This Southwestern Cheesy Chicken Pasta brings together tender shredded chicken, bold Tex‑Mex flavors, and a creamy, cheesy sauce for an easy family‑friendly meal. Prepared in a slow cooker, this one‑pot comfort dish combines Ro‑Tel, Mexicorn, and sour cream for a rich finish that pairs perfectly with pasta.
Featured Comment
“I just made this chicken dish and was excellent. Thanks for the recipe”
– Ray
This southwestern pasta is a popular recipe from The Magical Slow Cooker. Cool sour cream and zesty Ro‑Tel blend beautifully with the chicken and pasta for a creamy, comforting meal that’s almost ready when you walk in the door.
The Magic Ingredients
These key ingredients give the dish its signature flavor. The full measurements are in the recipe card below.
- Ro‑Tel tomatoes — provides diced tomatoes and green chiles for bright, spicy flavor.
- Mexicorn — a Southwestern corn mix that adds sweet bite and color.
- Chicken breasts — cook and shred for tender protein throughout the dish.
- Sharp cheddar — melts into the sauce for rich cheesiness.
- Sour cream — adds creaminess and balances the Tex‑Mex spices.
Tips and Tricks
Do not add the pasta to the slow cooker raw. The slow cooker won’t reach a high enough temperature to cook dry pasta evenly; pre‑cook the pasta according to package directions, drain it, and stir it in at the end.
The recipe as written yields medium heat. For more spice, add a diced jalapeño or poblano. To reduce heat, choose mild Ro‑Tel or swap in mild salsa.
For the creamiest texture, shred cheese from a block rather than using pre‑shredded varieties that include anti‑caking agents.
Reader suggestion: Stir in a drained can of black beans for extra protein and fiber.
Serving Suggestions
This dish is satisfying on its own, but here are a few serving ideas to elevate the meal:
- Serve with a light Caesar or mixed green salad and warm garlic bread or crusty rolls to soak up the saucy pasta.
- Garnish with chopped cilantro, diced fresh tomatoes, a dollop of sour cream, and sliced green onions for freshness and color.
- Enjoy straight from bowls as a complete, comforting one‑pot meal—perfect for busy weeknights.
Southwestern Cheesy Chicken Pasta Recipe
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How to Video
Equipment
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Slow cooker, 6 quart or larger.
Ingredients
- 20 oz. Ro‑Tel (about 2 cans)
- 11 oz. Mexicorn (or 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 skinless chicken breasts
- 2 cups shredded sharp cheddar
- 16 oz. sour cream
- 1 lb. medium shell pasta, cooked and drained
For Serving
- Additional shredded cheese
- Sliced green onions
Instructions
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Combine Ro‑Tel, Mexicorn, drained olives, chili powder, oregano, salt, pepper, and cumin in a 6‑quart slow cooker. Stir to combine and nestle the chicken breasts into the mixture.
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Cover and cook on LOW for 8 hours, or until the chicken is fully cooked and tender.
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Shred the chicken inside the slow cooker using two forks.
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Stir in the shredded cheddar and the sour cream until the sauce is smooth, then fold in the cooked, drained pasta.
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Serve topped with extra shredded cheese and sliced green onions if desired.
Sarah’s Notes
To store leftovers, cool to room temperature, transfer to an airtight container, and refrigerate for 3–4 days. Reheat thoroughly before serving.
Nutrition
Nutrition info is auto‑generated and is an estimate; adjust for dietary needs as necessary.
More pasta recipes to try next
Try other slow cooker pasta recipes for variety: feta tomato pasta for a tangy twist, chicken spaghetti with Ro‑Tel for classic comfort, or a creamy Olive Garden‑style chicken pasta for restaurant flavors at home. For a hearty alternative, beef stroganoff or chicken parmesan pasta are crowd pleasers.