Description
This One Pot Taco Chicken Alfredo Pasta combines the creamy richness of Alfredo sauce with a zesty taco twist. Featuring tender chicken seasoned with taco spices, penne pasta simmered in savory chicken broth, and a blend of cheese and tomatoes, this quick and easy dish is perfect for a flavorful weeknight dinner all cooked in a single pot.
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. 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 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, then reduce heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed.
- Make the Alfredo Sauce: Add the remaining 1 tablespoon of butter and the heavy cream to the skillet. Stir continuously for about 2 minutes until the ingredients are well combined. Mix in the shredded Mexican blend cheese and diced tomatoes.
- Finish and Serve: Cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the pasta evenly. Remove the pot from heat, sprinkle grated cotija cheese over the top, and serve hot.
Notes
- Use a large pot or deep skillet to accommodate all ingredients and allow enough space for simmering.
- For extra spice, add a pinch of cayenne pepper or diced jalapeños when cooking the chicken.
- If you prefer a thicker sauce, reduce the cooking liquid slightly before adding the cheese and cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
