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Chicken Alfredo Taco Pasta

Creamy Chicken Alfredo Taco Pasta
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The ultimate weeknight dinner mashup! This dish combines the cozy comfort of cheesy Alfredo with the zesty, fun flavors of tacos. It’s a guaranteed family favorite that’s ready in about 30 minutes.

Ingredients

Scale

For the Pasta:

  • 1 pound small pasta (like penne, rotini, or bowties)
  • 2 tbsp extra virgin olive oil
  • 1 cup white onion, finely chopped
  • 3 cups cooked chicken, shredded (a rotisserie chicken works great!)
  • 1 tsp ground cumin
  • ¼ cup fresh cilantro, chopped

For the Creamy Alfredo Sauce:

  • 1 stick (½ cup) salted butter
  • 4 oz full-fat cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp dry Ranch Dressing Seasoning Mix
  • Freshly ground black pepper, to taste

For Garnish:

  • 1 cup cherry tomatoes, quartered
  • 2 tbsp fresh cilantro, finely chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente (usually 1 minute less than the package directions). Drain and set aside.
  2. Start the Sauce: While the pasta cooks, melt the butter and cream cheese with the heavy cream in a large skillet over medium-low heat. Whisk constantly until smooth and combined.
  3. Finish the Sauce: Turn the heat to low and whisk in the grated Parmesan, Ranch seasoning, and black pepper. Continue whisking until the cheese is fully melted and the sauce is velvety smooth.
  4. Sauté the Base: In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Stir in the shredded chicken until just warmed through.
  5. Combine Everything: Pour the cooked pasta, chicken, and sautéed onions into the skillet with the Alfredo sauce. Add the ground cumin and ¼ cup of cilantro. Stir gently until everything is coated in the creamy sauce.
  6. Serve: Divide into bowls and top with fresh cherry tomatoes and the remaining cilantro.

Notes

  • Serving Ideas: This dish is rich and satisfying on its own! A simple green salad with a lime vinaigrette or some crusty garlic bread makes a perfect side. For extra flair, top with a dollop of sour cream or a sprinkle of Cotija cheese.
  • Tips & Tricks: For the creamiest sauce, grate your own block of Parmesan. The pre-shredded kind has anti-caking agents that can make the sauce gritty. Cooking the pasta al dente is key, as it will finish cooking in the sauce and absorb all that flavor without getting mushy.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a saucepan over low heat with a splash of milk or cream. Stir gently until the sauce becomes creamy and everything is heated through. Avoid the microwave, as it can make the sauce oily.

Find it online: https://sabormexicana.com/chicken-alfredo-taco-pasta/