Go Back
–+ servings

Crockpot Street Corn Chicken Pasta with Mexican Style Corn

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
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
 

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

Video

Tried this recipe?

Let us know how it was!