Chicken Taco Pasta is a fun and easy way to enjoy your favorite taco flavors in a creamy, cheesy dish. This recipe turns what could be a complicated meal into a one-pot wonder that’s quick to whip up.
Avoids messy cleanup by cooking everything in one pot, makes use of pantry staples, and caters to picky eaters with familiar flavors.
I know how hectic weeknights can get, especially with family around. This recipe helps solve the problem of what to cook when you want something tasty without spending hours in the kitchen. It brings smiles to picky eaters, which is such a win!
What I love about this dish is that it uses simple ingredients and everything cooks in just one pot, making cleanup a breeze. It comes together in about 30 minutes, so you’ll have more time to relax after dinner.
If you love pasta and want another delicious meal idea, try my Easy Chicken Parmesan Pasta Bake! It’s another easy recipe that’s sure to please everyone.
Why You Will Love This Recipe
- Comforting Texture , The creamy, cheesy goodness mingles with the tender pasta, making every bite feel like a warm hug on a plate.
- Flavorful Punch , With the zesty taco seasoning and savory chicken, you get that satisfying taco flavor in every mouthful without the fuss.
- Quick and Convenient , It cooks in just one pot, so you get a delicious dinner on the table in under 30 minutes, perfect for those busy weeknights.
- Easy Storage , Leftovers last well in the fridge for several days or can be frozen for later, giving you a tasty meal option whenever you need it.
Ingredient Notes
- Boneless, skinless chicken breasts: You’ll want this juicy chicken for a hearty texture. If you’re in a pinch, shredded rotisserie chicken works great too.
- Bowtie pasta: These cute shapes hold onto the sauce nicely! If you can’t find bowtie, any short pasta like fusilli or penne can work as an alternative.
- Low sodium chicken broth: Using low sodium keeps things from getting too salty. Homemade is great if you’ve got it, but store-bought works just fine!
- Shredded cheddar-jack cheese: This combo gives a creamy melt and a nice zing. Freshly grated cheese melts way better than pre-shredded, trust me on this!
- Taco seasoning: It’s the star that adds that unmistakable taco flavor. If you’re in the mood to mix it up, homemade taco spice is an easy swap!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta seems overcooked, try reducing the cooking time to about 8 minutes, stirring occasionally to prevent mushiness.
- When reheating the leftovers, adding a splash of milk will help maintain the creamy texture of the cheese sauce.
- For a smooth melting cheese sauce, freshly grated cheese is key. Adding it gradually can also help prevent clumping.
- If the dish appears dry, a splash of chicken broth or milk can help restore moisture and creaminess.
- When cooking, stirring the pasta at least once can help prevent sticking and ensure even cooking in a single pot.
Serving Suggestions
- Serve cheesy chicken taco pasta topped with fresh diced tomatoes and green onions. Pair it with a black bean and corn salad alongside a dollop of sour cream.
- This dish works well in other recipes, such as taco bowls or as a filling for burritos and quesadillas. Consider using it in a layered taco casserole or as a base for a taco salad.
- Add a zesty sauce like chipotle mayo or a drizzle of taco sauce for extra flavor. A sprinkle of lime juice can brighten up each serving and enhance the overall taste.
Storage Guidelines
- To keep your cheesy chicken taco pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. This maintains freshness and flavor.
- Freezing: Place in an airtight container or freezer bag. Store in the freezer for up to 4 months. Thaw in the fridge.
- Reheating: Heat in a saucepan over medium heat or microwave until warmed through. Stir occasionally for even heating.
Recipe Variations
- You can use shredded rotisserie chicken instead of boneless, skinless chicken breasts for a quicker meal.
- Add 1 teaspoon garlic powder and 1 teaspoon onion powder to amp up the flavors.
- Either rotini or ziti pasta works well in this dish for a different shape and texture.
- If you’re serving more people, use 2 pounds of chicken and 24 ounces of pasta for extra portions.
Did you make this recipe? Scroll down to leave a star rating and review!
Cheesy Chicken Taco Pasta
A delicious one-pot meal featuring pasta, chicken, and a cheesy taco-inspired sauce.
Equipment
- Large deep skillet
- Saute pan
Ingredients
- 2 tablespoons olive oil (30 ml)
Instructions
- Start by heating the olive oil in a large pot over medium heat. You will know it is ready when the oil shimmers a bit. This step helps to cook the chicken evenly and adds a delicious flavor base. Just be careful not to let it smoke.
- Toss diced onions into the pot and sauté them until they are soft and translucent, about five to seven minutes. Keep an eye on them to prevent burning.
- Stir in the sliced chicken breasts and sprinkle taco seasoning over the top. Cook until the chicken is browned and no longer pink inside, about eight to ten minutes. Stir occasionally to ensure all sides are cooked properly.
- Mix in the bowtie pasta followed by the chicken broth. You will see it bubbling as the pasta starts soaking up the yummy chicken flavor. Stir well to avoid sticking.
- Once the pasta is just about done, pour in the half and half. The mixture should become creamy and smooth. Mix it well; if it seems too thick, add a bit more broth.
- Toss in the shredded cheddar-jack cheese and stir until it melts completely. The cheese should become gooey and delicious. Add the cheese gradually to prevent clumping.
- After the cheese has melted, squeeze in the juice from the limes and mix well. This zesty lime will enhance the flavors significantly.
- Finally, sprinkle diced Roma tomatoes and fresh parsley on top for color and freshness. You can substitute with cilantro or green onions if you prefer. Serve warm and enjoy!
Notes
Store leftover chicken taco pasta in an airtight container for 4-5 days in the fridge. Freeze for up to 4 months and thaw in the fridge before reheating.
Stir the pasta at least once while cooking to prevent sticking. Add a splash of milk when reheating to keep the sauce creamy. Use freshly grated cheese for better melting.
When reheating, add a splash of milk to help maintain the creamy texture.
Top with fresh diced tomatoes and green onions. Serve with a dollop of sour cream. Pair it with a black bean and corn salad.
Replace bowtie pasta with rotini or ziti. Use ground turkey instead of chicken. Add bell peppers or corn for extra veggies.
For the best melting results, use freshly grated cheese. If you do not have half and half, you can also use milk or heavy cream.
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