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Taco Pasta with Chicken and Cheddar Recipe

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4.4 from 11 reviews

This flavorful Taco Pasta recipe combines tender chicken thighs, vibrant bell peppers, and classic taco seasoning in a creamy, cheesy pasta dish. Perfect for a comforting weeknight dinner, it blends the zest of Mexican spices with the heartiness of pasta, ready in just 35 minutes and serving 6 people.

Ingredients

Protein

  • 1 lb. boneless skinless chicken thighs (cut into thin strips)

Vegetables & Aromatics

  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)

Seasonings & Sauces

  • 1 tbsp. taco seasoning (homemade or store-bought)
  • 1 cup taco sauce (homemade or store-bought)
  • 1 cup canned diced tomatoes (with a little juice)

Liquids & Dairy

  • 2 tbsp. butter (or oil)
  • 3 cups chicken stock/broth
  • 1/3 cup half and half (or light cream)
  • 2 cups freshly shredded cheese from a block (avoid pre-shredded for best results)

Carbohydrates

  • 1/2 lb. short pasta (medium shells recommended)

Garnish

  • 1/4 cup chopped cilantro (optional)

Instructions

  1. Heat the pan and cook chicken: In a wide 4 quart (4L) pan, heat butter or oil over medium-high heat. Add the thinly sliced chicken thighs and cook until lightly browned, about 6 to 8 minutes.
  2. Sauté vegetables and add seasoning: Add diced onion and red bell pepper to the pan. Sprinkle taco seasoning over everything and stir well. Lower heat to medium and cook until the onion becomes translucent, about 6 to 8 minutes. Add minced garlic and stir to combine.
  3. Add liquids and pasta: Pour in taco sauce, diced tomatoes (with juice), chicken stock, and the short pasta. Stir everything together thoroughly. Bring to a simmer, then cover with a tight-fitting lid. Reduce heat to medium-low if it starts boiling; maintain a gentle simmer.
  4. Cook pasta and chicken through: Let the mixture cook covered for 10 to 12 minutes, or until the pasta and chicken are fully cooked. Refer to the pasta package for exact cooking times.
  5. Finish with cream and cheese: Remove the pan from heat. Stir in half and half and 1 1/2 cups of the shredded cheese. Mix well for a couple of minutes until the cheese melts and the sauce is creamy and combined.
  6. Garnish and serve: Sprinkle the remaining shredded cheese on top along with chopped cilantro if desired. Serve immediately for best flavor and texture.

Notes

  • For best texture and creaminess, use freshly shredded cheese rather than pre-shredded varieties, which often contain anti-caking agents.
  • You can substitute butter with a neutral cooking oil if preferred.
  • Adjust seasoning by adding more taco seasoning or salt depending on taste.
  • If desired, garnish with fresh chopped cilantro for a fresh herbal note.
  • Use short pasta shapes like shells, elbows, or penne for optimal sauce coverage.

Find it online: https://cookedbygrace.com/taco-pasta-with-chicken-and-cheddar-recipe/