If you are craving a meal that brings all the warmth and comfort of your favorite Mexican flavors combined with creamy pasta goodness, you are in for a treat. This Bold & Cheesy Slow Cooker Chicken Enchilada Pasta – The Easiest Comfort Food Recipe is pure magic in a bowl. It captures the smoky, spicy kick of enchilada sauce paired lovingly with tender shredded chicken and luscious melty cheese, all tossed with perfectly cooked pasta. Plus, it all comes together effortlessly in the slow cooker, making it a real weeknight hero when you want something hearty and satisfying without standing over the stove.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, straightforward ingredients, each chosen to bring layers of flavor and creamy texture to the dish. From the depth of the enchilada sauce to the richness of the cream and cheeses, every component works together seamlessly.
- 1 lb boneless, skinless chicken breasts: The tender protein that soaks up all the saucy goodness perfectly.
- 1 can (10 oz) red enchilada sauce: Adds that signature enchilada flavor, bold and vibrant.
- 1/2 teaspoon garlic powder: For an aromatic punch that enhances every bite.
- 1/2 teaspoon onion powder: A subtle sweetness that rounds out the spices.
- 1 teaspoon chili powder: Key to bringing a smoky warmth to the dish.
- 1/2 teaspoon cumin: Earthy undertones that deepen the overall flavor profile.
- 1 cup chicken broth: Keeps the mixture juicy and helps cook the chicken perfectly.
- 1 can (10.5 oz) condensed cream of chicken soup: Adds creaminess and heartiness in every spoonful.
- 1 1/2 cups shredded cheddar cheese: Sharp and melty cheese to make the dish irresistibly cheesy.
- 8 oz rotini or penne pasta (uncooked): The perfect pasta shapes to hold onto that flavorful sauce.
- 4 oz cream cheese, cubed: Boosts the richness and silky texture.
- Salt and pepper to taste: Essential seasoning to balance all the flavors.
- Optional toppings: Chopped cilantro, sliced green onions, and sour cream to brighten and freshen up each serving.
How to Make Bold & Cheesy Slow Cooker Chicken Enchilada Pasta – The Easiest Comfort Food Recipe
Step 1: Prepare the Base
Start by placing those juicy chicken breasts right into the slow cooker. Pour over the rich red enchilada sauce along with the chicken broth and comforting cream of chicken soup. This combination is the flavor foundation that infuses the chicken with incredible enchilada character as it cooks low and slow.
Step 2: Season with Love
Sprinkle in garlic powder, onion powder, chili powder, and cumin. Each seasoning adds depth and layers of authentic enchilada spices that turn the dish from simple to spectacular. Stir lightly to help them blend, but don’t worry about full mixing yet — the slow cooker will do the rest.
Step 3: Slow Cook the Chicken
Cover your slow cooker and let it work its magic. Cooking on LOW for 6 hours or HIGH for 3 hours allows the chicken to become incredibly tender and shreddable, soaking up all of those bold flavors within the enchilada sauce.
Step 4: Shred the Chicken
Once the chicken is perfectly cooked, remove it from the pot and shred it with two forks. Don’t leave a single piece whole — the more shredded, the better it blends into that creamy sauce. Then pop it right back into the slow cooker for the next step.
Step 5: Melt in the Cheeses
Now for the cheesiest part. Stir in the shredded cheddar cheese followed by the cubed cream cheese. The heat will melt everything into a luscious, creamy sauce that coats the shredded chicken beautifully while elevating the dish into pure comfort food heaven.
Step 6: Cook the Pasta Separately
Right before serving—about 20 minutes out—cook your rotini or penne pasta on the stovetop until just al dente. Draining the pasta well ensures your final dish isn’t watery, but instead has that perfect tender bite to complement the creamy chicken.
Step 7: Combine and Let Flavors Meld
Add the drained pasta into the slow cooker and fold it gently into your cheesy chicken mixture. Letting it sit for 5 to 10 minutes lets all those bold flavors mingle, ensuring every single bite is bursting with creamy enchilada deliciousness.
Step 8: Serve and Top
Dish your masterpiece into bowls and don’t be shy with the garnishes. Sprinkle fresh cilantro, sliced green onions, or a dollop of sour cream to add a fresh, tangy contrast. It’s that finishing touch to make your Bold & Cheesy Slow Cooker Chicken Enchilada Pasta – The Easiest Comfort Food Recipe truly shine.
How to Serve Bold & Cheesy Slow Cooker Chicken Enchilada Pasta – The Easiest Comfort Food Recipe
Garnishes
Bright toppings can transform this dish from simply satisfying to knockout delicious. Chopped cilantro gives a fresh herbal lift, sliced green onions add a mild crunch and sharpness, and a spoonful of sour cream balances the bold cheese and spices with a cooling, creamy bite.
Side Dishes
Pair your enchilada pasta with simple sides that keep the comfort theme strong. A crisp green salad with a tangy vinaigrette cuts through the richness. Or serve with warm cornbread or garlic bread to scoop up every last bit of that cheesy sauce.
Creative Ways to Present
For a fun twist, serve this dish in individual mini cast iron skillets or wide ramekins topped with extra cheese and broiled for a minute to get a bubbly crust. Another idea is layering it in a casserole with extra cheese on top, then baking until golden for a baked pasta enchilada casserole variant.
Make Ahead and Storage
Storing Leftovers
This pasta keeps beautifully in an airtight container in the fridge for up to 3 days. Flavors may even deepen with time, making leftovers just as delightful as the fresh batch.
Freezing
You can freeze the cheesy chicken mixture (without the pasta) for up to 2 months. Thaw overnight in the fridge before reheating and stirring in freshly cooked pasta for best results. Avoid freezing the pasta cooked to preserve its texture.
Reheating
Reheat leftovers gently in a saucepan over low heat or in the microwave, stirring occasionally to meld the cheese and sauce smoothly. Add a splash of chicken broth or water if the mixture thickens too much during reheating.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar provides that sharp, melty character, pepper jack or a Mexican cheese blend can add an extra spicy twist. Just choose cheeses that melt well for the creamiest results.
Is it possible to make this recipe on the stovetop?
Yes, but the slow cooker is key for that tender shredded chicken and melding of flavors. On the stovetop, you’d need to cook the chicken separately and simmer everything together, which is doable but takes more hands-on time.
What if I don’t have cream of chicken soup?
You can substitute with cream of mushroom or cream of celery soup if needed. Alternatively, make a quick homemade white sauce with butter, flour, and milk for a fresh take on that creamy texture.
Can I use frozen chicken breasts?
Yes, but you’ll need to increase the slow cooking time to ensure the chicken is fully cooked through. Just avoid cooking on high for three hours straight from frozen; slow and low will give the best tenderness.
Is this recipe spicy?
It has a nice mild-to-medium spice level from the enchilada sauce and chili powder. If you prefer less heat, choose a mild enchilada sauce or reduce the chili powder slightly without losing the bold flavor.
Final Thoughts
This Bold & Cheesy Slow Cooker Chicken Enchilada Pasta – The Easiest Comfort Food Recipe has all the qualities you want in a soul-warming meal: rich, cheesy, satisfying, and generously flavored without any fuss. It’s perfect for busy days when you want to come home to a meal that feels like a cozy hug. Give this recipe a try and get ready to make it one of your go-to dinner favorites for both weeknights and casual gatherings.
Print
Bold & Cheesy Slow Cooker Chicken Enchilada Pasta – The Easiest Comfort Food Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours on LOW or 3 hours on HIGH
- Total Time: 6 hours 10 minutes (using LOW setting)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Bold & Cheesy Slow Cooker Chicken Enchilada Pasta is the ultimate comfort food, combining tender slow-cooked chicken with a rich and flavorful enchilada sauce, melted cheeses, and perfectly cooked pasta. It’s an easy one-pot meal that requires minimal prep and delivers maximum cheesy, spicy satisfaction.
Ingredients
Chicken and Sauce
- 1 lb (450g) boneless, skinless chicken breasts
- 1 can (10 oz / 284g) red enchilada sauce
- 1 cup (240ml) chicken broth
- 1 can (10.5 oz / 298g) condensed cream of chicken soup
Spices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Cheeses
- 1 1/2 cups (170g) shredded cheddar cheese
- 4 oz (115g) cream cheese, cubed
Pasta
- 8 oz (225g) rotini or penne pasta (uncooked)
Optional Toppings
- Chopped cilantro
- Sliced green onions
- Sour cream
Instructions
- Prepare the base: Place the chicken breasts in the bottom of your slow cooker. Pour in the enchilada sauce, chicken broth, and cream of chicken soup.
- Season: Add garlic powder, onion powder, chili powder, and cumin. Stir lightly to combine all ingredients.
- Cook the chicken: Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken from the slow cooker, shred it thoroughly with two forks, then return the shredded chicken to the pot.
- Add cheese and cream cheese: Stir in the shredded cheddar cheese and cubed cream cheese until melted and fully incorporated into the sauce.
- Cook the pasta separately: About 20 minutes before serving, boil the pasta on the stovetop until al dente, then drain it well.
- Combine pasta and chicken mixture: Add the cooked pasta to the slow cooker and stir everything together. Let it sit for 5 to 10 minutes to allow the pasta to absorb the flavors.
- Serve and top: Spoon the enchilada pasta into bowls and garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if desired.
Notes
- Cooking times may vary depending on your slow cooker model; check chicken tenderness before shredding.
- Use gluten-free pasta to make this recipe gluten free.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Make sure to cook the pasta just before serving to prevent it from getting mushy.
