Description
One Pot Taco Chicken Alfredo Pasta is a flavorful and creamy dish that combines tender chicken, rich Alfredo sauce, and zesty taco seasoning with penne pasta for a delicious Mexican-inspired meal. This easy stovetop recipe is perfect for a comforting weeknight dinner, featuring a blend of cheeses and spicy tomatoes for a satisfying and cheesy finish.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 packet taco seasoning mix
- 4 cloves garlic, minced
Liquids and Pasta
- 4 cups chicken broth
- 2 cups heavy cream
- 12 ounces penne pasta
Cheeses and Extras
- 1 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish
Instructions
- Cook the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for 5–6 minutes until they are lightly browned on all sides.
- Add seasoning and garlic: Sprinkle the taco seasoning over the cooked chicken and stir well to coat. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add liquids and pasta: Pour in the chicken broth and heavy cream, then stir in the penne pasta, ensuring it’s evenly distributed.
- Simmer the pasta: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet or Dutch oven and let it simmer for 15–18 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Incorporate cheeses and tomatoes: Stir in the grated Parmesan, shredded cheddar, drained diced tomatoes with green chilies, black pepper, and red pepper flakes if using. Cook for 2–3 more minutes until the cheeses melt and the sauce becomes creamy.
- Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve hot for a delicious, comforting meal.
Notes
- You can substitute rotisserie chicken to save time—just stir it in after the pasta is cooked.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs wonderfully with a simple green salad or garlic bread.
