Cooked - Mexican Street Corn Chicken Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Chicken Pasta

1.0

2.5 lbs Boneless, Skinless Chicken Breast

1 Box Barilla Protein+ Penne

1 Block Reduced Fat Cream Cheese

2 Cans Mexican Style Corn

1 Cup Chicken Broth

1 Cup Reduced Fat Mexican Cheese Blend

2 Tbsp Chili Lime Seasoning

2 Tsp Garlic Powder

2 Tsp Onion Powder

1 Tsp Smoked Paprika

1 Tsp Ground Cumin

1 Tsp Chili Powder

1 Tsp Salt

½ Tsp Black Pepper

½ Cup Crumbled Feta Cheese

¼ Cup Fresh Cilantro, Chopped

Add the chicken, chicken broth, cream cheese, corn, and seasonings to a crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
Cook the pasta according to package directions.
Shred the chicken, then stir in the Mexican cheese until melted.
Add the cooked pasta and mix until creamy, adding pasta water if needed.
Divide into 8 servings (about 2 cups each). Top with feta and cilantro.
Refrigerate for up to 5 days or freeze for up to 3 months.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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