Creamy Chicken Taco Alfredo

By zhanghengshuo

4 Person

35 Minutes

0 Calories

I love One Pot Pasta. They make dinnertime so easy in my house because they don’t use a dozen different dishes and pots and pans to prepare and they’re usually really quick to make. Also, like this 5-Ingredient Creamy Chicken Alfredo, they don’t require a ton of ingredients or weird random things that I don’t usually have on hand already.

Ingredients

2 tbsp. Chopped fresh Cilantro Leaves
8 oz. Penne Pasta, cooked according to package instructions
1 can Chopped tomatoes
1/2 cup Mexican cheese blend
1 cup Heavy cream
1 tbsp. Butter
1 tbsp. Olive oil
1 tbsp. Taco seasoning
2 Boneless, skinless chicken breasts

Method

01

Pat the chicken dry on both sides with a paper towel. Sprinkle with the taco seasoning on all sides. Heat the olive oil in a cast iron pan over medium heat. Add the seasoned chicken to the pan and cook, turning once, until the chicken is completely cooked through (about 5 minutes per side).
02

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 browned bits left behind from cooking the chicken.
03

Whisk constantly and cook for about 2 minutes. Add the cheese, Rotel (reserving 2 tablespoons for garnish), and stir until thickened and the cheese is melted. Stir in the cooked pasta and reduce heat to low.
04

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 garnish for a pop of color. Serve immediately.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Creamy Chicken Taco Alfredo

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

2 tbsp. Chopped fresh Cilantro Leaves

8 oz. Penne Pasta, cooked according to package instructions

1 can Chopped tomatoes

1/2 cup Mexican cheese blend

1 cup Heavy cream

1 tbsp. Butter

1 tbsp. Olive oil

1 tbsp. Taco seasoning

2 Boneless, skinless chicken breasts

03 Method

Step 1

Pat the chicken dry on both sides with a paper towel. Sprinkle with the taco seasoning on all sides. Heat the olive oil in a cast iron pan over medium heat. Add the seasoned chicken to the pan and cook, turning once, until the chicken is completely cooked through (about 5 minutes per side).

Step 2

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 browned bits left behind from cooking the chicken.

Step 3

Whisk constantly and cook for about 2 minutes. Add the cheese, Rotel (reserving 2 tablespoons for garnish), and stir until thickened and the cheese is melted. Stir in the cooked pasta and reduce heat to low.

Step 4

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 garnish for a pop of color. Serve immediately.

04 Author