Creamy chicken taco alfredo is a different twist on two classic dishes. Simple to make in one pan for a hungry family.
I love easy dinners and this chicken taco alfredo is super simple to make. This meal only has a few ingredients and takes about 20 minutes to make. It is made in one pan (not counting the pasta pot) which means clean up is super easy and that is what you need on a busy week night (or weekend). This recipe is so easy to make and you probably have most of the ingredients on hand. After you make this for the first time you will be sure to always have a few cans of Rotel in your pantry for a quick dinner.
This is super easy to throw together with only a few ingredients. Chicken, Taco Seasoning, Pasta, Cheese, Rotel, Cream, Butter, Olive Oil, Cilantro.
Start by making your pasta according to directions on package. Choose your favorite taco seasoning and sprinkle it onto your chicken breasts. Heat up some olive oil and cook your seasoned chicken breasts.
After your chicken is beautifully browned you will remove them from the pan while you make a creamy sauce by adding butter, cream, cheese and the Rotel. Drain your pasta and add to the cream sauce. Slice up your chicken and top with a little more Rotel or chopped tomatoes and cilantro. That’s it. Told ya it was easy.
PIN FOR LATER
| Servings |
|
- 4 boneless skinless chicken breasts
- 2 Tablespoons taco seasoning
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 cup heavy cream
- 1 cup Mexican cheese blend
- 1 can Mild Rotel or chopped tomatoes 3 Tablespoons reserved for garnish
- 16 ounces Penne Pasta cooked according to package instructions
- fresh cilantro chopped
Ingredients
|
|
- Sprinkle chicken breasts with the taco seasoning on all sides.
- Heat the olive oil in a cast iron or frying pan over medium heat. Add the seasoned chicken to the pan and cook, turning once, until the chicken is completely cooked through (about 5-7 minutes per side depending on the size of chicken breasts). Remove chicken from the pan, place on a plate, cover with foil.
- Add the butter to the pan that the chicken was cooked in and melt over medium heat. Slowly add the heavy cream, whisking to incorporate all the seasonings and any browned bits left behind from cooking the chicken. Stir and cook for about 2 minutes.
- Add the cheese, rotel (reserving 3 tablespoons for garnish), and stir until thickened and the cheese is melted. Stir in the cooked pasta and reduce heat to low.
- Remove chicken from the foil covered plate, slice into strips. Place the sliced chicken on top of the pasta and sprinkle with reserved rotel and optional cilantro as garnish.
- Serve immediately.
Adapted by Everyday Coooking
SHOP ITEMS FOR THIS RECIPE
