One-Pot Chicken Taco Pasta

This one-pot chicken taco pasta hits that perfect middle ground between comfort food and taco night.
You’ve got juicy chicken, taco-seasoned sauce, pasta, and melted cheese all cooked in a single pan—no draining, no boiling separately.

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It’s spicy, cheesy, and creamy with just enough Tex-Mex flavor to make it crave-worthy without overpowering the whole dish.
You stir everything together, let it simmer, and end up with a bubbling skillet full of cheesy pasta that tastes like it came from a box—but better and made from scratch.

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Why This Taco Pasta Recipe Just Works

One-pot meals like this are designed for busy evenings, but they don’t have to taste like shortcuts.
This one delivers on flavor, speed, and cleanup—while still feeling like a real meal.

The chicken gets browned for flavor, the taco seasoning blends into a creamy sauce, and the pasta cooks right in the broth and tomatoes. No draining, no extra bowls, no stress.

• Truly one pot from start to finish – Less cleanup and no boiled water spills.
• Tex-Mex flavor built into the sauce – From taco seasoning, salsa, and melty cheese.
• Kid- and family-friendly – Tastes like tacos and mac and cheese combined.
• Easily customizable – Use rotisserie chicken, ground beef, or swap pasta types.
• Great for leftovers – Heats up cheesy and creamy the next day.

It’s the dinner equivalent of a crowd-pleaser—and it’s done in under 40 minutes.

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What You’ll Need for This Pasta Skillet

This list keeps it real—mostly pantry staples and easy-to-find ingredients.
Don’t overthink it. The ingredients do the work.

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• Boneless, Skinless Chicken Breasts or Thighs – Cut into small pieces so they cook quickly.
• Pasta – Short pasta like rotini, penne, or elbow noodles hold the sauce well.
• Taco Seasoning – A full packet or homemade blend adds the core flavor.
• Diced Tomatoes – A can of tomatoes with juices forms part of the liquid base.
• Salsa – Adds acid, spice, and tomato depth.
• Chicken Broth – Needed to cook the pasta and build out the sauce.
• Cheddar or Mexican Blend Cheese – Melts into the pasta at the end for that creamy finish.
• Onion and Garlic – Build the base flavor with the chicken.
• Olive Oil – For sautéing.
• Salt and Pepper – Adjust at the end after the seasoning mix.

Optional: sour cream stirred in at the end or used as a topping, plus green onions or cilantro for garnish.

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Step-by-Step: How to Make It All in One Pot

You’ll cook everything in stages but in the same pot, layering flavor without any stress.
Get your ingredients chopped and measured before you start—it goes fast.

1. Sauté chicken and aromatics – In a large pot or deep skillet, heat oil over medium heat. Add diced chicken, salt, pepper, and sauté until browned. Stir in chopped onion and garlic, and cook until softened.
2. Add liquids and seasoning – Stir in taco seasoning, diced tomatoes (with juices), salsa, and chicken broth. Bring to a simmer.
3. Add pasta and simmer – Add dry pasta and stir. Reduce heat slightly, cover loosely, and simmer for 12–15 minutes, stirring occasionally to prevent sticking.
4. Add cheese and finish – When pasta is tender and most liquid is absorbed, stir in shredded cheese. Add a splash more broth or salsa if needed for texture.
5. Serve with toppings – Add sour cream, green onions, or extra cheese if desired. Serve hot right from the pan.

It’s the kind of meal that tastes even better scooped straight onto a plate and eaten right away.

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Toppings and Mix-Ins to Make It Your Own

You can absolutely serve it as-is, but this dish is also fun to personalize.
Here are some ideas to add more texture or turn it into a variation.

Add-On or Topping	Why It Works
Sour cream or Greek yogurt	Adds tang and cools the heat
Crushed tortilla chips	For crunch and taco vibes
Jalapeños or hot sauce	For spice lovers
Diced avocado or guacamole	Creamy and fresh
Black beans or corn	Stretch the serving size and add fiber
Cilantro or green onions	Brings a fresh pop on top

Don’t overthink it—just use what you have and go for flavor and contrast.

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How to Store and Reheat Leftovers Right

This pasta keeps well and reheats even better—just add a bit of moisture back into the sauce.

To store:

• Let cool completely before transferring to a container.
• Store in the fridge for up to 4 days.

To reheat:

• Microwave – Add a splash of broth or water and stir halfway through.
• Stovetop – Warm over medium-low heat with a little liquid added.

The cheese will melt again and the pasta stays creamy as long as you don’t overcook it when reheating.

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FAQs About Chicken Taco Pasta

Can I use leftover or rotisserie chicken?
Yes, just stir it in after the pasta is cooked.

Can I swap the pasta?
Any short pasta works—just avoid spaghetti or noodles that stick together.

Is it spicy?
Mild if you use mild salsa. You control the heat.

Can I make it dairy-free?
Skip the cheese and use a little plant-based milk for creaminess.

Does it freeze well?
Yes. Freeze in airtight containers and reheat with added liquid.