Chicken Taco Pasta

Why You’ll Love This Recipe

This recipe is the perfect solution for busy weeknights. It combines the bold, zesty flavors of tacos with the comfort of a pasta dish—ready in just one pot with minimal cleanup. The creamy, cheesy sauce and tender chicken make it irresistible, and it’s easy to customize to fit your tastes or dietary needs. Plus, it’s kid-friendly and great for leftovers!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thighs, cooked and shredded
• Olive oil
• Onion, diced
• Garlic, minced
• Taco seasoning
• Rotel (diced tomatoes with green chilies)
• Tomato sauce
• Chicken broth
• Heavy cream or cream cheese
• Pasta (penne, rotini, or shells work best)
• Shredded cheddar or Mexican cheese blend
• Salt and pepper to taste
• Fresh cilantro or green onions (optional for garnish)
• Sour cream (optional for serving)

Directions

1. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté diced onions until soft, then add garlic and cook until fragrant.
2. Stir in cooked, shredded chicken and taco seasoning. Mix well to coat the chicken in spices.
3. Add Rotel, tomato sauce, and chicken broth. Bring to a simmer.
4. Stir in the uncooked pasta and cover. Cook over medium heat, stirring occasionally, for 12–15 minutes or until pasta is tender and most of the liquid has been absorbed.
5. Reduce heat to low and stir in heavy cream (or softened cream cheese) and shredded cheese until the sauce is creamy and well combined.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro or green onions and serve with a dollop of sour cream if desired.

Servings and timing

This recipe serves 4 to 6 people. Total cook time is approximately 30 minutes, including preparation.

Variations

• Spicy Chicken Taco Pasta: Add chopped jalapeños or a dash of hot sauce for extra heat.
• Vegetable Boost: Stir in corn, black beans, or bell peppers for added texture and nutrition.
• Creamier Sauce: Use more cream cheese or add a splash of milk for a richer consistency.
• Low Carb Version: Substitute with low-carb pasta or zucchini noodles.
• Cheese Lovers: Mix in extra shredded cheese or top with a layer of cheese and broil for a golden crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 1-minute intervals, stirring between each, or reheat on the stovetop with a splash of broth or cream to restore creaminess.
This dish can also be frozen—store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saving option and adds lots of flavor.

What pasta works best for Chicken Taco Pasta?

Short pasta like penne, rotini, or shells are ideal because they hold the sauce well.

Can I make this recipe ahead of time?

Yes, it reheats well. Store in the fridge and reheat before serving.

Is this recipe spicy?

The level of spice depends on the taco seasoning and Rotel used. Choose mild versions for a gentler heat.

Can I use ground chicken instead?

Yes, ground chicken works well as a substitute for shredded chicken.

How can I make this dish healthier?

Use whole wheat pasta, reduced-fat cheese, and light cream or Greek yogurt.

What kind of cheese is best?

Cheddar, Monterey Jack, or a Mexican blend all melt beautifully and complement the flavors.

Can I add beans or corn?

Absolutely. Black beans and corn are great additions for more texture and flavor.

Can I make this in an Instant Pot?

Yes, use the sauté function for the aromatics and chicken, then pressure cook the pasta and liquids for about 5 minutes.

What toppings go well with this dish?

Try sour cream, diced avocado, crushed tortilla chips, or fresh lime juice for added flavor.

Conclusion

Chicken Taco Pasta is a quick, creamy, and flavorful dish that delivers all the spicy, cheesy goodness of tacos in a cozy pasta form. Perfect for busy weeknights, meal prepping, or feeding a crowd, this one-pot wonder is sure to become a family favorite. Make it once, and you’ll be hooked on its comfort and convenience.

Chicken Taco Pasta

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Chicken Taco Pasta is a creamy, cheesy, and flavorful one-pot dish that blends Tex-Mex taco flavors with hearty pasta. Made with tender chicken, taco seasoning, cheese, and a rich sauce, it’s an easy weeknight dinner the whole family will love.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Dinner
• Method: One-Pot Stovetop
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

• 2 cups cooked chicken breast or thighs, shredded
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 can (15 oz) tomato sauce
• 3 cups chicken broth
• 12 oz short pasta (penne, rotini, or shells)
• 1/2 cup heavy cream or 4 oz softened cream cheese
• 2 cups shredded cheddar or Mexican cheese blend
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish (optional)
• Sour cream, for serving (optional)

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Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté until soft. Stir in garlic and cook until fragrant.
2. Add shredded chicken and taco seasoning. Mix well to coat the chicken in spices.
3. Stir in Rotel, tomato sauce, and chicken broth. Bring to a simmer.
4. Add uncooked pasta, stir, and cover. Cook 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
5. Lower heat and stir in heavy cream (or cream cheese) and shredded cheese until creamy and smooth.
6. Season with salt and pepper to taste.
7. Garnish with cilantro or green onions and serve hot with sour cream if desired.

Notes

• Use rotisserie chicken for a quicker version.
• Add corn, black beans, or bell peppers for extra flavor and nutrition.
• Adjust spice by using mild or spicy taco seasoning and Rotel.
• Use whole wheat or gluten-free pasta as needed.
• This dish freezes well for up to 2 months.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 560
• Sugar: 6g
• Sodium: 980mg
• Fat: 27g
• Saturated Fat: 13g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 95mg