One Pot Taco Chicken Alfredo Pasta
You only need one pot and small amount of time to create the perfect chicken alfredo pasta with flavors of the southwest.
Servings 6 servings
Calories 453kcal
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- Salt and Pepper
- 1 Tablespoon taco seasoning
- 2 Tablespoons butter
- 8 ounces penne
- 14 ounces chicken broth
- 1 cup heavy cream
- 1/2 cup Mexican blend cheese, shredded
- 1/2 cup diced tomatoes
- 3 Tablespoons grated cotija cheese
Instructions
- 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.2 boneless, skinless chicken breasts,, Salt and Pepper, 1 Tablespoon taco seasoning, 2 Tablespoons butter
- 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.14 ounces chicken broth, 8 ounces penne
- 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.1 cup heavy cream, 1/2 cup Mexican blend cheese,, 1/2 cup diced tomatoes
- Serve topped with grated cotija cheese.3 Tablespoons grated cotija cheese
Nutrition
Calories: 453kcal | Carbohydrates: 31g | Protein: 26g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 567mg | Potassium: 464mg | Fiber: 1g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 1mg