Cheesy Chicken Taco Pasta
Chicken Taco Pasta is like mac and cheese blended with a flavorful chicken taco! All cooked in one pot for a simple weeknight dinner.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 3/4 cup diced white onion about half of one medium-sized onion
- 1.5 pounds boneless, skinless chicken breasts (about 2 large) sliced into 1-inch pieces
- 2 tablespoons taco seasoning
- 16 ounces bowtie pasta 1 box
- 3 cups low sodium chicken broth
- 1 cup half and half or any combination of milk and cream
- 2 cups shredded cheddar-jack cheese
- 2 limes
- 2-3 Roma tomatoes seeded and diced
- Fresh minced parsley for garnish or cilantro or green onion
Instructions
- Heat a large, deep skillet or saute pan (4-5 quart) over medium heat. Add olive oil and when hot, add diced onions. Stir and cook until soft and translucent.
- Coat chicken with taco seasoning and add to the skillet. Cook for about 5-6 minutes, turning once.
- Srit in pasta, chicken broth and half and half. Bring to a boil over medium heat, reduce heat to low, cover and simmer for 12-15 minutes or until pasta is tender. (stir once about halfway through to avoid pasta sticking to the bottom of the pan).
- Stir in shredded cheddar cheese and juice from one lime.
- Garnish with diced tomatoes, sliced green onions and serve with lime wedges.
Notes
A rotisserie chicken can be used in place of cooking the chicken to cut down on cooking time.
Nutrition
Calories: 683kcal | Carbohydrates: 65g | Protein: 47g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 460mg | Potassium: 874mg | Fiber: 4g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 13mg | Calcium: 364mg | Iron: 2mg
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