Crockpot Street Corn Chicken Pasta with Mexican Style Corn

Name: Crockpot Street Corn Chicken Pasta with Mexican Style Corn
Prep time: 10 min
Cook time: 180 min
Ingredients: 2 lbs chicken breasts; garlic salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; Tajín seasoning, to taste; 2 cans Mexican-style street corn, drained; 1 8 oz block cream cheese; 1 cup chicken broth; 1 lb penne pasta, cooked; 2 cups shredded pepper jack cheese; 1 cup sour cream; 1 cup mayonnaise; fresh cilantro, for topping; extra Tajín, for topping

Street corn flavor mixed into creamy chicken pasta is one of those combinations that just makes sense once everything gets stirred together.

Chicken breasts slow cook with Mexican-style street corn, cream cheese, chicken broth, garlic seasonings, and Tajín until the chicken is tender enough to shred right in the crockpot. The corn brings sweetness and texture, while the Tajín adds that tangy chili-lime flavor that makes the whole dish taste different from a regular creamy chicken pasta.

Cooked penne, pepper jack cheese, sour cream, and mayo get mixed in at the end to turn everything thick, cheesy, creamy, and loaded with flavor. A little extra Tajín and fresh cilantro on top gives it that street corn-style finish before serving.

Big bowls of this pasta are creamy, cheesy, a little spicy, a little tangy, and perfect for when you want a crockpot dinner that feels fun instead of boring.

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Why You’ll Love This Recipe

Creamy crockpot chicken pasta with street corn flavor.
Mexican-style corn adds sweetness, texture, and flavor throughout the dish.
Pepper jack cheese, sour cream, mayo, and cream cheese make it extra creamy.
Tajín gives the pasta a tangy chili-lime kick.
Easy slow cooker dinner that feels different from basic chicken pasta.

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Ingredients

The base of this recipe starts with chicken breasts seasoned with garlic salt, black pepper, garlic powder, onion powder, and Tajín. Drained Mexican-style street corn, cream cheese, and chicken broth cook with the chicken until everything becomes tender and flavorful.

Cooked penne pasta is added after the chicken is shredded so it keeps the right texture. Pepper jack cheese, sour cream, mayonnaise, and extra Tajín are mixed in at the end to create a creamy street corn-inspired sauce, then cilantro and more Tajín finish the dish before serving.

2 lbs chicken breasts
Garlic salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Tajín seasoning, to taste
2 cans Mexican-style street corn, drained
1 (8 oz) block cream cheese
1 cup chicken broth
1 lb penne pasta, cooked
2 cups shredded pepper jack cheese
1 cup sour cream
1 cup mayonnaise
Fresh cilantro, for topping
Extra Tajín, for topping

How To Make Crockpot Street Corn Chicken Pasta with Mexican Style Corn

Step 1: Add and Season Chicken

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Tajín.

Step 2: Add Corn, Cream Cheese, and Broth

Add the drained Mexican-style street corn, cream cheese, and chicken broth.

Step 3: Cook

Cover and cook on HIGH for 3 hours, or until the chicken is cooked through and tender.

Step 4: Shred Chicken

Shred the chicken directly in the crockpot.

Step 5: Add Pasta, Cheese, Sour Cream, Mayo, and Tajín

Add the cooked penne pasta, shredded pepper jack cheese, sour cream, mayonnaise, and a little more Tajín.

Step 6: Mix Until Creamy

Mix everything together until creamy and well combined.

Step 7: Top and Serve

Top with extra Tajín and fresh cilantro, then serve.

Recipe Variations

Use Monterey Jack cheese instead of pepper jack for a milder version. It still melts smoothly into the sauce without adding as much heat.
Add cooked bacon at the end for a smoky street corn chicken pasta version. The bacon adds crunch and works really well with the corn, Tajín, and creamy sauce.
Stir in diced jalapeños if you want extra heat. The spice pairs well with the pepper jack cheese and gives the dish more of a bold Mexican street corn flavor.
Use rotini, shells, or bowtie pasta instead of penne if that is what you have. Short pasta shapes work best because they hold onto the creamy corn sauce.
Top each serving with extra cheese, cilantro, Tajín, or a squeeze of lime. The lime adds brightness and helps balance the richness from the sour cream, mayo, and cream cheese.

Tips for Success

Drain the Mexican-style street corn before adding it so the sauce stays creamy instead of watery.
Cook the penne separately before adding it to the crockpot so it holds its texture and does not get mushy.
Shred the chicken directly in the crockpot so it mixes into the corn, cream cheese, broth, and seasonings.
Add the pepper jack cheese, sour cream, and mayonnaise at the end so the sauce stays smooth and creamy.
Taste before adding extra Tajín because it brings both tangy flavor and saltiness.
Fresh cilantro is best added right before serving so it keeps its color and fresh flavor.

Frequently Asked Questions

Can I use regular corn instead of Mexican-style street corn?

Yes, regular canned corn or frozen corn can work if you do not have Mexican-style street corn. The flavor will be a little more simple, so you may want to add extra Tajín, a little chili powder, or more seasoning to bring back that street corn-style taste. Make sure canned corn is drained before adding it.

Do I cook the pasta before adding it?

Yes, the penne should be cooked before it goes into the crockpot. Adding cooked pasta at the end keeps it from overcooking while the chicken slow cooks. Once it is added, it only needs to be stirred into the hot creamy sauce until everything is coated.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used instead of chicken breasts. They usually stay juicy in the crockpot and shred well into the creamy sauce. The cook time should be similar, but make sure the chicken is fully cooked before shredding.

Is this pasta spicy?

The pasta has a little kick from the pepper jack cheese and Tajín, but it is still creamy enough to balance the heat. The spice level will depend on how much Tajín you use and the brand of pepper jack cheese. If you want it milder, use less Tajín or swap the pepper jack for Monterey Jack.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will thicken as it sits because it keeps absorbing the creamy sauce. Reheat with a splash of milk, broth, or cream and stir until the sauce loosens back up.

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Crockpot Street Corn Chicken Pasta with Mexican Style Corn

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A creamy crockpot chicken pasta made with chicken breasts, Mexican-style street corn, cream cheese, chicken broth, penne pasta, pepper jack cheese, sour cream, mayonnaise, Tajín, and fresh cilantro.

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Prep Time 10

Cook Time 3

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs chicken breasts
garlic salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
Tajín seasoning, to taste
2 cans Mexican-style street corn, drained
1 8 oz block cream cheese
1 cup chicken broth
1 lb penne pasta, cooked
2 cups shredded pepper jack cheese
1 cup sour cream
1 cup mayonnaise
fresh cilantro, for topping
extra Tajín, for topping

Method

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Tajín.
Add the drained Mexican-style street corn, cream cheese, and chicken broth to the crockpot.
Cover and cook on HIGH for 3 hours, or until the chicken is cooked through and tender.
Shred the chicken directly in the crockpot and stir it into the creamy corn mixture.
Add the cooked penne pasta, shredded pepper jack cheese, sour cream, mayonnaise, and a little more Tajín.
Mix everything together until the pasta is evenly coated and the sauce is creamy and well combined.
Top with extra Tajín and fresh cilantro, then serve hot.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.