Creamy Mexican Street Corn Chicken Pasta

Ingredients

Ingredients

• 2 lb boneless skinless chicken breast
• 15 oz mexican style street corn, undrained
• 8 oz block cream cheese
• 1 cups chicken broth
• 0.5 cups mayonnaise
• 1 cups shredded mozzarella cheese
• 1 cups shredded pepper jack cheese
• 1 tsp garlic powder
• null to taste salt and pepper

Instructions

1. Place the chicken breasts into a slow cooker.
2. Add the undrained can of Mexican style street corn, cream cheese, chicken broth, mayonnaise, garlic powder, salt, and pepper to the slow cooker.
3. Cook on high for 3 to 4 hours or low for 6 to 7 hours until the chicken is tender.
4. Shred the chicken directly in the slow cooker using two forks.
5. Stir in the shredded mozzarella and pepper jack cheeses until melted and creamy.
6. Serve over your favorite cooked pasta, such as rotini or penne, and garnish with fresh cilantro if desired.

Notes

For the best texture, use a block of cheese and shred it yourself rather than using pre-shredded bags, as it will melt much smoother into the sauce. If you prefer a thicker sauce, you can stir in a splash of heavy cream or extra broth to adjust the consistency before serving.