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
Scale
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
