Cheesy Chicken Enchilada Pasta (Print Version)
Slow-cooked chicken in rich enchilada sauce with creamy cheese and perfectly cooked pasta.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless, skinless chicken breasts
→ Sauces and Seasonings
02 -
2 cups red enchilada sauce
03 -
1 tablespoon taco seasoning
→ Vegetables and Aromatics
04 -
3 scallions, sliced
05 -
3 cloves garlic, minced
06 -
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
07 -
1 can (4 oz) diced green chiles
→ Cheese and Dairy
08 -
8 ounces cream cheese, softened
09 -
2 cups shredded sharp cheddar cheese, divided
→ Pasta
10 -
8 ounces cavatappi pasta, cooked al dente
# Steps to Follow:
01 -
Place the chicken breasts in the slow cooker. Add enchilada sauce, taco seasoning, sliced scallions, minced garlic, fire-roasted diced tomatoes with juice, and diced green chiles. Stir gently to coat the chicken evenly.
02 -
Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and easily shredded.
03 -
Remove the chicken from the slow cooker and shred using two forks or a stand mixer paddle attachment for efficiency.
04 -
Return shredded chicken to the slow cooker. Stir in softened cream cheese and 1 cup of shredded cheddar until the mixture is smooth and melted. Cook for an additional 15 minutes to blend flavors.
05 -
Stir in cooked cavatappi pasta. Sprinkle remaining 1 cup of shredded cheddar cheese over the top and cover until cheese melts and becomes gooey.
06 -
Garnish with additional scallions, cilantro, jalapeños, avocado slices, or sour cream as desired. Serve immediately.
# Additional Notes:
01 -
Cook pasta separately and add it at the end to avoid overcooking or mushy texture.
02 -
Slow cooker liners simplify cleanup for cheesy dishes like this.