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
