Cheesy Chicken Taco Pasta One-Pot Delight
A comforting and satisfying dish that combines the rich flavors of tacos with creamy cheesy pasta, perfect for busy weeknights or family gatherings.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1 pound Boneless Skinless Chicken Breast Diced into bite-sized pieces.
Pasta
- 8 ounces Pasta (penne or rotini) Cooked until al dente.
Broth
- 3 cups Low-Sodium Chicken Broth Adds depth and moisture.
Seasoning
- 2 tablespoons Taco Seasoning Store-bought or homemade.
Cheese
- 1 cup Shredded Cheddar Cheese For creamy sauce.
Vegetables
- 1 Diced Bell Pepper Preferably red or yellow.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
Oil
- 1 tablespoon Olive Oil For sautéing.
Seasoning
- to taste Salt and Pepper For seasoning.
Instructions
- Heat olive oil in a large pot over medium heat for about 2 minutes.
- Add diced onion and sauté for 2-3 minutes until translucent.
- Incorporate minced garlic and diced bell peppers, sauté for another 3-4 minutes.
- Add diced chicken, season with salt, pepper, and taco seasoning. Cook for 5-7 minutes until chicken is no longer pink.
- Pour in chicken broth and bring to a gentle boil.
- Add pasta, stir to combine, reduce heat, cover, and simmer for 10-12 minutes until pasta is al dente.
- Remove from heat and fold in shredded cheddar cheese until melted.
- Serve immediately, garnished with cilantro or green onions if desired.
Notes
For variations, consider adding jalapeños for spice or corn and black beans for more vegetables.