Description

This One Pot Taco Chicken Alfredo Pasta combines the rich creaminess of traditional Alfredo with the bold flavors of taco seasoning in a quick and easy skillet meal. Tender bite-sized chicken pieces are sautéed and simmered with penne pasta in savory chicken broth, then finished with a luscious blend of heavy cream, Mexican cheeses, and fresh diced tomatoes. Perfect for a hearty weeknight dinner that requires minimal cleanup.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts, cut into cubes
Salt, to taste
Black 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

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Season the cubed chicken breasts with salt, black pepper, and taco seasoning until evenly coated. Heat 1 tablespoon of butter in a large skillet or pot over medium heat. Add the seasoned chicken pieces and cook for 2-3 minutes, stirring occasionally, until the chicken is browned but not fully cooked through.
Cook the Pasta: Stir in the chicken broth and penne pasta into the skillet with the chicken. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the skillet with a lid and simmer gently for 15 minutes, stirring occasionally to prevent sticking, until the pasta is 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 to the skillet with the pasta and chicken. Stir continuously for about 2 minutes until the sauce is well combined and begins to thicken. Mix in the shredded Mexican blend cheese and diced tomatoes, stirring for an additional 1-2 minutes until the cheese melts and the sauce coats the pasta evenly. Remove the skillet from heat.
Serve: Sprinkle grated cotija cheese over the top of the pasta before serving. Serve hot for a creamy, flavorful dish with a taco twist.

Notes

You can substitute penne pasta with other similar shapes like rigatoni or ziti.
Adjust the amount of taco seasoning to control the spice level.
For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
If chicken breasts are large, consider cutting them into smaller cubes for even cooking.
Fresh tomatoes can be used instead of canned diced tomatoes for a fresher taste.
Make sure to stir occasionally while simmering the pasta to avoid it sticking to the bottom of the pan.