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Taco Chicken Alfredo
Taco Chicken Alfredo
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Transform chicken alfredo into a zesty one-pan dish with taco seasoning, Mexican cheese, diced tomatoes, and chiles for a quick and flavorful meal.
Ingredients:
  • 4 boneless, skinless chicken breast cutlets (1 to 1 1/4 pounds)
  • 1 (1-ounce) envelope taco seasoning mix (3 tablespoons), divided
  • 1 3/4 teaspoons kosher salt, divided
  • 3 tablespoons olive oil, divided
  • 1 small white onion, chopped
  • 1 large garlic clove, minced
  • 8 ounces dried penne pasta (2 1/4 cups)
  • 1 (10-ounce) can mild diced tomatoes and green chilies, undrained (such as RO*TEL)
  • 2 cups heavy whipping cream
  • 2 cups water
  • 1 (8-ounce) package pre-shredded Mexican cheese blend (2 cups)
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • Pico de gallo , for serving, optional
Instructions:
  • Prepare the chicken: Gently dry the chicken with paper towels. Season evenly with 1 1/2 tablespoons taco seasoning and 3/4 teaspoon salt. In a large skillet, heat 2 tablespoons oil over medium heat. Place the seasoned chicken in the skillet in a single layer. Cook until a thermometer reads 165°F when inserted into the thickest part of the chicken, approximately 6 to 8 minutes. Flip halfway through. Transfer to a cutting board, cover loosely with foil to keep warm.
  • Enhance the flavors: Keep the skillet as is. Heat up the remaining 1 tablespoon of oil over medium heat. Cook the onion until softened, approximately 3 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
  • Combine the pasta, tomatoes, cream, water, remaining 1 1/2 tablespoons taco seasoning, and 1 teaspoon salt in the pot. Simmer over medium heat until the pasta is al dente and the sauce slightly thickens, about 11 minutes. Stir occasionally, making sure the pasta is always covered in liquid.
  • Serve and enjoy: Take the pan off the heat and mix in the cheese until it melts, approximately 15 seconds. Add the cilantro. Slice the chicken into 1/4-inch thick pieces and place on top of the pasta. Top it off with pico de gallo and extra cilantro. Refrigerate any leftovers in a sealed container for up to 3 days. If reheating, stir in a splash of milk if the sauce thickens too much. If you loved the dish, please don't forget to leave us a rating and review!

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