Description
This Creamy Chicken Enchilada Pasta is a comforting, cheesy dish combining tender slow-cooked chicken, rich enchilada sauce, diced tomatoes with green chilies, and creamy cheeses, all tossed with perfectly cooked Cellentani pasta. Easy to prepare in a crockpot, it’s a flavorful twist on classic enchilada flavors made into a hearty pasta meal perfect for family dinners.
Ingredients
Scale
Chicken and Seasonings
- 1 lb chicken breast
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried cilantro
- 1/4 tsp cayenne pepper
- 1 chopped onion
- 1 tbsp minced garlic
Sauces
- 10 oz can enchilada sauce
- 10 oz can Rotel diced tomatoes and green chilies
Cheese
- 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 the Crockpot: Spray the crockpot with cooking spray to prevent sticking and place the chicken breasts inside.
- Add Sauces and Seasonings: Pour the can of Rotel diced tomatoes and green chilies and the can of enchilada sauce over the chicken. Evenly sprinkle salt, pepper, cumin, chili powder, dried cilantro, and cayenne pepper over the mixture. Add the chopped onion and minced garlic on top. Optionally, taco seasoning can be used instead of individual spices.
- Cook the Chicken: Cover the crockpot and cook on low for 4 to 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the crockpot and cut it into bite-sized cubes or shred it, then return the shredded chicken to the crockpot.
- Add Cheeses: Add the block of cream cheese and 2 cups of shredded Colby Jack cheese to the crockpot. Stir gently and allow it to sit for about 15 minutes until the cheeses melt and the mixture is creamy.
- Cook the 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 into the crockpot and stir thoroughly to coat the pasta evenly with the creamy enchilada chicken sauce.
- Garnish and Serve: Sprinkle fresh cilantro over the top for brightness and flavor. Serve warm and enjoy this rich, comforting pasta dish.
Notes
- For a quicker option, use pre-cooked shredded chicken and reduce the crockpot cooking time accordingly.
- Taco seasoning can replace the individual spices if preferred.
- Adjust the cayenne pepper quantity for desired spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe can be doubled for larger crowds, just ensure your crockpot is large enough.
- Opt for gluten-free pasta to make this dish gluten-free.
