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
Scale
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.
