Description
This creamy, flavorful crockpot chicken pasta is a comforting and delicious meal featuring tender chicken breasts slow-cooked in a zesty blend of enchilada sauce, Rotel diced tomatoes, and a mix of spices, combined with cream cheese and Colby Jack cheese for a rich, cheesy finish. Perfect for an easy weeknight dinner, this dish brings Tex-Mex flair to your table with minimal prep.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken breast
- 10 oz can enchilada sauce
- 10 oz can Rotel diced tomatoes and green chilies
- 1 chopped onion
- 1 tbsp minced garlic
Seasonings
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried cilantro
- 1/4 tsp cayenne pepper
Cheeses
- 8 oz cream cheese (one block)
- 2 cups Colby Jack cheese, shredded
Pasta and Garnish
- 16 oz Cellentani pasta
- Fresh cilantro for topping
Instructions
- Prepare Crockpot: Spray the inside of a crockpot with cooking spray to prevent sticking.
- Add Chicken and Liquids: Place 1 lb chicken breasts in the crockpot, then add one can of Rotel diced tomatoes with green chilies and one can of enchilada sauce evenly over the chicken.
- Season: Sprinkle salt, pepper, cumin, chili powder, dried cilantro, and cayenne over the ingredients in the crockpot. For an alternative, a taco seasoning packet can be used instead of individual spices.
- Add Aromatics: Add the chopped onion and minced garlic to the crockpot, spreading them evenly.
- Cook Chicken: Cover and cook on low for 4 to 6 hours until the chicken is tender and fully cooked.
- Shred Chicken and Add Cheeses: Remove the chicken breasts and cut them into cubes or shred them. Return the chicken to the crockpot and add one block (8 oz) of cream cheese and 2 cups of shredded Colby Jack cheese, stirring gently to combine.
- Melt Cheese: Allow the mixture to sit in the crockpot for about 15 minutes until the cheeses are fully melted and the sauce is creamy.
- Cook Pasta: While the cheese is melting, cook the Cellentani pasta according to the package instructions until al dente. Drain well.
- Combine Pasta and Sauce: Add the cooked pasta to the crockpot and stir well to coat the pasta evenly with the creamy, cheesy chicken mixture.
- Serve: Spoon the pasta into bowls, garnish with fresh cilantro, and serve immediately. Enjoy your comforting crockpot chicken pasta!
Notes
- You can substitute taco seasoning for the individual spices if preferred.
- Chicken can be shredded with forks instead of cubed if desired.
- Use gluten-free pasta to make this recipe gluten-free.
- For extra heat, add more cayenne or diced jalapeños.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
