Description
This creamy, cheesy Chicken Taco Mac and Cheese is the ultimate one-pot comfort food with bold Tex-Mex flavor. Made in under 30 minutes, it’s loaded with taco-seasoned chicken, green chilies, and a melted blend of cheddar and Monterey Jack for a hearty, satisfying meal.
Ingredients
2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons taco-style seasoning
1 teaspoon garlic powder
16 ounces elbow macaroni
2 cups chicken broth
2 cups milk
2 tablespoons butter
1 (4-ounce) can diced green chilies, drained
1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Monterey Jack cheese
Instructions
1. Heat the olive oil in a large pot or deep skillet over medium-high heat.
2. Toss the chicken pieces with the taco seasoning and garlic powder until evenly coated.
3. Add the chicken to the hot pot and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
4. Lower the heat to medium and stir in the macaroni, chicken broth, milk, butter, and diced green chilies.
5. Bring the mixture to a gentle simmer, stirring often to prevent sticking. Cook for 12–15 minutes, or until the pasta is tender and the liquid has thickened into a creamy sauce.
6. Remove the pot from the heat and stir in both cheeses until fully melted and smooth.
7. Taste and adjust seasoning if needed, then serve warm.
Notes
For extra spice, add chopped jalapeños or a dash of cayenne with the taco seasoning. Use freshly shredded cheese for the smoothest sauce. Leftovers can be reheated with a splash of milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: One-pot stovetop
- Cuisine: Tex-Mex inspired