If you love dishes that bring together the comforting warmth of a slow cooker with vibrant Mexican flavors, then you are going to adore this Crockpot Chicken Enchilada Pasta Recipe. It’s a wonderfully cozy, creamy, and cheesy meal that feels like a big, delicious hug on your plate. The tender chicken, simmered in a blend of spices and enchilada sauce, melds perfectly with pasta and a rich cheese blend. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a fast favorite.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in flavor and texture. Each element plays a crucial role in bringing that classic enchilada taste into a pasta dish, making this recipe both simple and satisfying.
- 1 lb boneless, skinless chicken breasts: The star protein that soaks up all the bold flavors while staying tender and juicy.
- ½ teaspoon salt: Enhances and balances the overall flavors.
- ½ teaspoon black pepper: Adds a subtle kick and depth.
- 1 teaspoon ground cumin: Brings a warm, earthy complexity important to Mexican-inspired dishes.
- 1 teaspoon chili powder: Adds a smoky, spicy dimension without overpowering the dish.
- 1 teaspoon dried cilantro: Introduces a fragrant herbal note reminiscent of fresh salsa.
- ¼ teaspoon cayenne pepper: A little heat that wakes up your taste buds beautifully.
- 1 (10 oz) can enchilada sauce: The rich, tangy sauce foundation for that signature enchilada flavor.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Adds freshness and a subtle spicy kick with bright tomato chunks.
- 1 onion, chopped: Sweetness and texture that soften as they slow cook.
- 1 tablespoon minced garlic: Aromatic depth that makes every bite more savory.
- 8 oz cream cheese, softened: Makes the sauce irresistibly creamy and luscious.
- 2 cups shredded Colby Jack cheese: Melds into melty, gooey goodness throughout the pasta.
- 16 oz cellentani pasta (or your favorite shape): Twisted to hold onto all that cheesy sauce perfectly.
- Fresh cilantro, for garnish: A bright, fresh finish that adds color and flair.
How to Make Crockpot Chicken Enchilada Pasta Recipe
Step 1: Slow Cook the Chicken
Start by spraying your crockpot with cooking spray to keep everything from sticking. Add the chicken breasts, then pour in the Rotel diced tomatoes with green chilies and the enchilada sauce. Sprinkle in the salt, pepper, cumin, chili powder, dried cilantro, and cayenne pepper. Toss in the chopped onion and minced garlic last. Set your crockpot to low and let all those flavors mingle for 4 to 6 hours. The chicken comes out tender, flavorful, and ready to shred.
Step 2: Shred and Combine
Once the chicken has cooked through, carefully remove it from the crockpot. Use two forks or a pair of tongs to shred the chicken into bite-size pieces. Return it to the crockpot and add the softened cream cheese along with the shredded Colby Jack cheese. Stir everything gently until the cheeses melt into a creamy, dreamy sauce that coats every shred of chicken. This step transforms your hearty enchilada base into a luscious melt-in-your-mouth delight.
Step 3: Cook the Pasta
While your chicken is slow cooking or during the last few minutes of melting the cheeses, cook your pasta according to the package directions. Al dente works perfectly here so the pasta still holds its structure when mixed with the sauce. Once cooked, drain the pasta and add it directly into the crockpot. Stir well to combine the pasta with the chicken and the sauce, making sure every twist of cellentani is loaded with cheesy enchilada goodness.
Step 4: Serve It Up Hot and Satisfying
With everything combined, you’re ready to dish up a bowl full of warmth and comfort. Don’t forget to top your plates with a sprinkle of fresh cilantro for that final burst of flavor and freshness. Dive in while it’s hot and enjoy the perfect harmony of creamy, spicy, and cheesy all in one fabulous meal.
How to Serve Crockpot Chicken Enchilada Pasta Recipe
Garnishes
Fresh cilantro is a must for garnishing—it adds a light, herbal brightness that cuts through the richness beautifully. You could also offer a dollop of sour cream or a squeeze of lime on the side to bring in some cool, tangy contrast. Sliced jalapeños work great for those who want an extra kick.
Side Dishes
A crisp green salad with a zesty lime dressing makes a wonderful balance to this creamy, hearty dish. Simple roasted vegetables like corn or zucchini also complement the smoky flavors while keeping the meal well-rounded and colorful.
Creative Ways to Present
Serve the Crockpot Chicken Enchilada Pasta Recipe in individual small cast-iron skillets or colorful bowls for a festive touch. You could even turn it into enchilada pasta stuffed peppers by spooning the mixture into halved bell peppers, topping with extra cheese, and baking until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Place leftover Crockpot Chicken Enchilada Pasta in an airtight container, and it will stay fresh for up to 3 to 4 days in the refrigerator. The flavors actually continue to develop, making it taste even better the next day—perfect for easy lunches or dinners.
Freezing
This recipe freezes well. Transfer cooled leftovers into a freezer-safe container or freezer bag and store for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy and prevent the chicken from drying out. Add a splash of water or broth if it seems too thick. This makes for a quick, comforting meal anytime.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would add a bit more richness and stay very tender with slow cooking. Just adjust the cooking time slightly if needed to ensure they’re fully cooked through.
What pasta works best for this recipe?
Cellentani is ideal because its spiral shape catches the sauce perfectly, but penne, rigatoni, or rotini all work wonderfully too. Avoid very thin pastas as they might get mushy in the crockpot.
Is this recipe spicy?
It has a moderate heat level thanks to the chili powder, cayenne, and Rotel tomatoes. If you prefer it milder, reduce or omit the cayenne pepper. For more spice, add fresh jalapeños or hot sauce when serving.
Can I make this recipe ahead of time?
Yes! You can prepare everything up to the step before adding the pasta and refrigerate it. Add freshly cooked pasta and reheat on the stove or crockpot when ready to eat for the best texture.
Is it possible to make this recipe on the stovetop?
Sure thing! Cook the chicken and sauce in a large pan until chicken is tender, shred it, then add softened cream cheese and shredded cheese. Cook your pasta separately and combine it all at the end. It will capture the same comforting flavors with less time.
Final Thoughts
This Crockpot Chicken Enchilada Pasta Recipe is truly one of those meals that feels like a warm hug from the inside out. It’s simple enough for a busy weeknight but delicious enough to enjoy on a cozy weekend. I can’t wait for you to try it because once you do, it just might become your go-to slow cooker recipe that everyone asks for again and again.
Print
Crockpot Chicken Enchilada Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Crockpot Chicken Enchilada Pasta is an easy and flavorful one-pot meal combining tender slow-cooked chicken with creamy enchilada sauce, cheese, and pasta. Perfect for a comforting dinner, this dish blends Mexican-inspired spices with creamy textures for a family-friendly meal that requires minimal prep.
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)
Garnish
- Fresh cilantro, for garnish
Instructions
- Slow Cook Chicken: Spray the inside of the crockpot with cooking spray for easy cleanup. Add the chicken breasts, Rotel diced tomatoes with green chilies (undrained), enchilada sauce, salt, pepper, ground cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic to the crockpot. Stir to combine the ingredients and cook on low heat for 4 to 6 hours, or until the chicken is fully cooked and tender.
- Shred and Combine: Once the chicken is cooked through, remove it from the crockpot and shred or chop it into bite-sized pieces using two forks or a knife. Return the shredded chicken to the crockpot. Add the softened cream cheese and shredded Colby Jack cheese, stirring until the cheese melts completely and the mixture is smooth and creamy.
- Cook Pasta: While the chicken is slow-cooking, prepare the pasta according to the package instructions. Once cooked and drained, add the hot pasta directly into the crockpot with the chicken and cheese mixture. Stir well to combine all components evenly, allowing the pasta to absorb some of the sauce.
- Serve: Garnish the dish with fresh cilantro leaves. Serve hot and enjoy a hearty, cheesy enchilada pasta meal that’s perfect for any occasion.
Notes
- Use any pasta shape you like if cellentani is unavailable.
- Adjust the cayenne pepper to control the spiciness of the dish.
- You can substitute Colby Jack cheese with Monterey Jack or a Mexican cheese blend for variation.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thicker sauce, stir in extra cheese or a bit of sour cream before serving.
