You only need one pot and small amount of time to create the perfect chicken alfredo pasta with flavors of the southwest.
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.