• Prep Time: 15 MINS
  • Cooking Time: 20 MINS
  • Serves: 4

One Pot Fiesta Chicken Pasta

  • Recipe Submitted by on

 Ingredients List

  • 2 teaspoons olive oil
  • 2 medium red, green, yellow, or orange bell peppers, diced
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups curly pasta
  • 2 1/2 cups water
  • 1: 10 ounce can red enchilada sauce, mild or spicy
  • 1: 15 ounce can diced tomatoes, drained
  • 2 cups shredded chicken
  • Salt and pepper, to taste
  • Freshly grated colby jack cheese, for topping
  • Green scallions, optional


In a large skillet or heavy-bottom pan such as a dutch oven, heat up olive oil over medium-high heat. Once oil is hot, add bell peppers, onion, and garlic and sauté for 5 minutes, or until fragrant.
Add in the pasta, water, enchilada sauce, and diced tomatoes. Stir to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cover the skillet or pan and cook for 15-20 minutes, or until pasta has thoroughly cooked through and liquid is absorbed.
Stir in the shredded chicken and season pasta with salt and pepper, to taste.
Let stand for 10 minutes before serving. This gives the liquid, if any left, time to fully absorb.
If desired, top with green scallions and a handful of freshly grated colby jack cheese.
Serve warm.

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