Chicken Enchilada Pasta is a fusion of Tex-Mex and Italian. It’s a quick, one pot meal perfect for a busy weeknight.
One of my family’s favorite meals is Mexican Stuffed Shells. So when I saw Lizzy’s, Your Cup of Cake, 1 Pot Chicken Enchilada Pasta recipe, I pinned it so I could turn it in to a one pot pressure cooker recipe.
I was headed out of town and wanted to get this recipe posted, but no one was home to help me eat it. So I enjoyed it, let it cool for a while on the counter, and then put it in the fridge to cool down so I could freeze it for a meal next week. I left to run an errand and while I was gone one of my sons came home and helped himself to some pasta.
He loved it so much that the next day when he was hungry he pulled it out of the freezer and used a knife to break off a chunk he could heat up in the microwave to eat for lunch.
I think you’ll love this recipe too. Not only is it full of flavor, but it’s super quick because you cook the chicken and the pasta in one easy step.
Chicken Enchilada Pasta
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 2 cloves garlic, diced
- 1 can (19 oz.) enchilada sauce
- 1 (10 oz.) can Rotel tomatoes
- 1 1/4 cup water
- 1.25 oz package taco seasoning mix
- 2 large boneless skinless chicken breasts, uncooked and diced
- 3 cups dried rotini pasta
- 2 cups shredded Mexican cheese
- Green onions, olives, diced tomatoes, and cilantro to garnish
Select Saute and add oil to the pressure cooking pot. When oil is hot, add onion and sauté until tender, about 5 minutes. Add garlic and sauté for one minute.
Add enchilada sauce, tomatoes, water, and taco seasoning mix to pressure cooking pot; stir to combine. Add diced chicken breasts and pasta.
Cover and lock lid in place. Select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and use a quick pressure release.
Select sauté and cook, stirring often, until the pasta is tender about 1 minute.
Turn off pressure cooker and pour pasta into an 8×8 baking dish. Sprinkle the cheese on top of the pasta and broil until the cheese is melted and starting to brown.
Served topped with green onions, olives, diced tomatoes and cilantro.