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
Scale
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.
