained
15.5 oz. (439g @1 3/4 cups) black beans , drained, rinsed
1 cup (140ml) corn
20 oz. (566g or @ 2 cups) enchilada sauce
1/2 cup (120ml) sour cream
1 Tablespoon (15ml) chili powder
1 teaspoon (5ml) ground cumin
1/2 teaspoon paprika
1 teaspoon salt , or to taste
black pepper , to taste
3 cups (12 oz.-340g) shredded sharp Cheddar cheese
3 green onions , chopped
Optional toppings: extra shredded cheese , sliced black olives, minced cilantro, diced avocado, chopped tomato

Cook pasta to package instructions. Make sure to cook it on the al dente side since it will cook a little more with the sauce. Drain, rinse and set aside.
Heat pan on medium high heat. Add oil and then add onions and garlic, cook until soft and fragrant. Add chicken and cook until brown on all sides.
Add diced tomatoes, black beans, corn, enchilada sauce, sour cream, chili powder, cumin, paprika, salt and pepper to taste.
Let sauce simmer for about 3 minutes, then add pasta to the pan. Stir evenly then add cheese. Cover and cook pasta for about another 3 minutes or until cheese is completely melted.
Add green onions and any desired optional toppings. Serve warm.

Course: Main Course

Cuisine: American, Mexican