Crockpot Southwest Chicken Pasta

My Crockpot Southwest Chicken Pasta is a staple in my home and family favorite. It’s simple and so delicious! Alternatively, you can cook it in the oven too. You can also switch out the pasta for rice, and it’s yummy either way!

Southwest Chicken Pasta

When I’m tired and don’t want to do much – my crockpot is my best friend. Some of my faves are crockpot chicken and gravy, crockpot pork chops with mushroom soup, and crockpot taco dip. 

But for me, it’s my Southwest Chicken Pasta that I love the most.  

Although, sometimes we switch out the pasta for rice and it becomes Southwest Chicken and Rice.

This dish is packed with creamy, cheesy goodness and has just the right amount of southwest flavor. It’s also a easy to customize, so you can make it your own depending on what you have in the kitchen.

My kids absolutely love this cheesy pasta, and the best part is, it doesn’t take much time to whip up.

You can even sneak in some extras like black beans, bell peppers, or corn to make it a little heartier. And don’t forget to top it with plenty of cheese—because let’s be honest, everything is better with cheese!

Why You’ll Love My Southwest Chicken Pasta Recipe

• Easy to make: This dish is perfect for those busy nights when you don’t have much time. With just a few simple ingredients you can whip this up in a jiffy.
• Family favorite: My kids absolutely love it, and I bet yours will too. It’s packed with southwestern flavors, tender chicken, and plenty of cheese—everything a one-pot dinner needs!
• Customizable: Want to add some black beans or bell peppers? Go for it! You can even throw in a little sweet corn for extra flavor.
• Creamy and cheesy: This recipe delivers the most amazing creamy sauce with the perfect amount of cheddar cheese and a kick of heat from the green chilies.
• Works with leftovers: Got some rotisserie chicken sitting in the fridge? Use that! This recipe is a great way to turn leftover chicken into a delicious meal that the whole family will enjoy.

Southwest Chicken Pasta Ingredients

• Cooked Chicken: You’ll need some cooked chicken, sliced into bite-sized pieces. Rotisserie chicken works great here if you’re in a hurry.
• Rotini Pasta: Rotini pasta is the perfect choice for this dish, but feel free to swap it with penne pasta or any short pasta you have on hand. Cook the pasta to al dente so it holds up well in the creamy sauce.
• Cream of Chicken Soup: This brings a rich, creamy texture to the pasta and ties all the flavors together. If you want a little more homemade flair, you can substitute with a made-from-scratch alfredo sauce or a creamy chicken stock mixture.
• Cheddar Cheese Soup: For that cheesy, comforting flavor, cheddar cheese soup is a must! It melts right into the pasta, making every bite rich and cheesy. You could make your own homemade cheese sauce if you prefer.
• Diced Green Chiles: These add a little bit of spice and southwest flavor. You can adjust the heat by choosing mild or spicy green chiles.
• Taco Seasoning: You’ll want to sprinkle some taco seasoning on the chicken prior to cooking it.
• Salt & Pepper: Season to taste with salt and freshly ground black pepper.
• Hot Sauce (Optional): A few dashes of your favorite hot sauce give this pasta a kick of heat. It’s totally optional, so you can leave it out if your family prefers it mild.
• Shredded Cheddar Cheese: Topping the pasta with shredded cheddar cheese makes it extra cheesy and irresistible. You can use any combination of cheese, such as Monterey Jack cheese, colby, sharp cheddar, or mild cheddar. You get the point. 
• Crushed Cheese Crackers (Optional): For some added crunch, sprinkle crushed cheese crackers on top before serving. It’s an optional but super yummy addition that gives the dish a little extra texture. 

How to Make Southwest Chicken Pasta

Cook the chicken: If you’re using leftover chicken, make sure it’s cut up into bite-sized pieces (or shredded). If you’re going to cook some, season it generously with taco seasoning.

Cook the pasta: Start by boiling a large pot of water. Follow the package directions to cook your rotini pasta until it’s al dente, about 8-10 minutes. Drain the pasta and set it aside.

Mix the ingredients: In a large bowl, combine your cooked chicken (sliced into bite-sized pieces), the cooked rotini pasta, a can of cream of chicken soup, a can of cheddar cheese soup, and a can of diced green chiles. Add salt and black pepper to taste, and if you like a little heat, toss in a few dashes of your favorite hot sauce.

Spread into a dish: You can use either a crockpot or a 9×13 casserole dish for this recipe. If using a crockpot, spread the mixture evenly inside. If you prefer to bake it, transfer the mixture into the casserole dish.

Cook in the crockpot or bake

This meal is SO good – whether you make it in the crockpot or in the oven.

• For the crockpot, cover and cook on low for about 2.5 hours. Uncover, sprinkle shredded cheddar cheese on top, and let it cook for an additional 15-30 minutes until the cheese is melted.
• If you’re using the oven, cover the casserole dish with tinfoil and bake at 350°F for 25 minutes. Then, remove the foil, sprinkle with shredded cheddar cheese, and bake for another 10 minutes until the cheese is bubbly and golden.

Add the topping: If you want to take it up a notch, crush some cheese crackers and sprinkle them on top of the pasta right before serving. They add a delicious crunch that the entire family will love!

Serve and enjoy: Serve your creamy Southwest Chicken Pasta hot. It pairs great with a side dish like garlic bread or a fresh green salad. If you have leftovers, store them in an airtight container for 3-4 days in the fridge.

Recipe Variations

• Add Fresh Veggies: Toss in some chopped red bell peppers, yellow corn, or green onions. They add color, crunch, and extra flavor. If you like a bit of heat, try adding some jalapeño peppers for a spicy kick!
• Extra Creamy: For an extra creamy dish, stir in a touch of heavy cream or homemade sour cream. This takes the sauce to another level of creaminess.
• Add Some Spice: If you like your food with a little heat, sprinkle in some chili powder or a dash of homemade taco seasoning. You could also chop up a spicy red chili to really bring the heat! For a smoky flavor, try adding a bit of chipotle powder or smoked paprika.
• Cilantro Cream Drizzle: I love drizzling my homemade cilantro cream sauce over this pasta!
• Add Beans: Black beans fit perfectly with the southwestern flavors and provide some extra protein.
• Go for Rice: You can sub out the pasta for rice if you like, and it’s delicious either way.

Recipe Tips

• I usually have leftover chicken on hand, so I’ll use it for this recipe, seasoning it with taco seasoning and garlic powder to taste.
• A lot of times when I make Mexican Style Meat, I’ll save some specially for this recipe.
• When you boil the pasta, make sure to cook it al dente—firm to the bite. This way, it won’t turn mushy when you mix it with the creamy sauce.

Print Pin

Southwest Chicken Pasta (Crockpot or Oven)

Ingredients

• 1 pound cooked chicken sliced into small pieces
• 16 oz box of rotini pasta cooked
• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 8 oz diced green chiles
• salt & pepper to taste
• a few dashes of your favorite hot sauce optional
• 2 cups shredded cheddar cheese
• crushed cheese crackers to top with optional, but yummy!

Instructions

• Mix together the cooked chicken, cooked pasta, cream of chicken soup, cheddar cheese soup, green chiles, salt, pepper, & hot sauce if using.

Cook in Crockpot

• Spread into a crockpot and cook for 2.5 hours on low - uncover, sprinkle on the cheese, and cook for an additional 15-30 minutes.
• uncover, sprinkle on the cheese, and cook for an additional 15-30 minutes.

Bake in Oven

• Spread into a 9x13 casserole dish. Cover with tinfoil and cook on 350 for 25 minutes.
• Uncover, sprinkle with cheese, and cook for an additional 10 minutes.

Add Topping (Optional)

• Top with crushed cheese crackers, if desired.