Description
This Spicy Chicken Enchilada Skillet is a flavorful and hearty one-pan meal combining tender chicken, savory enchilada sauce, black beans, and creamy pasta. Topped with melted Pepper Jack cheese and fresh herbs, it delivers a comforting Mexican-inspired dinner ready in just 25 minutes.
Ingredients
Scale
Protein
- 1 lb boneless chicken, cut into small bite-sized pieces
Vegetables & Beans
- 2 Tbsp dried minced onion flakes
- 1 (15-oz) can black beans, drained and rinsed
Liquids & Sauces
- 1 Tbsp olive oil
- 1 (10-oz) can enchilada sauce
- ⅓ cup low-sodium chicken broth
- 1 cup salsa
- ½ cup heavy cream
Pasta & Cheese
- 8 oz campanelle pasta (or penne), uncooked
- 1 cup shredded Pepper Jack cheese
Seasonings & Herbs
- 1 tsp garlic powder
- 2 Tbsp chopped fresh parsley or cilantro
Instructions
- Brown the Chicken: Heat olive oil over medium-high heat in a 12-inch oven-safe skillet until hot. Add the bite-sized chicken pieces and cook until they are browned on all sides. The chicken does not need to be fully cooked at this stage, as it will finish cooking with the pasta later.
- Add Ingredients and Pasta: To the browned chicken, add dried minced onion flakes, garlic powder, enchilada sauce, drained black beans, low-sodium chicken broth, salsa, heavy cream, and uncooked campanelle pasta. Stir everything together to combine.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the skillet with a lid. Allow it to simmer gently for 15 to 20 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Broil with Cheese: Remove the skillet from heat. Sprinkle the shredded Pepper Jack cheese evenly over the top, then scatter chopped fresh parsley or cilantro for freshness. Place the skillet under a broiler until the cheese has melted and is bubbly, typically 2 to 4 minutes. Watch carefully to prevent burning.
Notes
- Use an oven-safe skillet to go directly from stovetop to broiler without transferring the food.
- If you prefer less spice, use a mild enchilada sauce or reduce the amount of salsa.
- For a dairy-free option, omit heavy cream and cheese or substitute with plant-based alternatives.
- Campanelle pasta works well to hold sauce, but penne or other tubular pasta are good substitutes.
- Leftovers keep well and can be reheated gently on the stovetop with a splash of broth to loosen the sauce.
