Description
This One-Pot Creamy Chicken Taco Pasta is the ultimate comfort food meets weeknight convenience. Juicy taco-seasoned chicken, bowtie pasta, and a rich, cheesy Tex-Mex sauce come together in a single skillet. Finished with a splash of lime and a sprinkle of fresh garnish, this creamy pasta delivers bold flavor with minimal effort.
Ingredients
2 tablespoons olive oil
3/4 cup diced white onion
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons taco seasoning
16 ounces bowtie pasta
3 cups low-sodium chicken broth
1 cup half-and-half (or a mix of milk and cream)
2 cups shredded cheddar-jack style cheese
Juice of 1 lime
2 to 3 Roma tomatoes, seeded and diced
Chopped fresh parsley, cilantro, or green onion for garnish
Instructions
1. Heat a large deep skillet or wide pot over medium heat. Add the olive oil, then stir in the diced onion. Cook for 2 to 3 minutes, until softened and translucent.
2. Sprinkle the taco seasoning over the chicken pieces, tossing to coat evenly. Add the chicken to the skillet and cook for about 5 to 6 minutes, stirring once, until lightly browned.
3. Add the dry pasta, chicken broth, and half-and-half to the skillet. Stir well and bring to a gentle boil.
4. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring once halfway through, until the pasta is tender and most of the liquid is absorbed.
5. Stir in the shredded cheese until melted and creamy. Add the lime juice and mix well.
6. Remove from heat and top with diced tomatoes and your choice of fresh garnish before serving.
Notes
Use full-fat dairy for a richer texture, or substitute light cream if desired. For added spice, toss in diced jalapeños or a pinch of cayenne. Leftovers can be refrigerated for up to 4 days and reheated with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: One-pot skillet
- Cuisine: Tex-Mex