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Creamy One Pot Chicken Enchilada Pasta

This Creamy One-Pot Chicken Enchilada Pasta is the perfect easy weeknight family meal made with simple ingredients in 30 minutes or less!
Course Dinner
Cuisine American, Mexican, Weeknight Meal
Keyword Creamy One Pot Chicken Enchilada Pasta, One Pot Chicken Pasta, One Pot Enchilada
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 530kcal
Author Chrissie (thebusybaker.ca)


  • 1 cup chopped cherry tomatoes
  • 1 large green pepper, diced
  • 1 1/2 cups cooked chicken (rotisserie chicken works great!)
  • 1 cup shredded cheese (I use a mix of cheddar and monterey jack)
  • 250 grams Barilla Fusilli pasta (about half a pound)
  • 1 cup enchilada sauce
  • 3 cups chicken broth
  • 1 cup half and half cream
  • chopped cilantro or parsley for garnish (optional)


  • Heat a large skillet over medium heat.
  • Add the chopped tomatoes, green pepper, cooked chicken, shredded cheese, Barilla Fusilli pasta, enchilada sauce, chicken broth and cream.
  • Cover and bring to a boil.
  • Let boil for about 5 minutes, stirring once or twice.
  • Remove the lid, reduce the heat slightly and continue to cook, stirring every few minutes until the sauce is absorbed and the pasta is cooked to al-dente (about 15 minutes).
  • Sprinkle with some chopped cilantro (if desired) and serve.



I love using homemade enchilada sauce in this recipe instead of conventional enchilada sauce from a can - I keep some on hand in the freezer for recipes like this one. You can click here for my homemade enchilada sauce recipe.


Serving: 1serving | Calories: 530kcal | Carbohydrates: 59g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 1414mg | Potassium: 653mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1159IU | Vitamin C: 56mg | Calcium: 243mg | Iron: 3mg