Tuesday, May 6, 2014

Creamy Mexican Chicken Pasta

Creamy Mexican Chicken Pasta

This delicious and easy slow cooker recipe is one I've been making for a few years. I found this recipe on a food blog called Chef Mommy. I serve this creamy, cheesy creation over pasta, but it is just as yummy served over rice as Chef Mommy does! Sometimes I'll add 1/2 can of refried beans to make this even more filling! When this is done cooking the chicken practically falls apart as soon as you stir the sauce! I love it when that happens! I make this recipe very mild as far as spiciness, but you can turn up the heat level by using a spicy salsa and spicy taco seasoning. It's up to you!

Creamy Mexican Chicken Pasta
Creamy Mexican Chicken Pasta

2 boneless skinless chicken cutlets
1 can cream of chicken soup
16 oz. jar salsa - I use mild
1 Tbls. taco seasoning - I use my homemade version
1 cup sour cream - I use fat free
1 cup shredded cheddar cheese
1 lb. cooked pasta
1/2 can (16 oz.) refried beans - optional
2 green onions - sliced thin

Place chicken, soup and salsa in slow cooker. Sprinkle taco seasoning on top.
Cover and cook on low for 6 hours.
Then shred the chicken with a fork and
stir in the sour cream and shredded cheddar,
(plus 1/2 can refried beans if using)
Let the cheese melt.
Serve warm over cooked pasta and top with sliced green onions.
Serves 6-8 people

This post belongs to My Recipe Journey
Adapted from Chef Mommy Salsa Chicken Recipe


  1. Just made this for dinner, it was so good. My kids even have seconds.

    1. YAY! I love hearing that! Thank you so much for trying this...and for coming back to let me know! Happy Mother's Day! =D

  2. This creamy pasta looks delicious!


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