Busy schedules need easy dinner recipes like a delicious chicken alfredo pasta that is made in just one pot! The bonus with this easy chicken alfredo recipe is that it has yummy taco seasoning added in for an extra punch of flavor.
Chicken alfredo pasta is one of our absolute favorite meals. This recipe makes it super easy to get a delicious and crazy flavorful pasta dinner on the table quickly. We kick the traditional one pot chicken alfredo up a couple of notches on the flavor scale with some taco seasoning for a pasta dinner no one can resist.
My husband and I were talking about different pasta dinner ideas recently because our kids love pasta but it is so easy to get bored with the same spaghetti casserole or spinach artichoke pasta all the time. We all love tacos and pasta so decided to combine them and create this one pot pasta recipe.
What kind of pasta works best for one pot pasta recipes? For this recipe, I think penne pasta is the perfect shape. You could also do a rigatoni but I’d stay away from longer pastas like fettucine or spaghetti because I find they stick together a lot when doing one pot pastas.
What is the best kind of cheese to use in this taco chicken alfredo pasta recipe? I use a combination of shredded Mexican blend and freshly grated cotija cheese. I think the combination goes perfectly with the taco seasonings.
We always make this as a taco chicken alfredo pasta but you could totally just turn this into an easy one pot alfredo recipe without the chicken. It would still be delicious with the combination of Mexican inspired flavors.
Need the perfect side dish to go with your chicken alfredo pasta? Try one of these great recipes:
If you love this one pot taco chicken alfredo pasta, be sure to check out these other great pasta dinner ideas:
- Spinach Sausage Pasta
- Crab Pasta
- Italian Sausage Baked Pasta
- Roasted Asparagus Carbonara
- Easy Lemon Garlic Pasta
Essential Items for This Recipe:
You only need one pot and small amount of time to create the perfect chicken alfredo pasta with flavors of the southwest.
- 2 boneless, skinless chicken breasts, cut into cubes
- Salt and Pepper
- 1 Tbsp taco seasoning
- 2 Tbsp butter
- 8 oz penne
- 14 oz chicken broth
- 1 cup heavy cream
- 1/2 cup Mexican blend cheese, shredded
- 1/2 cup diced tomatoes
- 3 Tbsp grated cotija cheese
Season chicken with salt, pepper and taco seasoning. Heat 1 Tbsp butter in large skillet over medium heat. Add chicken and cook for 2-3 minutes.
Stir in chicken broth and pasta. Bring to boil and then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, or until pasta is al dente.
Whisk in remaining 1 Tbsp butter and heavy cream. Cook, stirring constantly, for about 2 minutes. Stir in shredded cheese and diced tomatoes. Cook for another 1-2 minutes or until sauce has thickened. Remove from heat.
Serve topped with grated cotija cheese.