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Chicken Tortellini Alfredo

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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.

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)

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

Find it online: https://thefamilycooking.com/chicken-tortellini-alfredo/