Nothing beats a comforting, flavor-packed dinner that comes together in one pot without a mountain of dishes to wash afterward. The One Pot Taco Chicken Alfredo Pasta Recipe is exactly that kind of meal — a creamy, cheesy fusion of zesty taco spices and rich Alfredo sauce, all cozied up with tender chicken and perfectly cooked penne pasta. It’s a fantastic way to bring a fiesta to your weeknight table with minimal fuss and maximum taste. Trust me, once you try this, it’ll be a regular in your dinner rotation!
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients that each play a vital role in creating a dish bursting with flavor, texture, and color. From the juicy chicken and spicy taco seasoning to the creamy cheese blend, everything contributes to a perfectly balanced meal.
- Boneless, skinless chicken breasts: Cubed for quick cooking and tender bites throughout the dish.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Taco seasoning: Brings that signature southwestern spice and depth to the chicken.
- Butter: Adds richness and helps meld the sauce and flavors together.
- Penne pasta: The ideal shape to soak up the creamy sauce and hold bits of chicken and cheese.
- Chicken broth: Keeps the pasta moist as it cooks and infuses savory flavor.
- Heavy cream: The base for that luscious Alfredo sauce that makes this dish irresistible.
- Shredded Mexican blend cheese: Melts smoothly, combining cheddar, Monterey Jack, and other cheeses for a complex cheesy taste.
- Diced tomatoes: Adds a subtle freshness and pops of color to the creamy dish.
- Grated cotija cheese: The perfect salty finish with its crumbly texture and tang.
How to Make One Pot Taco Chicken Alfredo Pasta Recipe
Step 1: Cook the Chicken
Start by seasoning your cubed chicken breasts with salt, pepper, and the taco seasoning to infuse that classic southwestern flavor right from the beginning. Melt half of your butter in a large skillet or pot over medium heat, then add the chicken. Cook for just 2 to 3 minutes until the pieces are browned — this browning builds flavor but don’t worry if the chicken isn’t fully cooked yet because it will finish cooking later with the pasta.
Step 2: Cook the Pasta
Next up, stir in the chicken broth and penne pasta directly into the pot with the chicken. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 15 minutes, stirring occasionally so that the pasta cooks evenly and most of the broth is absorbed. At this point, your pasta will be perfectly al dente and swimming in the flavorful broth infused with chicken and taco seasoning.
Step 3: Make the Alfredo Sauce
With the pasta tender and broth mostly absorbed, it’s time to add the finishing touch. Toss in the remaining butter and heavy cream, stirring continuously for 2 minutes to let everything melt and mingle together. Then mix in the shredded Mexican blend cheese and diced tomatoes. Keep cooking for a minute or two until the sauce thickens up nicely, coating every piece of pasta and chicken in creamy, cheesy goodness. Remove the pot from heat just before serving.
Step 4: Serve and Garnish
The final flourish is a generous sprinkle of grated cotija cheese, which adds a burst of salty tang that balances the rich Alfredo and hearty taco flavors beautifully. Serve this hot from the pot, and get ready for compliments all around!
How to Serve One Pot Taco Chicken Alfredo Pasta Recipe
Garnishes
Beyond the cotija cheese, you can add fresh chopped cilantro for a bright, herbal note or a few slices of fresh jalapeño for extra heat. A squeeze of lime juice before serving can also brighten up the whole dish and add a lovely zesty twist.
Side Dishes
This dish is a hearty one-pot meal, but pairing it with a simple green salad or some roasted veggies adds freshness and balances the richness. Crunchy tortilla chips or warm garlic breadsticks are also fabulous on the side for sopping up any leftover sauce.
Creative Ways to Present
For a fun twist, serve this in individual mini cast iron skillets or deep ramekins straight from the oven, topped with a dollop of sour cream and a sprinkle of green onions. It makes a stunning presentation that feels festive and cozy at the same time.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce will thicken after cooling, so it’s best to gently reheat with a splash of milk or broth to loosen things up before enjoying again.
Freezing
This dish does freeze well! Place cooled leftovers in a freezer-safe container or zip-top bag, and freeze for up to 2 months. Keep in mind that the texture of the cream sauce might change slightly, but the flavors remain delicious.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over low heat. Stir frequently and add a little broth or cream to revive the sauce’s silky texture without drying out the pasta or chicken.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne is recommended because it holds the sauce well, you can substitute with rigatoni, rotini, or even fusilli. Just make sure the pasta cooks in about 15 minutes to keep the timing consistent.
Is there a way to make this recipe gluten-free?
Yes, simply swap out the penne for your favorite gluten-free pasta. Most gluten-free pastas will cook similarly, but keep an eye on the cooking time as it may vary slightly.
Can I make this dish vegetarian?
You can skip the chicken and add extra veggies like bell peppers, zucchini, or mushrooms for a delicious vegetarian version. Just sauté the veggies in place of the chicken and proceed with the rest of the recipe as is.
How spicy is the taco seasoning in this dish?
The taco seasoning adds a nice balanced warmth without overwhelming heat. If you prefer it milder, reduce the amount by half, or add a pinch of cayenne for an extra kick if you love spice.
Can I use low-fat cream instead of heavy cream?
Heavy cream is best for that rich Alfredo texture, but you can use half-and-half or a lighter cream alternative if you prefer a lower fat option. Just be aware the sauce might be a bit thinner and less indulgent.
Final Thoughts
If you’re looking for a dish that brings together the best of creamy comfort and bold taco flavors with minimal cleanup, the One Pot Taco Chicken Alfredo Pasta Recipe is a hands-down winner. It’s easy enough for a weeknight but impressive enough to share with friends or family. Give it a try and watch it become your new favorite go-to meal!
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One Pot Taco Chicken Alfredo Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This One Pot Taco Chicken Alfredo Pasta combines bold taco seasoning with creamy Alfredo sauce in a quick and easy one-pot meal. Juicy chicken breasts are cooked with taco spices, then simmered with penne pasta in chicken broth. A rich Alfredo sauce made from butter, heavy cream, and Mexican blend cheese ties everything together, finished with fresh diced tomatoes and a sprinkle of sharp cotija cheese for a flavorful Tex-Mex twist on classic comfort food.
Ingredients
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.
- Cook the Pasta: Stir in the chicken broth and penne pasta. Bring the mixture 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.
- Make the Alfredo 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 an additional 1-2 minutes until the sauce thickens and coats the pasta. Remove from heat.
- Serve: Sprinkle the dish with grated cotija cheese and serve hot immediately.
Notes
- Use a sharp knife to cube the chicken evenly for consistent cooking.
- Stir occasionally during simmering to prevent pasta from sticking to the bottom.
- Adjust taco seasoning amount to taste for milder or spicier flavor.
- For a gluten-free version, substitute penne pasta with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
