Southwestern Cheesy Chicken Pasta
50 Comments Feb 28, 2024
Updated Jun 16, 2025
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This Southwestern Cheesy Chicken Pasta recipe combines tender chicken, flavorful spices, and creamy sauce to create a dish that is sure to please the whole family.
Featured Comment
“I just made this chicken dish and was excellent. Thanks for the recipe”
– Ray
This southwestern pasta is a unique creation here at the magical slow cooker. The cool sour cream and Rotel sauce go amazingly with the pasta and chicken. It’s truly an excellent meal to come home to, for it’s almost ready to serve.
You may also like my Slow Cooker Spaghetti Sauce, or Chicken Pot Pie Pasta, which are both great for an Italian night.
The Magic Ingredients
Here are the ingredients that make this recipe special! Find the full recipe in the recipe card.
- Ro-Tel Tomatoes – Brings bold flavor with diced tomatoes and green chiles.
- Mexicorn – Adds sweet crunch with corn and peppers in one can.
- Chicken Breasts – Tender, juicy, and the perfect protein base.
- Sharp Cheddar – Melts into the sauce for rich, cheesy goodness.
- Sour Cream – Adds rich creaminess and blends the Tex-Mex flavors.
Tips and Tricks
Don’t be tempted to throw the pasta in without cooking it first—the slow cooker doesn’t get hot enough to cook it properly, and you’ll end up with chalky, mushy noodles.
This pasta has medium heat as written, but if you want it spicier, add a diced jalapeño or poblano pepper.
For the best melting, use freshly shredded cheese from a block instead of pre-shredded.
Reader Suggestion: Stir in a can of drained black beans for extra protein.
Serving Suggestions
This dish is a star on its own. Here are a few ways to make it better:
- This shredded chicken dish pairs perfectly with a light Caesar salad. Pair with warm garlic bread or crusty rolls to soak up the delicious sauce.
- Garnish with chopped cilantro, fresh tomatoes, and sour cream.
- Often we just pile this pasta in bowls and eat alone! It’s a perfect rounded meal in one bowl!
Southwestern Cheesy Chicken Pasta Recipe
How to Video
Ingredients
- 20 oz. Ro-tel, (2 cans)
- 11 oz. can Mexicorn (or a can of southwestern corn mix), drained
- 3.8 oz. can olives, drained
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 2 lbs. boneless skin-less chicken breasts
- 2 cups shredded sharp cheddar cheese
- 16 oz. sour cream
- 1 lb. medium-sized shell pasta,, cooked according to package directions, drained
For Serving
- Additional shredded cheese
- Sliced green onions
Instructions
- Add the Rotel, Mexicorn, olives, chili powder, oregano, salt, pepper and cumin to a 6-quart slow cooker, stir. Add the chicken into this mixture.
- Cover and cook on LOW for 8 hours.
- Shred the chicken with 2 forks right in the slow cooker.
- Stir in the cheese and sour cream, then stir in the cooked and drained pasta.
- Serve each serving with a sprinkle of more cheese, and then a sprinkle of green onion.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More pasta recipes to try next
Try Slow Cooker Feta Tomato Pasta for a creamy, tangy twist on pasta night, or go for classic comfort with Slow Cooker Chicken Spaghetti.
Craving restaurant flavors at home? Slow Cooker Olive Garden Chicken Pasta delivers just that.
For something with a little kick, Cajun Chicken Fettuccine Alfredo hits the spot. You can also enjoy a cozy plate of Chicken Parmesan Pasta or a hearty helping of Slow Cooker Beef Stroganoff.
My husband and I thought this was super yummy! Easy to make and produces a lot of food! Thank you!
Can you make it without the olives?
Yes, of course! Many people do not like olives and they can be left out of any recipe on my site.
Ok to skip the sour cream?
Yes, but it does help make the sauce creamy.
I just made this chicken dish and was excellent. Thanks for the recipe
The chicken was great but as a whole it was pretty watery and the noodles didn’t mix super well with the shredded chicken mixture so it’s kinda like I’m eating delicious chicken with plain-ish noodles. I’d probably just make this sans noodles and use the chicken for something else or eat it on its own.
I made this and it came out really wet with lots of juice. Wish there was a way to make it creamier. Maybe add corn starch at end of cooking? Or drain a lot of the juice before you add sour cream, cheese and noodles. I may drain it tomorrow and use the shredded chicken for enchiladas or tostadas because the chicken came out delicious
Did you add the noodles? They soak up the juices.
Did you drain your corn and olives before adding?
Yes.
I may make this recipe but I may add a block of cream cheese to may it creamier.
Great tip!
Can the leftovers be put in the freezer?
Super easy and very good. I didnt get it in the crackpot in time. So i cooked in oven. Family loved it
How long did you bake it in the oven.. 375F
Delicious, but not for anyone trying to lose weight. I was wondering if anyone had tried anything to make it spicier. I definitely think it needs more kick.
Bob, why don’t you use the hot Rotel, and add cayenne pepper…that should help.
Looks good, I will definitely try this one out.