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
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.
- 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.
