Chicken Taco Pasta
Turn your weeknight dinner into a fiesta with this irresistible Chicken Taco Pasta! This one-pot wonder combines tender, bite-sized chicken, perfectly seasoned with a medley of bold taco spices, with al dente pasta simmered in flavorful chicken broth and zesty diced tomatoes with green chilies. A creamy, cheesy blend of melted cream cheese and sharp cheddar ties it all together, creating a luscious, Tex-Mex-inspired dish that’s as satisfying as it is simple to make. Ready in just 40 minutes and perfect for six hearty servings, this easy recipe is a crowd-pleaser for busy families or casual gatherings. Top it off with fresh cilantro for a burst of color and flavor, and watch as this fusion favorite becomes a dinner staple in no time.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Rotini or penne pasta
- 3 cups Chicken broth
- 14.5 ounces Diced tomatoes with green chilies (e.g., Rotel)
- 4 ounces Cream cheese
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces and cook for 5-6 minutes, until no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat slightly and add the garlic powder, cumin, chili powder, paprika, onion powder, oregano, salt, and black pepper. Stir until fragrant, about 30 seconds.
Add the uncooked pasta, chicken broth, and diced tomatoes with green chilies (including their juices) to the skillet. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.
Cut the cream cheese into small cubes and stir it into the skillet until fully melted and incorporated. Add the cooked chicken back to the skillet, stirring to combine.
Sprinkle the shredded cheddar cheese on top and stir gently until melted and creamy.
Garnish with fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 6757 mg | 294% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 19.3 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1150 mg | 88% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2951 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
