This post may contain affiliate links. Please read our disclosure policy.

Nothing drives me battier than sitting at a four-way stop sign with people not knowing what to do. Seriously, do people not go to driving school anymore? If you get there first, you go. If you get there at the same time, it’s the person immediately to your right that gets to go. But then there are these asshats who think they’re better than the law and don’t even stop and blow through the stop sign. Oh yes, I’ve almost gotten t-boned more than a handful of times at this four-way stop sign near my house where people just DON’T SEE the stop sign. If you can’t see a stop sign, you need to go re-take your driver’s test or get your eyes checked.

All you need is one pot to make this easy weeknight pasta dish!
Want to save this recipe?
Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
Please enable JavaScript in your browser to complete this form.

What about the ones that piggyback off the person in front of them at a four-way stop? Oh my god. Just cause the person in front of you stopped like the law-abiding citizen that he or she is doesn’t mean you can piggyback off that. You’re still an a-hole if you do that, cheater! My favorite is when everyone comes to the stop sign and you decide to be nice ’cause you’re having a good day (until now) and telling the other person to go and they take their sweet ass time and you’re like ‘ok guess not’ and start going and they start going and then you both slam on your brakes. For the love. Can we just get rid of the four-way stops? It’s clear that America doesn’t know how to use them. Oh, and don’t get me started on round-abouts. We just need stop lights cause I think that’s the only way people get it. Green, go, red, stop, four-way stop, WHAT?! Haha

All you need is one pot to make this easy weeknight pasta dish!

This super easy one-pot fiesta chicken pasta is well, a fiesta for dinner! I’m in love with one-pot pastas because who likes to do dishes? Definitely not me. I wish we lived in HP world where they had house elves. I would totally use a house elf for dishes. When I was doing recipe development for my cookbook – goodness gracious, definitely could’ve used a stand-in human dish washer, haha….SO as you can see, one-pot meals are my bff’s these days. They can be yours too. Recipe below!

All you need is one pot to make this easy weeknight pasta dish!
Want to save this recipe?
Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

One-Pot Fiesta Chicken Pasta

All you need is one pot to make this easy weeknight pasta dish!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Equipment

Ingredients 

  • 2 teaspoons olive oil
  • 2 medium red, green, yellow, or orange bell peppers, diced
  • ½ large onion, diced
  • 2 cloves garlic, minced
  • 3 cups (180 g) curly pasta
  • 2 ½ cups (592 ml) water
  • 10 ounce (285 g) can red enchilada sauce, mild or spicy
  • 15 ounce (425 g) can diced tomatoes, drained
  • 2 cups (280 g) shredded chicken
  • Salt and pepper, to taste
  • Freshly grated colby jack cheese, for topping
  • Green scallions, optional

Instructions 

  • 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.

Nutrition

Serving: 1serving, Calories: 298kcal, Carbohydrates: 49g, Protein: 11g, Fat: 6g, Fiber: 9g, Sugar: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. This looks sooooo yummy! Do you have any brands to recommend for the enchilada sauce? My partner’s family makes theirs from scratch so I have a difficult bar to reach!

  2. Just made this last night! It was so easy and cooked up in 30 min. I even cooked up the chicken first because I didn’t have any already cooked. As written, this is great for families with kids as it’s very mild. Next time I make this for myself, I would add a lot more spices. I’d probably mix the chicken with some taco flavored spices, and add some cayenne/smoked paprika/garlic to the sauce because I like heat! But I loved it as is, because it was easy for everyone to enjoy out of the bowl, or customize with hot sauce if they wanted! Thank you!

  3. Do you think I could cut up raw chicken breasts and just cook them in the same pot with the pasta? I don’t usually have cooked chicken laying around.

      1. So I made the recipe as we talked about. Not having cooked chicken on hand, I cut up a pound of raw boneless chicken breasts into bite-sized pieces and threw them in the pot during the last 5-8 minutes of the pasta and sauce. As the sauce was bubbling, the chicken cooked completely but remained tender. Delicious! I think next time I will add more enchilada sauce. Also, it took more than 20 minutes for all the liquid to boil away — more like 30+. Thanks for a great recipe. My husband and I loved it and I will be making it again soon.