Description
This Crockpot Chicken Enchilada Pasta is a comforting and flavorful one-pot meal combining tender slow-cooked chicken with a creamy, cheesy enchilada sauce and perfectly cooked pasta. Ideal for busy weeknights, this hearty dish features a blend of spices, diced tomatoes with green chilies, and creamy cheeses that create a delicious Tex-Mex inspired dinner the whole family will love.
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)
- Fresh cilantro, for garnish
Instructions
- Slow Cook Chicken: Spray the inside of the crockpot with cooking spray to prevent sticking. Add the chicken breasts, Rotel diced tomatoes with green chilies (undrained), enchilada sauce, salt, black pepper, cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic to the crockpot. Set to low and cook for 4 to 6 hours, or until the chicken is fully cooked and tender.
- Shred and Combine: Carefully remove the cooked chicken from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crockpot. Add the softened cream cheese and shredded Colby Jack cheese. Stir thoroughly until the cheeses melt completely and the mixture is creamy and well combined.
- Cook Pasta: While the chicken is cooking, bring a large pot of salted water to a boil and cook the cellentani pasta according to the package instructions until al dente. Drain the pasta well.
- Combine Pasta and Sauce: Add the drained pasta directly into the crockpot with the chicken and sauce mixture. Stir gently but thoroughly to fully coat the pasta with the creamy enchilada sauce and cheese mixture.
- Serve: Garnish the pasta with fresh cilantro leaves for a burst of freshness and an appealing presentation. Serve hot straight from the crockpot for a warm, comforting meal.
Notes
- To save time, cook the pasta closer to the end of the slow cooking time so it is fresh and doesn’t become mushy.
- You can swap cellentani pasta for macaroni, penne, or rotini based on your preference.
- For a spicier kick, increase the cayenne pepper slightly or add chopped jalapeños.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent the cheese from separating.
- Fresh cilantro garnish adds vibrant color and flavor but can be omitted if preferred.
