If you crave a comforting, rich, and slightly spicy meal that practically makes itself, then you’re going to adore this Crockpot Chicken Enchilada Pasta Recipe. It combines the melt-in-your-mouth tenderness of slow-cooked chicken with creamy cheese, bold enchilada sauce, and perfectly cooked pasta, all mingling together to create a dish bursting with flavor. Whether you’re feeding a crowd or craving an easy weeknight dinner, this recipe is a total winner that brings warmth and zest to your table with minimal effort.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an important role in building the flavor, texture, and vibrant colors that make this dish so irresistible. From the spices that infuse the chicken with a smoky kick to the cheese that adds creaminess, every item counts.
- 1 lb boneless, skinless chicken breasts: The tender, lean protein base that soaks up all the delicious flavors.
- ½ teaspoon salt: Enhances all the other ingredients without overpowering.
- ½ teaspoon black pepper: Adds just the right touch of heat and depth.
- 1 teaspoon ground cumin: Delivers a warm, earthy note typical of Mexican-inspired dishes.
- 1 teaspoon chili powder: Brings a mild spiciness and smokiness to the chicken.
- 1 teaspoon dried cilantro: Imparts a subtle herbal brightness.
- ¼ teaspoon cayenne pepper: Gives a bold kick of heat to awaken your taste buds.
- 1 (10 oz) can enchilada sauce: The key ingredient that ties everything together with rich and tangy flavor.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Adds freshness and a mild spicy punch.
- 1 onion, chopped: For sweetness and body that elevates the sauce.
- 1 tablespoon minced garlic: Aromatic depth that lifts every bite.
- 8 oz cream cheese, softened: Creates a luscious, creamy texture that’s pure indulgence.
- 2 cups shredded Colby Jack cheese: Melts perfectly into the dish giving a mild, buttery richness.
- 16 oz cellentani pasta (or your favorite shape): The perfect vehicle soaking up all those amazing flavors.
- Fresh cilantro, for garnish: Adds a fresh, vibrant finish that looks as good as it tastes.
How to Make Crockpot Chicken Enchilada Pasta Recipe
Step 1: Slow Cook the Chicken
Start by spraying the inside of your crockpot with cooking spray to prevent sticking. Place the chicken breasts inside along with the Rotel, enchilada sauce, salt, pepper, cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic. Seal the crockpot and cook everything on low for 4 to 6 hours. This slow cooking method allows the chicken to become incredibly tender as it absorbs all those bold, spicy flavors.
Step 2: Shred and Combine the Cheese
Once your chicken is cooked through and tender, remove it from the crockpot and shred it using two forks or chop it into bite-sized pieces. Return the shredded chicken back into the crockpot and mix in the softened cream cheese and shredded Colby Jack cheese. Stir everything together until the cheeses melt into the sauce, creating a creamy, irresistible mixture.
Step 3: Cook and Add the Pasta
While your chicken is slow cooking (or just before serving), boil your chosen pasta according to the package instructions until it is al dente. Drain the pasta well and then stir it directly into the crockpot with the cheesy chicken mixture. This step ensures every bite is coated in that luscious sauce.
Step 4: Final Touches and Serve
Give your crockpot chicken enchilada pasta a final stir to combine everything perfectly, then it’s ready to serve! Don’t forget to sprinkle fresh cilantro on top for that pop of color and fresh flavor that brightens the whole dish.
How to Serve Crockpot Chicken Enchilada Pasta Recipe
Garnishes
Fresh garnishes elevate the meal to new heights. A generous sprinkle of chopped fresh cilantro adds brightness and a bit of herbal freshness. For an extra special touch, feel free to add sliced jalapeños or a dollop of sour cream to cool the spice and add creaminess.
Side Dishes
This dish stands wonderfully on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad or some roasted vegetables. Cornbread or warm tortillas also pair beautifully, giving you that true comfort-food experience.
Creative Ways to Present
For a fun twist, serve this pasta in mini tortilla bowls or stuff it into warm pita pockets for an enchilada-inspired pasta sandwich. You could also try layering it in a casserole dish topped with extra cheese and baking it until bubbly for a hearty dinner party option.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be transferred to an airtight container and refrigerated. This dish keeps well for up to 3 days, making it a fantastic make-ahead meal for busy weekdays. The flavors often develop even more after sitting overnight!
Freezing
If you want to save some for later, you can freeze portions of this Crockpot Chicken Enchilada Pasta Recipe in freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before reheating to preserve that creamy texture and vibrant flavor.
Reheating
To reheat, warm the pasta gently on the stove over low heat or in the microwave, stirring occasionally. If the sauce seems too thick, add a splash of water or broth to loosen it back up. Be sure to heat until steaming hot, and sprinkle with fresh cilantro again before serving.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes! Just keep in mind that cooking time might increase by about an hour when using frozen chicken. Always ensure the chicken is cooked through before shredding.
What other types of pasta can I use?
This recipe works well with any short pasta shapes like penne, rotini, or rigatoni that can hold sauce well. Feel free to swap cellentani for what you have on hand.
Is this dish very spicy?
The spice level is moderate thanks to the blend of chili powder and cayenne pepper. If you prefer it milder, reduce or omit the cayenne pepper; if you like it hotter, add more or top with fresh jalapeños.
Can I make this recipe vegetarian?
Absolutely! Swap out chicken for hearty beans like black beans or pinto beans and add extra vegetables like bell peppers or corn. Use vegetable broth if needed for thinning the sauce.
What’s the best way to soften cream cheese for this recipe?
Leaving the cream cheese out at room temperature for about 30 minutes works great. Alternatively, you can microwave it for 15-20 seconds, but be careful not to melt it completely.
Final Thoughts
This Crockpot Chicken Enchilada Pasta Recipe is truly a game-changer when you want a hassle-free meal packed with flavor and creamy goodness. It’s one of those dishes that feels special but practically makes itself, making it perfect for busy days or casual gatherings. Give it a try and you might just find your new favorite comfort food that the whole family asks for again and again!
Print
Crockpot Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
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
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.
