Get ready for a flavor-packed adventure with One Pot Taco Chicken Alfredo Pasta! This dish brings together the bold zest of taco-seasoned chicken, the creamy richness of Alfredo sauce, and the comfort of perfectly cooked pasta, all in just one pot. It’s a weeknight game-changer that’s as easy to make as it is to love. Whether you’re feeding a hungry family or just want leftovers that actually excite you, One Pot Taco Chicken Alfredo Pasta has your back with its Tex-Mex flair and irresistible cheesy goodness.
Ingredients You’ll Need
The beauty of One Pot Taco Chicken Alfredo Pasta is how just a handful of everyday ingredients come together to create something spectacular. Each one adds its own magic, whether it’s a pop of color, a hit of heat, or luscious creaminess—so don’t skip a thing!
- Olive oil: Adds a subtle richness and helps brown the chicken beautifully.
- Boneless skinless chicken breast: Lean protein that soaks up all those taco flavors.
- Taco seasoning: The secret to that signature Tex-Mex kick—use your favorite blend!
- Garlic: Fresh garlic brings a fragrant depth you’ll love in every bite.
- Low-sodium chicken broth: Provides the perfect base for the sauce without making it too salty.
- Heavy cream: Makes the sauce ultra-silky and indulgent.
- Penne or rotini pasta (uncooked): These shapes hold onto the sauce and flavors so well.
- Salsa: Adds a burst of tomatoey tang and a hint of spice—choose mild or hot to suit your crowd.
- Shredded cheddar or Mexican blend cheese: Melts into the pasta for gooey, cheesy perfection.
- Salt and pepper: Essential for bringing all the flavors together at the end.
- Chopped cilantro or green onions (optional): A fresh, colorful garnish for that final flourish.
How to Make One Pot Taco Chicken Alfredo Pasta
Step 1: Brown the Chicken
Start by heating the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once it’s shimmering, add your diced chicken and sprinkle it with the taco seasoning. Let it cook for 4 to 5 minutes, stirring occasionally, until the chicken is golden and starting to develop those crave-worthy crispy edges. Right at the end, toss in the minced garlic and let it cook for another minute—just until it’s fragrant and lovely.
Step 2: Build the Sauce and Cook the Pasta
Now, pour in the chicken broth, heavy cream, uncooked pasta, and salsa. Give everything a good stir so the pasta gets cozy in that flavorful liquid. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover your pot and let it simmer for 12 to 15 minutes, stirring every few minutes to prevent sticking. You’ll know it’s ready when the pasta is tender and the sauce is thickened and creamy—patience pays off!
Step 3: Make it Cheesy and Creamy
Remove the pot from the heat and immediately stir in the shredded cheese. Watch as it melts into the sauce, making everything velvety and rich. Give it a taste and season with a little extra salt and pepper if needed. If you want to add a splash more cream (I won’t judge!), now’s the time.
Step 4: Garnish and Serve
Spoon the One Pot Taco Chicken Alfredo Pasta into bowls and finish with a generous sprinkle of chopped cilantro or green onions. This last step adds a pop of color and freshness that takes the whole dish up a notch. Dig in while it’s piping hot!
How to Serve One Pot Taco Chicken Alfredo Pasta
Garnishes
Garnishing is where you can really make your One Pot Taco Chicken Alfredo Pasta shine. A handful of chopped cilantro or green onions adds freshness, but don’t be afraid to get creative—think diced tomatoes, slices of jalapeño, or even a dollop of sour cream for extra indulgence.
Side Dishes
This pasta is a full meal on its own, but if you want to round things out, serve it with a crisp green salad, roasted corn on the cob, or some warm, crusty bread for scooping up that luscious sauce. It also pairs wonderfully with a side of black beans or sautéed peppers for a little extra color and nutrition.
Creative Ways to Present
For a fun twist, serve your One Pot Taco Chicken Alfredo Pasta in individual cast iron skillets or colorful bowls. You can even set up a “pasta bar” with a variety of toppings—like avocado slices, crushed tortilla chips, or pickled onions—so everyone can customize their own bowl. It’s a guaranteed way to make dinner feel special, whether it’s a weeknight or a party night!
Make Ahead and Storage
Storing Leftovers
Leftovers of One Pot Taco Chicken Alfredo Pasta are a dream! Simply scoop any extras into an airtight container and store them in the refrigerator for up to 3 days. The flavors actually get even better as they mingle, making tomorrow’s lunch something to look forward to.
Freezing
If you want to freeze your pasta, let it cool completely first. Portion it into freezer-safe containers or zip-top bags, making sure to leave a little space for expansion. It’ll keep well for up to 2 months. Just be aware that the sauce may separate a bit when thawed, but a quick stir during reheating will bring everything back together.
Reheating
To reheat, pop your pasta into a saucepan or microwave-safe dish. Add a splash of milk or cream to loosen the sauce, then warm gently over low heat on the stovetop or in short bursts in the microwave, stirring often. This keeps the One Pot Taco Chicken Alfredo Pasta creamy and luscious—just like the first time!
FAQs
Can I use a different type Main Course
Absolutely! Penne and rotini are great at catching the sauce, but shells, fusilli, or even elbows work well. Just keep an eye on cooking times, as they may vary based on the pasta shape you choose.
Is there a way to make this dish spicier?
If you love heat, swap in a medium or hot salsa, add a pinch of cayenne, or sprinkle in some crushed red pepper flakes along with the taco seasoning. You can also top finished bowls with sliced jalapeños for an extra kick.
Can I make this recipe gluten-free?
Yes! Just use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, so it’s an easy swap that won’t affect the flavor or creaminess of One Pot Taco Chicken Alfredo Pasta.
What protein alternatives work for this recipe?
If you’re not in the mood for chicken, try using diced turkey breast, ground beef, or even plant-based chicken strips. You can also add drained black beans for a vegetarian version with plenty of protein and Tex-Mex flair.
Can I add veggies to this pasta?
Definitely! Stir in some drained black beans, corn, or diced bell peppers with the pasta and liquids. Spinach or kale can also be added toward the end of cooking for an extra boost of color and nutrition.
Final Thoughts
There’s something magical about a meal that delivers maximum flavor and minimal cleanup, and One Pot Taco Chicken Alfredo Pasta always hits the spot. Give it a try the next time you’re craving a dinner that feels special but doesn’t take all night to make—you’ll be amazed at how quickly this one becomes a family favorite!
Print
One Pot Taco Chicken Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
A delicious and creamy one pot taco chicken Alfredo pasta that combines the bold flavors of Tex-Mex with rich Alfredo sauce, perfect for a quick and satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, diced
- 1 packet (1 ounce) taco seasoning
- 3 cloves garlic, minced
Liquid and Pasta
- 4 cups low-sodium chicken broth
- 2 cups heavy cream
- 12 ounces penne or rotini pasta (uncooked)
- 1/2 cup salsa
Cheese and Garnish
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Cook the chicken: In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the diced chicken and sprinkle with taco seasoning. Cook for 4–5 minutes, stirring occasionally, until browned. Add the minced garlic and cook for 1 more minute.
- Add liquids and pasta: Pour in the chicken broth, heavy cream, uncooked pasta, and salsa. Stir to combine and bring to a boil.
- Simmer the pasta: Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Finish and serve: Remove from heat and stir in the shredded cheese until melted and creamy. Taste and season with additional salt and pepper if needed. Garnish with chopped cilantro or green onions before serving.
Notes
- Add drained black beans, corn, or diced bell peppers for extra flavor and texture.
- For a spicier version, use medium or hot salsa and a pinch of cayenne.
- Use gluten-free pasta to make the dish gluten-free.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg
