One-Pot Chicken Taco Pasta
This one-pot chicken taco pasta is creamy, cheesy, and packed with taco flavor. All cooked in one skillet for an easy weeknight meal.
Equipment
- Large deep skillet or pot Used to cook everything in one pan
- Wooden Spoon Used for stirring pasta and sauce
Ingredients
- 1 pound boneless, skinless chicken breasts cut into small cubes
- 8 ounces short pasta rotini, penne, or elbows
- 1 packet taco seasoning store-bought or homemade
- 1 can diced tomatoes 14.5 ounces, with juice
- ½ cup salsa mild or medium
- 2 cups chicken broth
- 1 cup shredded cheddar cheese or Mexican blend
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil for sautéing
- salt and pepper to taste
- sour cream or green onions optional for topping
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned.
- Stir in onion and garlic. Sauté until soft and fragrant, about 2–3 minutes.
- Add taco seasoning, diced tomatoes with juice, salsa, and chicken broth. Stir well and bring to a boil.
- Add pasta to the skillet. Reduce heat to medium-low, cover loosely, and simmer for 12–15 minutes or until pasta is tender. Stir occasionally.
- When most of the liquid is absorbed, stir in shredded cheese. Let melt into the sauce for 1–2 minutes.
- Serve hot with sour cream, green onions, or crushed tortilla chips if desired.
Notes
- Use precooked or shredded rotisserie chicken to save time—just add it with the pasta.
- Double the cheese for a creamier texture or stir in ¼ cup of cream cheese at the end.
- Make it vegetarian by swapping the chicken with black beans and using veggie broth.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!