If you’re craving comfort food that sings with flavor and practically makes itself, look no further than this Crockpot Chicken Enchilada Pasta Recipe. This dish transforms classic enchilada flavors into a dreamy, creamy, cheesy pasta bake—without any fuss. A touch of heat from enchilada sauce, the tang of tomatoes and chiles, and melt-in-your-mouth chicken come together in a slow-cooked hug, making every bite an irresistible blend of Tex-Mex and pasta night. Whether you’re feeding a crowd or just want leftovers that taste even better the next day, this recipe is a guaranteed favorite.

Crockpot Chicken Enchilada Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Crockpot Chicken Enchilada Pasta Recipe has a starring role, coming together to build layer upon layer of irresistible flavor, texture, and color. The best part? Most of them just get tossed right in—minimal prep, maximum payoff!

Chicken breasts: Boneless, skinless chicken breasts soak up all the saucy goodness and shred beautifully for melt-in-your-mouth texture.
Red enchilada sauce: A can of enchilada sauce is the flavor backbone, bringing smokiness, gentle heat, and that signature enchilada tang.
Cream of chicken soup: This brings unbeatable creaminess and blends seamlessly for a velvety sauce.
Diced tomatoes with green chiles: The tomatoes add brightness and the chiles bring a gentle kick—don’t drain, the juices build flavor!
Chili powder: Adds a gentle warmth and classic Mexican seasoning note.
Cumin: Earthy cumin underlines that Tex-Mex flavor profile in every bite.
Garlic powder: Gives savory depth and rounds out the flavors without overpowering.
Cream cheese: When blended in, cream cheese transforms the sauce into something silky and indulgent.
Pasta (rotini or penne): These shapes catch and hold the creamy sauce, so you get saucy bites every time.
Shredded cheddar cheese: For rich, gooey, cheesy goodness that melts beautifully.
Milk: Ensures the sauce is just the right consistency to coat every noodle.
Chopped cilantro or green onions: Brightens up the bowl with fresh flavor and color—perfect for garnish!

How to Make Crockpot Chicken Enchilada Pasta Recipe

Step 1: Layer in the Savory Base

Start by placing the chicken breasts right into your crockpot—no need to pre-cook! Pour in the red enchilada sauce, cream of chicken soup, and the entire can of diced tomatoes with green chiles (juices included!). Sprinkle in the chili powder, cumin, and garlic powder. This is your flavor foundation, and the slow cooker will do all the heavy lifting for you.

Step 2: Slow Cook Until Tender

Cover your crockpot and set it to low for 6–7 hours or on high for 3–4 hours. This hands-off time is magical—the chicken becomes fork-tender as it slowly soaks up all those incredible flavors.

Step 3: Shred the Chicken

Once the chicken is cooked through and tender, open the crockpot and use two forks to shred the chicken right in the pot, or transfer it to a cutting board if you prefer. This step gives the dish its hearty, pulled texture that’s oh-so-satisfying.

Step 4: Make it Creamy

With the chicken shredded, add the cubed cream cheese to the pot. Stir gently until it’s fully melted and blended into the sauce, creating a creamy, luscious base that hugs every bite.

Step 5: Cook and Add the Pasta

While the cream cheese is melting, get your pasta boiling in a separate pot according to package instructions until just al dente. This keeps it from turning mushy in the crockpot. Drain, then gently fold the cooked pasta into the creamy chicken mixture.

Step 6: Get it Cheesy and Finish!

Scatter in the shredded cheddar cheese and pour the milk over everything. Stir until you have a gloriously cheesy, indulgent mixture. Put the lid back on and let it all mingle on low heat for 10–15 more minutes—just until the cheese is melted and the whole dish is bubbling gently.

How to Serve Crockpot Chicken Enchilada Pasta Recipe

Garnishes

The finishing touch can really set this dish apart! A sprinkle of chopped fresh cilantro or green onions adds a pop of color and a light, fresh bite that balances the creamy, cheesy sauce. Don’t be shy—a few extra dabs of sour cream or sliced jalapeños can also bring brightness and zing.

Side Dishes

While this Crockpot Chicken Enchilada Pasta Recipe is a complete meal on its own, it pairs beautifully with a simple green salad tossed in lime vinaigrette, crispy tortilla chips, or steaming sautéed corn. For a little extra flair, serve it alongside Mexican street corn or a platter of sliced avocado sprinkled with coarse salt.

Creative Ways to Present

Ladle this pasta into wide, shallow bowls, then top with colorful garnishes for a restaurant-worthy look. It’s also fantastic as a filling for stuffed bell peppers or spooned into individual ramekins and baked with extra cheddar on top for a comforting casserole.

Make Ahead and Storage

Storing Leftovers

This recipe makes generous servings, so you’ll likely have leftovers—and they’re just as good, if not even better, the next day. Let the pasta cool to room temperature, then transfer to airtight containers. It will keep well in the fridge for up to 3 days.

Freezing

If you’d like to freeze your Crockpot Chicken Enchilada Pasta Recipe, portion it into freezer-safe containers in single or family-sized servings. The sauce stays creamy thanks to the cream cheese, and the pasta maintains its bite. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply scoop your desired amount into a microwave-safe bowl and heat in 1-minute bursts, stirring between rounds, until hot. On the stovetop, add a splash of milk to loosen the sauce and warm gently over medium-low heat, stirring often—this brings back the creamy, cheesy consistency.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit more forgiving and become incredibly juicy in the crockpot. They’ll shred beautifully, just like breasts, and add a slightly richer flavor.

Is it possible to make the Crockpot Chicken Enchilada Pasta Recipe spicier?

Definitely—stir in chopped jalapeños or a dash of your favorite hot sauce before cooking, or amp up the chili powder for a bigger kick. You can always finish with extra jalapeño slices on top for heat lovers.

Can I substitute a different pasta shape?

Yes! While rotini and penne are great because they catch the sauce, shells or fusilli also work well. Just avoid very thin pastas, which may overcook or become mushy.

What can I use if I don’t have cream of chicken soup?

Cream of mushroom soup is a great substitute, offering a similar creamy texture. For a homemade touch, you can whisk together a roux of butter, flour, and chicken broth thickened with a splash of milk.

Is this Crockpot Chicken Enchilada Pasta Recipe gluten-free?

If you use gluten-free pasta and a gluten-free cream soup, it adapts easily to gluten-free diets. Just double-check your enchilada sauce and soup labels for hidden gluten!

Final Thoughts

Trust me, once you’ve made this Crockpot Chicken Enchilada Pasta Recipe, it’ll become one of those dishes your family requests again and again. It’s easy, comforting, packed with flavor, and just right for busy weeknights or cozy weekends. Give it a try—you’ll be hooked on the blend of rich, creamy pasta and bold enchilada flair!

Crockpot Chicken Enchilada Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: Emma
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Chicken Enchilada Pasta recipe takes all the flavors of classic enchiladas and combines them with pasta in a creamy, cheesy dish cooked to perfection in a slow cooker. It’s a comforting and easy meal that the whole family will love.

Ingredients

Scale

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts

For the Sauce:

1 (10-ounce) can red enchilada sauce
1 (10.5-ounce) can cream of chicken soup
1 (14.5-ounce) can diced tomatoes with green chiles (undrained)
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
8 ounces cream cheese, cubed

For the Pasta:

12 ounces rotini or penne pasta
1 ½ cups shredded cheddar cheese
½ cup milk
Chopped cilantro or green onions for garnish

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Instructions

Prepare the Chicken: Place chicken breasts in the crockpot. Add enchilada sauce, cream of chicken soup, diced tomatoes with green chiles, chili powder, cumin, and garlic powder. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in cream cheese until melted and smooth.
Cook the Pasta: Cook pasta in a separate pot until al dente. Drain and add it to the crockpot with milk and cheddar cheese. Stir until well combined and cheese is melted.
Finish and Serve: Cook on low for another 10–15 minutes. Garnish with cilantro or green onions before serving.