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Chicken Taco Pasta is QUICK, EASY, CHEESY, and SAUCY! This recipe feeds an entire family, it’s made in one pot, and it comes together in JUST 30 MINUTES!!!
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What’s not to love about tacos? Why not make everything taste like a taco? I’m super obsessed with anything taco-related and this pasta is no exception!
Jump to:
What ingredients will I need?
This taco pasta contains some simple, whole-food ingredients, those are:
- Crushed tomatoes
- Onion
- Spices
- Chicken broth
- Shells (or elbows/bowties/any medium pasta will work)
- Shredded, cooked chicken
- Black beans
- Cream cheese
- Mexican blend cheese
- Sour cream
- Chopped cilantro
- Limes (for serving)
You might have all of these things in your pantry…and in that case, whoohooo! You can make this for dinner tonight!!
What's the cooking process like?
This recipe is just so, so easy. You can make it in one pot in under 30 minutes with minimal ingredients and minimal clean up. Sign me up!
For the full recipe/ingredients/method, please scroll down to the recipe card, but for now, let’s discuss the basics!
And it’ll go like this:
- First, you’re going to add olive oil and diced onion to a dutch oven (I recommend a 5qt, like this one that I used and you will see pictured below).
- Next you’ll add the spices, give them a stir, and then the crushed tomatoes and broth. Bring to a simmer and then add your pasta until it’s “al dente”, which just means that your pasta will be firm. This takes about 8 minutes. Stir occasionally so that the pasta doesn’t stick to the bottom of the pan.
- Finally, add the shredded chicken, black beans, cream cheese, Mexican blend cheese, sour cream, and chopped cilantro. Stir until the cheese melts and serve with lime wedges!
You can also top the pasta with your favorite taco toppings. Feel free to add pico de gallo, an extra dollop of sour cream, and a handful of cheese (or maybe just a pinch)!
Tips + Tricks/FAQ
IS THIS RECIPE FLEXIBLE FOR DIFFERENT DIETS?
Yes! It can in fact be adjusted for special diets:
VEGETARIAN OR VEGAN: Remove the meat and swap the chicken broth for veggie broth. Use dairy-free cheese and sour cream if vegan, if vegetarian keep them!
GLUTEN FREE: Simply use gluten-free pasta and just be sure not to overcook it, rice pasta cooks much faster than “regular” pasta.
DAIRY FREE: Omit the cream cheese, Mexican-blend, and sour cream. Swap it with ½ cup of cashew cream and an equal amount of dairy-free cheese.
CAN I USE GROUND BEEF INSTEAD?
Yes! Brown the ground beef and drain onto a paper towel. Set aside, and return to the pasta at the end of the recipe (in place of the chicken).
CAN I FREEZE THIS RECIPE?
Yes, just don’t add the sour cream, it’ll curdle, add it when you’re reheating the recipe.
To freeze, I recommend placing the pasta into single-portion freezable containers. Like these, right here.
To reheat, thaw them in the fridge overnight and heat in a saucepan or microwave on low until warmed throughout. Then add a spoonful of sour cream and serve.
CAN I SAVE IN THE FRIDGE AND REHEAT THIS TACO PASTA?
Yes you can! If you’re making it ahead of time, don’t add the sour cream. Add it right before serving.
But if you’ve already added it, no big deal. Just cover the dish, and refrigerate for up to three days.
Reheat on the stove or in the microwave on low.
Recipe
Chicken Taco Pasta
Ingredients
- 3 tbsp olive oil extra virgin
- 1 yellow onion diced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 28 oz canned crushed tomatoes
- 3 cups chicken broth or veggie broth
- 16 oz box medium shells bowties or elbows also work
- 1 ½ cups cooked chicken shredded
- 15 oz can black beans drained and rinsed
- 1 cup Mexican blend cheese
- 4 oz cream cheese
- ¾ cup sour cream
- ¼ cup cilantro chopped
- Lime wedges optional for serving
Instructions
- In a medium pot over medium heat, add the olive oil and diced onion. Saute until fragrant and translucent (about 5 minutes). Add the spices and give them a stir to wake up the flavors.
- Add the crushed tomatoes and broth and bring to a simmer. Add the pasta and stir occasionally for 8 minutes or until pasta is “al dente” (cooked through, but firm).
- Turn the heat off, add the cooked chicken, black beans, Mexican blend cheese, and cream cheese. Continue to stir until melted and combined.
- Stir in the cream cheese and cilantro after the cheese melts. Serve immediately.
Notes
IS THIS RECIPE FLEXIBLE FOR DIFFERENT DIETS?
Yes! It can in fact be adjusted for special diets: VEGETARIAN OR VEGAN: Remove the meat and swap the chicken broth for veggie broth. Use dairy-free cheese and sour cream if vegan, if vegetarian keep them! GLUTEN FREE: Simply use gluten-free pasta and just be sure not to overcook it, rice pasta cooks much faster than “regular” pasta. DAIRY FREE: Omit the cream cheese, Mexican-blend, and sour cream. Swap it with ½ cup of cashew cream and an equal amount of dairy-free cheese. CAN I USE GROUND BEEF INSTEAD?
Yes! Brown the ground beef and drain onto a paper towel. Set aside, and return to the pasta at the end of the recipe (in place of the chicken). CAN I FREEZE THIS RECIPE?
Yes, just don’t add the sour cream, it’ll curdle, add it when you’re reheating the recipe. To freeze, I recommend placing the pasta into single-portion freezable containers. Like these, right here. To reheat, thaw them in the fridge overnight and heat in a saucepan or microwave on low until warmed throughout. Then add a spoonful of sour cream and serve. CAN I SAVE IN THE FRIDGE AND REHEAT THIS TACO PASTA?
Yes you can! If you’re making it ahead of time, don’t add the sour cream. Add it right before serving. But if you’ve already added it, no big deal. Just cover the dish, and refrigerate for up to three days. Reheat on the stove or in the microwave on low.
Nutrition
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Grace This Place
This looks so delicious!
Lauren
Thanks so much Grace!! <3