If you are craving a flavorful dinner that comes together quickly and with minimal cleanup, this One Pot Taco Chicken Alfredo Pasta Recipe is an absolute game changer. Imagine tender, taco-seasoned chicken mingling with creamy Alfredo sauce and perfectly cooked penne pasta, all in a single pot. It’s a beautiful fusion of comforting Italian creaminess and bold Mexican spices that will have everyone at the table asking for seconds. Whether you’re cooking for your family or want an impressive but effortless meal to share with friends, this dish delivers mouthwatering flavor with none of the hassle.
Ingredients You’ll Need
To get started, gather these simple yet essential ingredients that each add their own magic to the dish. From the juicy chicken to the spicy taco seasoning and luscious cheeses, every component plays a crucial role in building the rich flavors and satisfying textures of this recipe.
- Chicken breasts (2, boneless and skinless): Cubed to cook evenly and soak up all the seasoning.
- Salt and pepper: Basic seasoning to enhance the natural flavors of the chicken and pasta.
- Taco seasoning (1 tablespoon): Adds that signature Southwestern kick for a unique twist.
- Butter (2 tablespoons, divided): Brings richness and helps develop a creamy Alfredo sauce.
- Penne pasta (8 ounces): Perfect shape to catch the sauce and hold onto all the delicious ingredients.
- Chicken broth (14 ounces): Cooks the pasta and infuses it with savory depth.
- Heavy cream (1 cup): Creates the smooth, velvety Alfredo sauce every bite deserves.
- Shredded Mexican blend cheese (½ cup): Melts beautifully into the sauce for extra flavor and gooey texture.
- Diced tomatoes (½ cup): Adds freshness and subtle acidity to balance the creaminess.
- Grated cotija cheese (3 tablespoons): A final salty finish that ties together the taco and Alfredo elements.
How to Make One Pot Taco Chicken Alfredo Pasta Recipe
Step 1: Cook the Chicken
Start by seasoning your cubed chicken breasts with salt, pepper, and taco seasoning for that vibrant, zesty flavor punch. Heat 1 tablespoon of butter in a large skillet or pot over medium heat and add the chicken pieces. Cook for just 2-3 minutes until they develop a nice golden brown crust. Don’t worry about cooking them through at this point since they’ll finish cooking later with the pasta. This step builds the foundation of your dish with beautifully seasoned, tender meat.
Step 2: Cook the Pasta
To the pot with your browned chicken, stir in the chicken broth and penne pasta, making sure the pasta is submerged. Bring everything up to a boil, then lower the heat to simmer and cover the pot. Let it cook for about 15 minutes, stirring occasionally. This removes the need for separate pasta boiling and allows the noodles to soak up all those complex savory flavors from the broth and chicken. You’ll know it’s ready when the pasta is al dente and the broth is mostly absorbed.
Step 3: Make the Alfredo Sauce
Next, add the remaining 1 tablespoon of butter and the heavy cream directly into the pot. Stir continuously for about 2 minutes as the mixture thickens and blends. This is where the dish transforms as the silky sauce envelops every piece of penne and chicken. Then stir in your shredded Mexican blend cheese and diced tomatoes, letting the cheese melt down while the sauce gains a touch of freshness and acidity from the tomatoes. Cook for another minute or two until the sauce has a luscious consistency.
Step 4: Serve and Enjoy
Remove the pot from heat, and sprinkle the grated cotija cheese over the top. This final touch adds a salty, tangy brightness that perfectly complements both the creamy Alfredo and the spiced chicken. Serve it up hot right from the pot for a comforting and satisfying meal that’s bursting with flavor.
How to Serve One Pot Taco Chicken Alfredo Pasta Recipe
Garnishes
For garnishes, think fresh and vibrant. Chopped cilantro or green onions create a lovely contrast in both color and flavor, adding a bright freshness to balance the rich sauce. A squeeze of lime juice can also elevate the dish with a subtle zing. If you love a little heat, sprinkle on some crushed red pepper flakes or a dash of hot sauce for an extra kick that accents the taco seasoning perfectly.
Side Dishes
Because this One Pot Taco Chicken Alfredo Pasta Recipe is already packed with flavor and richness, lighter side dishes work best. A crisp green salad with a tangy vinaigrette is a perfect pairing, as it refreshes the palate. You could also serve some warm, crusty garlic bread to scoop up any leftover sauce or even some roasted vegetables for a hearty, colorful side that complements the textures of the main dish.
Creative Ways to Present
Want to impress guests? Serve the pasta in individual shallow bowls topped with a sprinkle of cotija and a few tomato wedges. For a casual gathering, place the pot on the table with a big spoon for family-style dining—it’s warm, inviting, and encourages sharing. You can also use mini tortilla chips on the side for a playful nod to the taco flavors integrated into this creamy pasta creation.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more overnight, making it a great dish to enjoy the next day. Just be sure to cool it completely before refrigerating to maintain freshness and prevent any sogginess in the pasta.
Freezing
While the creamy sauce texture can be slightly affected by freezing, you can freeze the One Pot Taco Chicken Alfredo Pasta Recipe if needed. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. To preserve the best quality, consider freezing it without the cotija cheese topping and add fresh cheese after reheating.
Reheating
When reheating, warm the pasta gently in a skillet over low heat or in the microwave in short bursts, stirring occasionally. Adding a splash of milk or cream while reheating can help restore the sauce’s creamy texture. Top with fresh cotija cheese and a sprinkle of fresh herbs for that just-cooked appeal.
FAQs
Can I use another type of pasta instead of penne?
Absolutely! While penne works great for catching the sauce, you can swap in other shapes like rigatoni, rotini, or fusilli. Just adjust the cooking time as needed to achieve that perfect al dente texture.
Is it possible to make this recipe dairy-free?
Yes, by using dairy-free butter, cream alternatives like coconut cream or cashew cream, and a vegan cheese substitute, you can enjoy a dairy-free version. Keep in mind the flavors and textures will vary, but the dish will still be delicious and creamy.
Can I add vegetables to the recipe?
Definitely! Feel free to toss in chopped bell peppers, corn, or spinach when adding the broth and pasta. These will cook along with the noodles and add color, texture, and extra nutrients.
How spicy is the One Pot Taco Chicken Alfredo Pasta Recipe?
The spice level is moderate due to the taco seasoning, but it’s very customizable. You can add more seasoning for extra heat or tone it down by using less or a mild version. The creamy Alfredo base also helps mellow out the spice.
Can I prepare this recipe ahead of time for a party?
Yes! You can cook the dish through the pasta step, then refrigerate it before finishing the sauce and serving. Simply reheat gently, add the cheese and tomatoes, and finish cooking the sauce just before your guests arrive for a fresh, impressive meal.
Final Thoughts
This One Pot Taco Chicken Alfredo Pasta Recipe is a true treasure when you want something easy yet full of bold, comforting flavors. It’s perfect for busy weeknights or whenever you need a little culinary happiness without fuss. Trust me, once you make it, you’ll find yourself coming back to this creamy, zesty dish time and time again. Go ahead and dive in—you’re going to love every bite!
Print
One Pot Taco Chicken Alfredo Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion
Description
This One Pot Taco Chicken Alfredo Pasta combines the creamy richness of Alfredo sauce with the bold flavors of taco-seasoned chicken, all cooked in a single skillet for quick and easy cleanup. Perfect for a weeknight dinner, this dish features tender chicken, al dente penne pasta, and a cheesy tomato finish that brings a Mexican twist to classic Italian comfort food.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cut into cubes
- Salt and pepper, to taste
- 1 tablespoon taco seasoning
- 2 tablespoons butter, divided
Pasta and Sauce
- 8 ounces penne pasta
- 14 ounces chicken broth
- 1 cup heavy cream
- ½ cup shredded Mexican blend cheese
- ½ cup diced tomatoes
- 3 tablespoons grated cotija cheese
Instructions
- Cook the Chicken: Season the cubed chicken breasts with salt, pepper, and taco seasoning to ensure the flavorful coating. In a large skillet or pot over medium heat, melt 1 tablespoon of butter. Add the seasoned chicken pieces and cook for 2-3 minutes until browned on the outside; the chicken does not need to be fully cooked at this stage.
- Cook the Pasta: Stir in the chicken broth and penne pasta into the same skillet with the chicken. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes, stirring occasionally, until the pasta is cooked al dente and most of the broth has been absorbed.
- Make the Alfredo Sauce: Add the remaining 1 tablespoon of butter and the heavy cream into the skillet with the pasta and chicken. Stir continuously for about 2 minutes until the ingredients are well combined. Next, mix in the shredded Mexican blend cheese and diced tomatoes. Continue cooking for an additional 1-2 minutes until the sauce thickens and evenly coats the pasta. Remove the skillet from heat.
- Serve: Sprinkle the dish with grated cotija cheese before serving. Serve the pasta hot for the best taste and texture.
Notes
- For a spicier version, increase the amount of taco seasoning or add a pinch of crushed red pepper flakes.
- Substitute penne pasta with rigatoni or rotini if desired.
- Use low-fat or half-and-half cream for a lighter dish, but the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding fresh cilantro or green onions as garnish enhances freshness and color.
