Creamy Chicken Taco Alfredo

35 mins 4 servings 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

Creamy Chicken Taco Alfredo

by zhanghengshuo

  • easy
  • 4 servings
    • Prep : 15 Mins
    • Cook : 20 Mins
    • Total : 35 Mins
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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.
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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.
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    Creamy Chicken Taco Alfredo

    • easy
    • 4 servings
    • 20 Minutes
    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.
    Read More
    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.
    Read Less
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    Creamy Chicken Taco Alfredo
    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
    • 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.
    < Creamy Chicken Taco Alfredo >
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    Sponsored Links

    Creamy Chicken Taco Alfredo

    • easy
    • 4 servings
      • Prep : 15 Mins
      • Cook : 20 Mins
      • Total : 35 Mins
    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.
    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.
    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
    zhanghengshuo zhanghengshuo