If you love the flavors of chicken enchiladas, then you will go crazy over this chicken enchilada pasta! Full of chicken, cheese, green chiles, pasta, and plenty of melty cheese.
Why this recipe works
This Chicken Enchilada Pasta recipe will give you all of the best flavors without having to slave away at a hot stove!
The recipe is so easy to make and tastes delicious. The sauce is made with a few simple ingredients that you probably already have in your fridge or pantry!
How to make Chicken Enchilada Pasta
- Boneless skinless chicken breasts – boneless thighs are fine too!
- Seasonings – chili powder, ground cumin, oregano, salt and pepper
- Red enchilada sauce – this has so much flavor and will be the flavor of the entire dish
- Diced green onions, divided
- Fire roasted green chiles – find these in a can on the Mexican food aisle.
- Dried rotini pasta – cooked according to package directions, do not over cook and DO NOT add until the chicken is done cooking.
- Sharp cheddar cheese – grated, for a melty topping.
- Sour cream – turns the enchilada sauce into a creamy sauce. (SEE FULL INGREDIENT LIST AND DIRECTIONS IN RECIPE CARD, BELOW PHOTOS).
- Add the chicken, seasonings, green chiles and half of the green onions to your slow cooker.
- Pour over the enchilada sauce. (DO NOT ADD SOUR CREAM OR PASTA YET).
- Cook on LOW for 6-8 hours or on high for 4 hours.
- Shred the chicken with two forks. Add the sour cream.
- Cook pasta according to package directions, drain. Add the pasta to the chicken and sauce.
- Stir and top with cheese. Cover the slow cooker for 10 more minutes to allow the cheese to melt.
What sides go with cheesy chicken enchilada pasta?
Toppings for Chicken Enchilada Pasta
Some of my favorite things to top this Slow Cooker Chicken Enchilada Pasta with are:
- Chopped cilantro – This is a great way to add another layer of fresh flavor and makes the dish look prettier on your plate!
- Pico de Gallo – A fresh made salsa is great over this pasta.
- Green onions – cut into long thin strips (they’re easier for people who aren’t using their hands)
- Sour cream – I love adding sour cream because it adds an extra oomph of richness and balances out the spicy flavors in this recipe.
- Avocado sauce – make by mixing together mashed avocados, lime juice and sour cream until creamy and then drizzle over the pasta. It’s a delicious lighter way to enjoy this dish.
You can use your favorite pasta, but I like to use rotini for this dish. Other options I suggest are penne, rotini, or bow tie pasta.
Yes! You can sub out the green sauce for the red. Just beware though, sometimes green sauce is on the runnier side.
Store leftovers in an airtight container. Reheat the pasta on low for on the stovetop or in the microwave oven, or until heated through.
Yes! Chicken Enchilada Pasta will freeze well. Make sure you do not add the pasta or toppings, and you can store it in an airtight freezer bag or container for up to three months.
More pasta dishes to make:
- Slow Cooker Zucchini Bolognese
- Slow Cooker Feta and Tomato Pasta
- Slow Cooker Olive Garden Pasta
- Slow Cooker Beef Stroganoff
The Slow Cooker Chicken Enchilada Pasta is a delicious dish that takes minutes to prepare and is the perfect hearty meal for those busy weeknights. It’s also a great dish to make ahead of time, making it the perfect meal when you’re craving Mexican food but short on time.
Slow Cooker Chicken Enchilada Pasta
- Slow Cooker- 6 quart or larger
- 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 over cook.
- 8 oz. sharp cheddar cheese grated (this is about 2 cups)
- 1 cup sour cream plus more for serving
- Add the chicken to the slow cooker.
- Sprinkle over the salt, pepper, chili powder, cumin and oregano.
- Add the green chiles and half of the green onions on top of the chicken. Save the remaining green onions for serving.
- Pour over the enchilda sauce.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or on low for 6-8 hours.
- When the cooking time is near done, cook your rotini noodles on the stovetop according to package directions. Do not overcook.
- When the cooking time is done, shred the chicken with two forks. Stir the sour cream into the sauce.
- Drain the noodles and add them to the pasta. Stir. Sprinkle over the cheese, place the lid back on the slow cooker and let the cheese melt. This will take about 10 minutes.
- Serve each serving with a dollop of sour cream and a sprinkle of green onions.
How to Video:
- Pico de gallo salsa
- Additional sour cream