Pin This My neighbor knocked on my door one Thursday holding a foil-covered dish and said, "I made too much again." It was this pasta, still warm, smelling like cumin and melted cheese. I ate it standing at the counter and texted her for the recipe before I even finished the bowl. Now it's the dish I make when I need dinner to feel like a hug without spending an hour in the kitchen.
I brought this to a potluck once, and three people asked if I'd catered it. One friend scraped the bottom of the dish with a spoon and said, "This is what I want to eat when I'm too tired to think." I've been making double batches ever since, because it never lasts as long as I expect it to.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
- Penne or rotini pasta: The ridges and curves hold onto the sauce better than smooth noodles, making every bite more flavorful.
- Black beans: Rinse them well to avoid any metallic taste from the can, they add creaminess and protein without much effort.
- Bell pepper: Red peppers are sweeter and softer when cooked, green ones add a sharper bite if that's what you like.
- Onion: Dice it small so it melts into the sauce and doesn't overpower the other flavors.
- Garlic: Fresh cloves make all the difference, jarred garlic just doesn't have the same punch.
- Diced tomatoes: Drain them or the dish gets too watery, you want the sauce to cling not pool.
- Frozen corn: Optional but worth it, the little pops of sweetness balance the smoky spices perfectly.
- Red enchilada sauce: This is the backbone of the dish, buy a good brand or it'll taste flat no matter what you do.
- Cheddar cheese: Sharp cheddar melts into the sauce and adds a tangy richness that mild cheese just can't match.
- Monterey Jack cheese: It melts smooth and creamy, no graininess, and helps everything come together.
- Sour cream: Stir it in at the end to make the sauce silky and just a little tangy.
- Ground cumin: This is what makes it smell like comfort food, warm and earthy and impossible to resist.
- Smoked paprika: Adds a subtle smokiness that makes people think you worked harder than you did.
- Chili powder: Just enough to remind you it's Tex-Mex without making anyone reach for water.
- Olive oil: Use it to sauté the vegetables, it keeps everything from sticking and adds a little richness.
- Cilantro, green onions, avocado: Garnishes are optional but they make it look like you tried, plus the freshness cuts through the richness.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until it's just al dente, it'll finish cooking in the sauce later. Drain it and set it aside, but don't rinse it or you'll wash away the starch that helps the sauce stick.
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper until they're soft and starting to brown at the edges. Add the garlic and stir for about a minute until it smells amazing, then move on before it burns.
- Add the chicken and beans:
- Toss in the shredded chicken, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together and let it heat through for a few minutes so the spices bloom and coat everything evenly.
- Pour in the enchilada sauce:
- Add the sauce and bring it to a gentle simmer, then fold in the cooked pasta. Toss it all together until every piece of pasta is coated and the skillet looks like a bubbling pot of comfort.
- Stir in the cream and cheese:
- Turn the heat to low and mix in the sour cream and half the cheeses, stirring until everything melts into a creamy, cohesive sauce. It should look glossy and smell like a Tex-Mex dream.
- Top and melt:
- Sprinkle the remaining cheeses over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted and bubbly. Resist the urge to stir, you want that gooey cheese layer on top.
- Garnish and serve:
- Spoon it into bowls and top with cilantro, green onions, or avocado if you have them. Serve it hot and watch people go back for seconds before you even sit down.
Pin This The first time I made this for my kids, my youngest said, "This tastes like the inside of a burrito but easier to eat." My older one just nodded with a full mouth and pointed at the pan for more. It's become our go-to when everyone's hungry and no one has the patience to wait.
Adjusting the Spice Level
If your family likes heat, dice up a jalapeño and toss it in with the bell pepper, or add a pinch of cayenne to the spices. For a milder version, cut back on the chili powder and use a mild enchilada sauce instead of medium. I always keep a bottle of hot sauce on the table so everyone can adjust their own bowl without me having to make two separate pots.
Making It Ahead
You can cook the whole thing up to the point where you add the cheese on top, then cover it and refrigerate for up to two days. When you're ready to eat, reheat it on the stove over low heat, add the cheese, cover, and let it melt. It actually tastes even better the second day because the flavors have had time to marry together in the fridge.
Swaps and Substitutions
If you don't have Monterey Jack, mozzarella works in a pinch, though it's a little less flavorful. Greek yogurt can stand in for sour cream if that's what you have, just stir it in gently so it doesn't separate. For a vegetarian version, skip the chicken and add an extra can of black beans or some sautéed zucchini, it's just as hearty and satisfying.
- Try using green enchilada sauce for a tangier, brighter flavor.
- Swap penne for bow tie pasta or even elbow macaroni if that's what's in your pantry.
- Add a handful of spinach at the end for extra color and a bit of sneaky nutrition.
Pin This This is the kind of dinner that makes weeknights feel manageable, even when everything else is chaos. Keep the ingredients on hand and you'll always have a backup plan that feels like a small victory.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. While penne and rotini work beautifully, you can substitute with rigatoni, farfalle, or fusilli. Any medium-sized pasta holds the enchilada sauce well.
- → How do I make this vegetarian?
Simply omit the chicken and increase black beans to 2 cans (or 3 cups cooked). The dish remains hearty and protein-rich from the beans and cheese.
- → Can I prepare this in advance?
Yes. Assemble everything except the final cheese topping, cover, and refrigerate up to 24 hours. Bake at 350°F for 20-25 minutes until heated through and cheese melts.
- → What enchilada sauce works best?
Both red and green enchilada sauces work wonderfully. Use canned or homemade versions. If using homemade, ensure it's fully cooked before adding to the pasta.
- → How can I adjust the spice level?
For more heat, add diced jalapeños or increase chili powder. For milder flavor, reduce chili powder or add an extra dollop of sour cream to cool the dish.
- → Is this recipe freezer-friendly?
Yes. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.