Chicken Taco Pasta
Chicken Taco Pasta is QUICK, EASY, CHEESY, and SAUCY! This recipe feeds and entire family, it's made in only one pot, and comes together in just 30 minutes!
Servings 6 people
Calories 2308kcal
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
*Nutrition facts are automatically calculated.
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.
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
Calories: 2308kcal | Carbohydrates: 111g | Protein: 124g | Fat: 157g | Saturated Fat: 65g | Cholesterol: 441mg | Sodium: 6024mg | Potassium: 3519mg | Fiber: 39g | Sugar: 15g | Vitamin A: 8494IU | Vitamin C: 72mg | Calcium: 1969mg | Iron: 21mg