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Chicken Alfredo Taco Pasta

Chicken Alfredo Taco Pasta
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This recipe is the perfect blend of creamy Italian comfort food and zesty, smoky taco flavor. It’s a quick, easy weeknight meal that’s perfect for the whole family and makes fantastic leftovers.

Ingredients

Scale
  • 1 lb small pasta (penne, rotini)
  • 2 tbsp extra virgin olive oil
  • 1 cup finely chopped white onion
  • 3 cups shredded cooked chicken
  • 1 tsp ground cumin
  • 1 cup quartered cherry tomatoes
  • 1/4 cup fresh chopped cilantro (+ 2 tbsp for garnish)

Homemade Alfredo Sauce

  • 1 stick salted butter
  • 4 oz cream cheese, full-fat
  • 2 cups heavy whipping cream
  • 1 cup fresh grated Parmesan cheese
  • 1 tsp Ranch Dressing Seasoning Mix
  • 1/2 tsp fresh ground black pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook for one minute less than package directions. Drain and set aside. Do not rinse.
  2. Make the Sauce: In a large skillet over medium-low heat, melt the butter, cream cheese, and heavy cream. Whisk until smooth. Stir in the Parmesan, Ranch seasoning, and pepper. Reduce heat to low.
  3. Build the Flavor: In a separate large skillet, heat olive oil over medium heat. Sauté onion for 5 minutes, until translucent. Add the shredded chicken and cook until heated through.
  4. Combine Everything: Add the cooked pasta, the onion-chicken mixture, ground cumin, and fresh cilantro to the skillet with the Alfredo sauce. Gently stir until everything is coated.
  5. Serve: Dish out the pasta and garnish with cherry tomatoes and extra cilantro. Enjoy!

Notes

  • Serving Suggestions: Serve with a simple side salad to cut through the richness. A sprinkle of cotija cheese or a drizzle of sour cream makes a great finish.
  • Tips & Tricks: Using a store-bought rotisserie chicken is a great shortcut. For the sauce, use a block of Parmigiano-Reggiano and grate it yourself—pre-shredded cheese can make the sauce grainy.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of milk or broth to restore the creamy consistency. This dish does not freeze well.

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

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