A delightful fusion of Italian and Mexican cuisines, this One Pot Taco Chicken Alfredo Pasta combines tender chicken, bold taco seasoning, and a creamy Alfredo sauce in one easy dish. With just one pan and 25 minutes, you’ll have a quick and flavorful meal that’s perfect for busy weeknights!
Why You’ll Love This Recipe
- One-Pot Wonder – Minimal cleanup and maximum flavor!
- Fusion of Flavors – Classic Alfredo meets spicy taco seasoning for a delicious twist.
- Quick & Easy – Ready in just 25 minutes, perfect for weeknight dinners.
- Creamy & Cheesy – Rich, velvety sauce with a hint of spice.
- Customizable – Add veggies, switch up the cheese, or spice it up!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 boneless, skinless chicken breasts, cut into cubes
- Salt and pepper, to taste
- 1 tablespoon taco seasoning
- 2 tablespoons butter, divided
- 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
Directions
1. Season & Cook the Chicken
- Season the chicken pieces with salt, pepper, and taco seasoning.
- In a large skillet over medium heat, melt 1 tablespoon of butter.
- Add the seasoned chicken and cook for 2-3 minutes, until browned (it will finish cooking in the sauce).
2. Cook the Pasta
- Stir in the chicken broth and penne pasta.
- Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, until the pasta is al dente.
3. Make the Creamy Sauce
- Add the remaining 1 tablespoon of butter and heavy cream to the skillet.
- Stir continuously for about 2 minutes until the sauce is well combined.
- Mix in the shredded Mexican blend cheese and diced tomatoes.
- Cook for another 1-2 minutes, until the cheese melts and the sauce thickens.
- Remove from heat.
4. Serve & Garnish
- Top the pasta with grated cotija cheese.
- Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
- Calories: Approximately 650 kcal per serving
Variations
- Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper.
- Protein Swap – Use ground turkey, shrimp, or tofu instead of chicken.
- Veggie Boost – Stir in bell peppers, spinach, or mushrooms.
- Cheese Substitutes – Use cheddar, pepper jack, or Monterey Jack instead of Mexican blend.
- Low-Carb Option – Swap pasta for zucchini noodles or cauliflower rice.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
- Reheating: Warm in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce.
FAQs
Can I use store-bought Alfredo sauce?
Yes! Substitute 1 ½ cups of jarred Alfredo sauce instead of making your own.
What type of pasta works best?
Penne, rigatoni, or fusilli work best because they hold the sauce well.
Can I make this dish less spicy?
Yes! Reduce the taco seasoning or use mild taco seasoning.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use whole milk or a mix of milk + cornstarch for a thicker texture.
Can I add black beans or corn?
Absolutely! Add ½ cup of black beans or corn for extra texture and flavor.
What can I serve with this pasta?
Pair it with garlic bread, a side salad, or roasted veggies.
Can I use leftover rotisserie chicken?
Yes! Skip the raw chicken and add shredded rotisserie chicken after the pasta is cooked.
What’s a good substitute for cotija cheese?
Feta or Parmesan works well as an alternative.
How do I prevent the sauce from getting too thick?
Add an extra splash of chicken broth or cream before serving if needed.
Can I make this ahead of time?
Yes! Cook everything and store it in the fridge. Reheat with a little extra cream to refresh the sauce.
Conclusion
This One Pot Taco Chicken Alfredo Pasta is the perfect blend of creamy, cheesy, and spicy flavors in one simple dish. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal, this recipe is sure to become a favorite. Try it tonight and enjoy a fusion of Italian and Mexican goodness!
Print
One Pot Taco Chicken Alfredo Pasta
- Total Time: 25 minutes
- Yield: 4 servings
Description
This One Pot Taco Chicken Alfredo Pasta is a creamy, cheesy fusion of Italian and Mexican flavors! Tender chicken is seasoned with taco spices and simmered with pasta in a rich, Alfredo-style sauce—all in one pot for an easy, flavorful weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- Salt and pepper, to taste
- 1 tablespoon taco seasoning
- 2 tablespoons butter, divided
- 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 chicken pieces with salt, pepper, and taco seasoning.
- In a large skillet or pot over medium heat, melt 1 tablespoon of butter.
- Add the seasoned chicken and cook for 2-3 minutes until browned (it doesn’t need to be fully cooked yet).
2. Cook the Pasta:
- Stir in the chicken broth and penne pasta.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed.
3. Make the Alfredo Sauce:
- Add the remaining 1 tablespoon of butter and heavy cream to the skillet.
- Stir continuously for about 2 minutes until well combined.
- Mix in the shredded Mexican blend cheese and diced tomatoes.
- Cook for an additional 1-2 minutes, until the sauce thickens and coats the pasta. Remove from heat.
4. Serve:
- Sprinkle with grated cotija cheese and serve hot!
Notes
- Spice Level: Adjust the taco seasoning or add red pepper flakes for extra heat.
- Make it Lighter: Use half-and-half instead of heavy cream for a lower-calorie version.
- Protein Swap: Substitute chicken with shrimp, ground turkey, or tofu for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth to refresh the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pot Meal, Pasta
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion
