Beef and Rotini in Garlic Parmesan Sauce

A creamy and hearty chicken soup with the bold flavors of green enchilada sauce, cheese, and salsa verde, all made effortlessly in a crock pot.

Why You’ll Love This Recipe

• Perfect for busy days—just set it and forget it.
• Packed with comforting and zesty flavors.
• Creamy and cheesy with just the right amount of spice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breasts or thighs
• Green enchilada sauce
• Chicken broth
• Half and half or heavy cream
• Monterey jack cheese
• Cream cheese
• Green salsa (salsa verde)
• Salt and pepper

Directions

1. Prepare the Base: Place chicken, enchilada sauce, and chicken broth in the crock pot. Cook on low for 6–8 hours or high for 3–4 hours.
2. Shred the Chicken: Remove the chicken, shred it, and return it to the pot.
3. Add Creamy Ingredients: Stir in Monterey jack cheese, cream cheese, and half and half. Mix until cheeses are melted and incorporated. Adjust seasoning with salt and pepper.
4. Finish with Salsa Verde: Add green salsa to taste and stir well.
5. Serve: Ladle the soup into bowls and top with your favorite garnishes.

Servings and Timing

• Servings: 6–8
• Prep Time: 10 minutes
• Cooking Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 6–8 hours

Variations

• Add corn or black beans for extra texture and flavor.
• Use rotisserie chicken for a quicker version.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove over medium heat or in the microwave until warmed through.

FAQs

1. Can I make this soup dairy-free?

Yes, use coconut milk instead of cream and a dairy-free cheese alternative.

2. Can I use pre-cooked chicken?

Yes, add shredded rotisserie chicken in the last hour of cooking.

3. Can I freeze this soup?

Yes, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

4. Can I use red enchilada sauce?

Yes, but the flavor will differ slightly.

5. How can I make this spicier?

Add diced jalapeños or hot sauce to the soup.

6. What toppings work best?

Try sliced avocado, sour cream, shredded cheese, or tortilla strips.

7. Can I make this vegetarian?

Substitute chicken with beans or tofu and use vegetable broth.

8. How can I thicken the soup?

Mash some of the chicken or add a cornstarch slurry (mix of cornstarch and water).

9. Can I use fresh tomatillos instead of salsa verde?

Yes, blend roasted tomatillos with garlic and spices for a homemade salsa verde.

10. What cheese works best?

Monterey jack melts beautifully, but cheddar or pepper jack are great options too.

Conclusion

Crock pot green enchilada chicken soup is a creamy, flavorful dish that’s easy to prepare and sure to please. Perfect for busy days or when you need a comforting meal, this soup will quickly become a favorite.

Beef and Rotini in Garlic Parmesan Sauce

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stove-Top
• Cuisine: Italian-American

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Description

Creamy Beef and Rotini Pasta in a savory Garlic Parmesan Sauce—quick, hearty, and perfect for family weeknight dinners. #garlicparmesan #pasta #comfortfood

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Ingredients

Units USM Scale 1x2x3x

• • • 12 oz rotini pasta
    • 1 lb ground beef
    • 3 garlic cloves, minced
    • 2 tbsp all-purpose flour
    • 2 cups milk (whole milk for creamier sauce)
    • 1 cup grated Parmesan cheese
    • 1 tsp Italian seasoning
    • Salt and pepper, to taste
    • 2 tbsp butter or olive oil
    • Fresh parsley, chopped (optional, for garnish)

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Instructions

• 1. • Cook the Pasta:
       • Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.
     • Cook the Beef:
       • In a large skillet, cook the ground beef over medium heat, breaking it into crumbles. Cook until browned and fully cooked, about 6–8 minutes. Drain any excess fat and set the beef aside.
     • Sauté the Garlic:
       • In the same skillet, melt the butter or heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
     • Make the Garlic Parmesan Sauce:
       • Sprinkle the flour over the garlic and stir to combine, forming a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3–5 minutes until it thickens slightly.
     • Add Cheese and Seasoning:
       • Stir in the grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix until the cheese melts and the sauce is smooth. Adjust the consistency with reserved pasta water if the sauce is too thick.
     • Combine Everything:
       • Return the cooked ground beef to the skillet and stir to coat in the sauce. Add the drained pasta and toss until everything is evenly combined and coated in the sauce.
     • Serve:
       • Transfer the pasta to serving bowls and garnish with fresh parsley and additional Parmesan cheese, if desired. Serve hot.

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Notes

• • • Protein Substitutes: Swap ground beef with ground turkey, chicken, or plant-based crumbles for a different flavor.
    • Add Veggies: Toss in spinach, broccoli, or mushrooms for added nutrients.
    • Make It Creamier: Stir in a splash of heavy cream or cream cheese for an extra rich sauce.
    • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to refresh the sauce.