If you’re craving a dish that combines the effortless convenience of a slow cooker with the bold and comforting flavors of a Tex-Mex fiesta, then you are absolutely going to fall in love with this Crockpot Chicken Enchilada Pasta Recipe. It’s a creamy, cheesy, and hearty meal that brings together tender shredded chicken, spicy enchilada sauce, melty cheese, and perfectly cooked pasta in one pot. Every bite is packed with layers of vibrant flavor that dance on your tongue, making it a perfect weeknight dinner or a crowd-pleaser at your next gathering.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first step to creating this mouthwatering Crockpot Chicken Enchilada Pasta Recipe. Each one plays a crucial role—whether it’s adding depth, spice, creaminess, or that irresistible cheesy finish.
- 1 lb boneless, skinless chicken breasts: This lean protein forms the hearty base of the dish, soaking up all the spices and sauce beautifully.
- ½ teaspoon salt: Enhances all the flavors to make them pop without overpowering.
- ½ teaspoon black pepper: Adds a subtle kick and warmth to balance the dish.
- 1 teaspoon ground cumin: Brings earthy and smoky notes essential to Tex-Mex cuisine.
- 1 teaspoon chili powder: Infuses a mild spicy depth that complements the enchilada sauce.
- 1 teaspoon dried cilantro: Offers a hint of herbal freshness that lifts the rich flavors.
- ¼ teaspoon cayenne pepper: Adds a touch of heat for those who love a little spice.
- 1 (10 oz) can enchilada sauce: The star sauce that ties the whole dish together with its rich and tangy texture.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Provides a burst of juicy tomatoey flavor and a bit of zest.
- 1 onion, chopped: Imparts natural sweetness and a slight crunch when slow-cooked to perfection.
- 1 tablespoon minced garlic: Adds aromatic warmth and depth to the overall flavor profile.
- 8 oz cream cheese, softened: Gives the dish its luscious creaminess that perfectly balances the spices.
- 2 cups shredded Colby Jack cheese: Melts into gooey deliciousness, bringing a mild, buttery flavor.
- 16 oz cellentani pasta (or your favorite shape): The curly pasta shape holds onto the sauce, making each bite wonderfully coated and satisfying.
- Fresh cilantro, for garnish: Adds a fresh, bright finish that contrasts the rich, cheesy sauce.
How to Make Crockpot Chicken Enchilada Pasta Recipe
Step 1: Slow Cook Chicken with Spices and Sauce
Start by giving your slow cooker a quick spritz of cooking spray to prevent sticking. Place the chicken breasts inside along with the Rotel diced tomatoes and green chilies, enchilada sauce, salt, pepper, cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic. Then, let everything cook on low for 4 to 6 hours. This slow simmer makes the chicken incredibly tender, allowing it to soak in all those vibrant spices and tangy sauce flavors, creating a powerful base for your Crockpot Chicken Enchilada Pasta Recipe.
Step 2: Shred the Chicken and Mix in Creamy Cheeses
Once the chicken is perfectly cooked and tender, remove it from the crockpot and shred it into bite-sized pieces. Pop the shredded chicken back into the crockpot, then add in the softened cream cheese and shredded Colby Jack cheese. Stir everything together until the cheeses melt into a silky, rich sauce that coats every shred of chicken—this step takes the dish from simple to soul-satisfying cheesy goodness.
Step 3: Cook and Combine the Pasta
While your chicken is slow-cooking, boil your pasta according to the package instructions until it’s just al dente. Drain that pasta and add it right into the crockpot. Gently stir everything to combine, letting the pasta soak up all that cheesy, spicy sauce. This final mixing step locks in the flavor and transforms it into the ultimate comfort meal you’ll want to come back to again and again.
Step 4: Garnish and Serve Hot
Top your Crockpot Chicken Enchilada Pasta Recipe with freshly chopped cilantro for a lovely pop of color and fresh herbal brightness. Serve it straight from the crockpot while it’s steaming hot for the best creamy, cheesy, flavorful experience.
How to Serve Crockpot Chicken Enchilada Pasta Recipe
Garnishes
Beyond fresh cilantro, try sprinkling a little extra shredded Colby Jack or even a pinch of cotija cheese for added texture and flavor. A dollop of sour cream or a squeeze of fresh lime juice can brighten up each bite and add a zesty touch that cuts through the richness beautifully.
Side Dishes
This Crockpot Chicken Enchilada Pasta Recipe is a filling dish on its own, but pairing it with crisp green salads, roasted veggies, or simple guacamole and tortilla chips can round out your meal nicely. The freshness and crunch from sides balance the creamy pasta’s richness for a complete and satisfying dinner.
Creative Ways to Present
For a fun twist, serve this pasta in individual mini skillets or ramekins for a cozy, rustic presentation, perfect for entertaining. You could also load it into warmed tortillas for a hybrid enchilada-pasta casserole or sprinkle some crispy fried onions on top for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
Got some leftover Crockpot Chicken Enchilada Pasta Recipe? Store it in an airtight container in the fridge for up to 3-4 days. The flavors actually meld wonderfully overnight, making it even tastier the next day.
Freezing
This dish freezes beautifully. Portion it out into freezer-safe containers, and it will keep well for up to 3 months. Be sure to cool it completely before freezing, so the creamy texture stays intact when reheated.
Reheating
To reheat, gently warm your leftover pasta on the stove over low heat, stirring often and adding a splash of milk or broth if needed to keep it creamy. Microwave reheating also works well in short bursts, stirring in between to ensure even heating and avoid drying out the cheesy sauce.
FAQs
Can I use a different type of pasta?
Absolutely! While cellentani is fantastic because of its shape that holds sauce, feel free to swap in penne, rotini, or even elbow macaroni. Just be sure to adjust cooking times as needed and cook pasta al dente before mixing into the slow cooker.
Is this recipe spicy?
The spice level is moderate, thanks to the combination of chili powder, cumin, cayenne, and Rotel. If you prefer it milder, reduce the cayenne pepper, or add extra cheese and cream cheese to mellow it out.
Can I make this recipe in an Instant Pot?
Yes, you can adapt it for an Instant Pot by using the sauté function to cook the onions and garlic first, then pressure cooking the chicken and spices with enchilada sauce and Rotel for about 10-15 minutes. Finish by adding cream cheese, shredded cheese, and cooked pasta afterward.
What can I substitute for cream cheese?
If you want a lighter or dairy-free option, try using a combination of Greek yogurt and a bit of sour cream or a vegan cream cheese alternative. This will still add creaminess without compromising flavor.
Is it possible to add vegetables to the recipe?
Definitely! Chopped bell peppers, corn, or black beans mix well and add nutritional value while complementing the Tex-Mex flavors. Add these during the slow cooking stage so they soften nicely along with the chicken.
Final Thoughts
This Crockpot Chicken Enchilada Pasta Recipe is pure comfort on a plate—easy to make, packed with flavor, and perfect for feeding a crowd or enjoying as leftovers. Once you try this creamy, cheesy, and spicy combination, it’s guaranteed to be one of your go-to dishes every time you want a fuss-free, hearty meal. So grab your slow cooker, gather your ingredients, and get ready to savor a dish that feels like a warm Tex-Mex hug in every forkful!
Print
Crockpot Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Crockpot Chicken Enchilada Pasta is a comforting, flavorful dish combining tender slow-cooked chicken with cheesy, spicy enchilada sauce and perfectly cooked pasta. It’s an easy one-pot meal ideal for busy days, offering a rich Tex-Mex twist to classic pasta.
Ingredients
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- ¼ teaspoon cayenne pepper
- 1 (10 oz) can enchilada sauce
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 onion, chopped
- 1 tablespoon minced garlic
Cheese and Pasta
- 8 oz cream cheese, softened
- 2 cups shredded Colby Jack cheese
- 16 oz cellentani pasta (or your favorite pasta shape)
Garnish
- Fresh cilantro, for garnish
Instructions
- Slow Cook Chicken: Spray the inside of the crockpot with cooking spray to prevent sticking. Add the chicken breasts along with the undrained Rotel, enchilada sauce, salt, black pepper, ground cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic. Cook on low heat for 4-6 hours until the chicken is fully cooked and tender.
- Shred and Combine: Once the chicken is cooked, carefully remove it from the crockpot and shred or chop into bite-sized pieces. Return the shredded chicken to the crockpot and add the softened cream cheese and shredded Colby Jack cheese. Stir thoroughly until the cheese melts completely and everything is well combined to create a creamy sauce.
- Cook Pasta: While the chicken is cooking, prepare the pasta according to the package instructions until al dente. Drain the pasta well and add it to the crockpot with the chicken and sauce. Stir to evenly coat the pasta with the cheesy enchilada mixture.
- Serve: Spoon the enchilada pasta onto plates or bowls and garnish with fresh cilantro leaves for a burst of color and freshness. Serve hot and enjoy your hearty, cheesy meal.
Notes
- For a spicier dish, increase the cayenne pepper or add chopped jalapeños.
- If you prefer a creamier texture, add a splash of milk or heavy cream when stirring in the cheeses.
- Make sure to spray the crockpot to prevent sticking and easier cleanup.
- This recipe is perfect for meal prep and reheats well.
- Substitute cellentani pasta with penne, rotini, or any other favorite pasta shape.
