Description
This Crockpot Chicken Enchilada Pasta is a comforting and flavorful one-pot meal combining tender shredded chicken simmered in enchilada sauce with melted cheeses and perfectly cooked pasta. Slow-cooked to develop rich southwestern spices, this dish is easy to prepare and perfect for busy weeknights or casual family dinners.
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 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, ground cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic into the crockpot. Cook on low for 4 to 6 hours, or until the chicken is fully cooked and tender.
- Shred and Combine: Once the chicken is cooked, remove it from the crockpot and shred or chop it into bite-sized pieces. Return the shredded chicken to the crockpot. Add the softened cream cheese and shredded Colby Jack cheese. Stir everything well until the cheese is fully melted and the mixture is creamy.
- Cook Pasta: While the chicken cooks, prepare the cellentani pasta according to the package directions until al dente. Drain the pasta thoroughly and add it to the crockpot. Stir well to combine the pasta evenly with the cheesy chicken and sauce mixture.
- Serve: Garnish the finished enchilada pasta with fresh cilantro for a pop of color and flavor. Serve hot and enjoy this delicious southwestern-inspired comfort meal.
Notes
- For extra heat, increase the cayenne pepper or add chopped jalapeños.
- If you prefer a thinner sauce, add a splash of chicken broth or water when mixing in the cream cheese.
- This recipe can be doubled for a larger crowd, but use a larger crockpot accordingly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or stovetop.
- You may substitute Colby Jack cheese with Monterey Jack or cheddar based on preference.
- For a low-carb version, swap pasta for cauliflower rice or zucchini noodles.
