Pin It The smoke alarm went off twice the first time I tried making this, not because anything burned, but because I got too excited with the paprika and created a red fog over my stove. My roommate walked in, fanned the air with a dish towel, and said it smelled like a taco truck parked in our kitchen. She wasn't wrong. That chaotic Tuesday night turned into one of our favorite accidental traditions, and now this pasta shows up on our table at least twice a month.
I made this for a potluck once and labeled it fusion experiment, half expecting people to politely take one bite and move on. Instead, three different friends texted me the next day asking for the recipe, and one of them admitted she ate the leftovers cold for breakfast. That's when I knew this dish had earned its place in my regular rotation.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, the meat is already juicy and seasoned, and you can shred it in under two minutes with two forks.
- Penne or rotini pasta: The ridges and tunnels in these shapes grab onto the enchilada sauce beautifully, making every forkful satisfying and saucy.
- Black beans: Rinsing them well removes that metallic canned taste and prevents the sauce from getting too starchy.
- Bell pepper: Red peppers add a subtle sweetness that balances the spice, but green works if that is what you have on hand.
- Onion and garlic: Sauteing these first builds a savory base that makes the whole dish smell like something simmering in a restaurant kitchen.
- Diced tomatoes: Draining them keeps the sauce from becoming watery, which I learned after one soupy disaster.
- Frozen corn: Optional, but it adds little bursts of sweetness and texture that make each bite more interesting.
- Red enchilada sauce: This is the soul of the dish, choose a brand you actually like because it will dominate the flavor.
- Cheddar and Monterey Jack cheese: The combo melts into a creamy, stretchy blanket over the pasta, and using both gives you more depth than just one cheese alone.
- Sour cream: Stirred in at the end, it cools the heat just enough and adds a tangy richness that rounds everything out.
- Cumin, smoked paprika, chili powder: These three spices create that warm, earthy Tex-Mex backbone, and the smoked paprika especially adds a layer that feels almost grilled.
- Olive oil: A good glug prevents sticking and helps the vegetables soften without browning too fast.
- Fresh cilantro, green onions, avocado: Garnishes that add brightness and a cool, creamy contrast to the warm, spicy pasta.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until just al dente, because it will continue softening once it hits the sauce. Drain it well so you don't dilute the enchilada goodness.
- Saute the vegetables:
- Heat olive oil over medium heat and toss in the onion and bell pepper, stirring occasionally until they soften and smell sweet. Add the garlic last so it doesn't burn, just one minute is enough to release that sharp, fragrant bite.
- Add the protein and beans:
- Stir in your shredded chicken, black beans, diced tomatoes, corn, and all the spices, letting everything warm through and mingle for a few minutes. This is when your kitchen starts to smell like a fiesta.
- Simmer with enchilada sauce:
- Pour in the enchilada sauce and bring it to a gentle simmer, then fold in the cooked pasta and toss until every piece is coated. The sauce should cling to the pasta, not pool at the bottom.
- Stir in the creamy elements:
- Lower the heat and mix in the sour cream and half your cheeses, stirring until everything melts into a luscious, unified sauce. This step transforms it from saucy pasta into something truly comforting.
- Top and melt:
- Sprinkle the remaining cheeses over the top, cover the skillet, and let it sit off the heat for a few minutes until the cheese melts into a gooey, bubbly layer. Resist the urge to peek too early or you will lose the steam.
- Garnish and serve:
- Finish with a handful of fresh cilantro, sliced green onions, or creamy avocado chunks if you like. Serve it straight from the skillet for maximum cozy vibes.
Pin It One rainy night, my brother came over unannounced and I threw this together with whatever I had in the pantry. He ate two full plates, then asked if he could take the rest home, and the next weekend he tried making it himself and called me halfway through to ask why his sauce looked weird. Turns out he forgot to drain the tomatoes, and we laughed about it while I talked him through fixing it over speakerphone.
Making It Your Own
This dish is forgiving and adaptable, so feel free to lean into what you have on hand or what your taste buds are craving. Swap the chicken for ground beef or turkey if that is what is in your fridge, or leave out the meat entirely and load up on extra beans and veggies for a hearty vegetarian version. If you like heat, toss in diced jalapeños or a pinch of cayenne, and if you are cooking for kids or spice-averse eaters, use a mild enchilada sauce and go easy on the chili powder. I have even made this with leftover taco meat, and it worked beautifully.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day when the flavors have had time to settle and deepen. Reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch in a covered skillet over low heat, stirring gently to prevent sticking. I have never tried freezing this because it never lasts long enough in my house, but I imagine it would hold up well if you portion it into freezer-safe containers and reheat it slowly on the stove.
Serving Suggestions
This pasta is a full meal on its own, but it pairs beautifully with a simple side salad dressed in lime vinaigrette or a basket of warm tortilla chips with salsa. Sometimes I serve it with a dollop of guacamole on the side, and guests love spooning it right on top of their pasta for an extra creamy, cooling contrast. A cold beer or a fizzy lime soda completes the casual, feel-good vibe perfectly.
- Top with extra sour cream and a squeeze of fresh lime for brightness.
- Serve alongside crispy tortilla chips for scooping up every last cheesy bit.
- Pair it with a crunchy cabbage slaw tossed in cilantro-lime dressing to balance the richness.
Pin It This is the kind of dinner that makes everyone lean back in their chairs with satisfied sighs, the kind that turns a regular Wednesday into something a little more special. I hope it becomes one of those recipes you reach for when you want comfort, flavor, and a meal that feels like a warm hug from your kitchen.
Recipe Q&A
- → Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely. Using rotisserie chicken is an excellent time-saver. Simply shred it and add directly to your skillet in step 3. This reduces prep time significantly without compromising flavor or texture.
- → How do I adjust the spice level?
Start with the base seasoning and customize to your preference. Add diced jalapeños for fresh heat, increase chili powder for deeper warmth, or reduce it for a milder dish. Taste as you go to find your ideal balance.
- → Is this dish freezer-friendly?
Yes, this pasta freezes well before adding the final cheese layer. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven, covered, until warmed through.
- → Can I make this vegetarian?
Definitely. Omit the chicken and double the black beans to maintain protein content and heartiness. The remaining ingredients provide excellent flavor and substance for a satisfying vegetarian main course.
- → What pasta shapes work best?
Penne and rotini are ideal because they catch and hold the creamy sauce well. Rigatoni, fusilli, or even shells also work nicely. Avoid thin pastas that may break down in the sauce.
- → How should I store leftovers?
Store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or sauce to restore creaminess, or warm in the microwave in 1-minute intervals.