Crock Pot Chicken Enchilada Pasta

This Crock Pot Chicken Enchilada Pasta is a creamy and cheesy recipe, which includes boneless skinless chicken breasts and red enchilada sauce. It’s the ultimate comfort food recipe, ready in about 8 hours and 10 minutes.

Crock Pot Chicken Enchilada Pasta Ingredients

• 1.5 lbs. boneless skinless chicken breasts
• 1 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 28 oz. can red enchilada sauce
• 4 oz. fire-roasted green chiles
• 1 cup diced green onions, divided

Wait to add until the end:

• 16 oz. dried rotini noodles, cooked according to package directions, do not overcook
• 8 oz. sharp cheddar cheese, grated (about 2 cups)
• 1 cup sour cream, plus more for serving

How To Make Crock Pot Chicken Enchilada Pasta

1. Add chicken to slow cooker: Place the boneless skinless chicken breasts in the bottom of the crock pot.
2. Season the chicken: Sprinkle salt, pepper, chili powder, cumin, and oregano over the chicken.
3. Add sauce and vegetables: Pour in the enchilada sauce, then add the green chiles and half of the green onions. Reserve the remaining onions for serving.
4. Cook: Cover with the lid and cook on HIGH for 4 hours or LOW for 6–8 hours.
5. Cook noodles separately: Near the end of the cook time, boil the rotini noodles according to package instructions. Drain and set aside.
6. Shred the chicken: Once cooking is complete, use two forks to shred the chicken inside the slow cooker.
7. Add sour cream: Stir in the sour cream until fully incorporated.
8. Combine with noodles and cheese: Add the cooked noodles to the crock pot, stir everything together, then top with shredded cheddar cheese. Replace the lid and let the cheese melt, about 10 minutes.
9. Serve: Dish up with a dollop of sour cream and a sprinkle of the reserved green onions.

Recipe Tips

• Can I use a different type of pasta? Yes, penne or fusilli are good substitutes if you don’t have rotini.
• How to make it spicier: Add extra chili powder or a diced jalapeño with the green chiles.
• Can I prep this ahead of time? Yes, season the chicken and store with sauce in the fridge overnight. Start the crock pot in the morning.
• How to keep the pasta from getting mushy: Cook the pasta separately and add it just before serving to keep it from overcooking.

What To Serve With Chicken Enchilada Pasta

Pair this creamy pasta dish with any of these simple sides:

• A crisp green salad with lime vinaigrette
• Warm flour tortillas
• Roasted vegetables
• Mexican-style corn (elote)
• Tortilla chips and guacamole

How To Store Chicken Enchilada Pasta

Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze:
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Enchilada Pasta Nutrition Facts

• Calories: 528kcal
• Carbohydrates: 54g
• Protein: 35g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 99mg
• Sodium: 1518mg
• Fiber: 5g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pre-cooked chicken?
Yes, just reduce the cooking time to 1–2 hours on LOW. Add the cooked chicken in with the enchilada sauce.

Why is my pasta mushy?
This usually happens if it’s overcooked. Be sure to cook the pasta separately and stir it in just before serving.

Can I make this without cheese?
Yes, you can omit the cheese or use a dairy-free alternative for a lighter version.

How to make it gluten-free?
Use gluten-free rotini and check that your enchilada sauce is gluten-free.

Try More Recipes:

• Crock Pot Chicken Enchilada Dip
• Crock Pot Chicken Curry Soup
• Crock Pot Chicken Corn Chowder