Description
A flavorful and comforting Crockpot Chicken Enchilada Pasta that combines tender slow-cooked chicken with a creamy, cheesy enchilada sauce and perfectly cooked pasta. This easy one-pot meal is perfect for busy weeknights, delivering a delicious Tex-Mex inspired dish with minimal effort.
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)
- Fresh cilantro, for garnish
Instructions
- Slow Cook Chicken: Spray the inside of the crockpot with cooking spray to prevent sticking. Add the chicken breasts, undrained Rotel diced tomatoes and green chilies, enchilada sauce, salt, black pepper, ground cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic to the crockpot. Stir gently to mix the ingredients. Cover and cook on low for 4 to 6 hours, or until the chicken is cooked through and tender.
- Shred and Combine: Remove the cooked chicken breasts from the crockpot and shred them using two forks or chop into bite-sized pieces. Return the shredded chicken to the crockpot. Add the softened cream cheese and shredded Colby Jack cheese to the crockpot. Stir everything thoroughly until the cheeses are fully melted and combined with the sauce, creating a creamy enchilada mixture.
- Cook Pasta: While the chicken is cooking, prepare the pasta according to the package instructions in salted boiling water until al dente. Drain the pasta well to remove excess water.
- Mix Pasta with Sauce: Add the drained pasta into the crockpot with the chicken and enchilada cheese sauce. Stir well to evenly coat the pasta with the creamy sauce and chicken mixture.
- Serve: Spoon the enchilada pasta into serving bowls or plates. Garnish each serving with freshly chopped cilantro to add a burst of color and fresh flavor. Serve hot and enjoy your flavorful chicken enchilada pasta.
Notes
- You can substitute cellentani pasta with other pasta shapes like penne, rotini, or rigatoni if preferred.
- Adjust the cayenne pepper to control the spiciness of the dish according to your taste.
- If you don’t have a crockpot, you can prepare this on the stovetop using a heavy-bottomed pot and slow simmer the chicken in the sauce until cooked through.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a squeeze of lime juice just before serving can enhance the flavors with a fresh citrus note.
