Crockpot Chicken Enchilada Pasta is easy to make and so good! This has all of the flavors of chicken enchiladas, but in an easy pasta dish! This is a great way to switch up Taco Tuesday.

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Ingredients

1 lb chicken breast
1/2 tsp each salt and pepper
1 tsp each cumin, chili powder, dried cilantro,
1/4 tsp cayenne
10 oz can enchilada sauce
10 oz can Rotel
1 chopped onion
1 tbsp minced garlic
8 oz cream cheese
2 cups Colby Jack cheese
16 oz Cellentani pasta
Fresh Cilantro

Make Chicken Enchilada Pasta

Start the recipe by spraying a crockpot with cooking spray and add one pound of chicken breasts. Add one can of Rotel (diced tomatoes and green chiles) and one can of enchilada sauce.

Season with salt, pepper, cumin, chili powder, dried cilantro, and cayenne. You could also use a taco seasoning packet instead of these seasonings if you like that. Add the chopped onion and minced garlic.

Cook on low for 4-6 hours. Remove the chicken from the crockpot and cut into cubes. You could also shred the chicken if you prefer that.

Add the shredded or cubed chicken back to the crockpot with one block of cream cheese and 2 cups of Colby Jack cheese. Let sit for about 15 minutes or until cheese is melted.

Cook pasta according to the directions on the box. Add 16 oz cooked pasta to the crockpot. Stir everything together well.

Serve Crockpot Chicken Enchilada Pasta

Once the cheese is melted and the pasta is added to the crockpot, it’s time to eat! I like topping this pasta dish with some fresh chopped cilantro for color and added flavor. If you aren’t a fan of cilantro you can skip that step!

Tips and Frequently Asked Questions

I like using the seasonings listed in the recipe for taco seasoning, but you could use a taco seasoning packet instead of these seasonings if you prefer that.
I like to cut the chicken into cubes, but you could also shred the chicken with two forks instead.
In my crockpot chicken is perfectly cooked on low in about 4-6 hours.
I’m not always a huge fan of using a block of cream cheese in dinner recipes, but I feel like the cream cheese works really well in this specific recipe.
I love using the Cellentani pasta in recipes like this one, but you can use 16 oz of any pasta you have.

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