Taco pasta recipe
This one pan taco pasta recipe is a quick and easy weeknight meal that the whole family will love.
Servings: 6 servings
Calories: 570kcal
Ingredients
- 1 lb. boneless skinless chicken thighs cut into thin strips (*see note)
- 2 tbsp. butter or oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 tbsp. taco seasoning homemade or store-bought
- 3 cloves garlic minced
- 1 cup taco sauce homemade or store bought
- 1 cup canned diced tomatoes with a little juice
- 3 cups chicken stock/broth
- 1/2 lb. short pasta I used medium shells
- 1/3 cup half and half or light cream
- 2 cups. freshly shredded cheese from a block for best results do not use pre-shredded (*see note)
- 1/4 cup chopped cilantro for garnish optional
Instructions
- In a wide 4 quart/4L pan, heat the butter, or oil, over medium high heat. Add the sliced chicken thighs, and cook until lightly browned, 6 - 8 minutes.
- Add the diced onion and diced bell pepper to the pan. Sprinkle the taco seasoning over everything and stir to combine. Lower heat to medium, cook until onion starts to become translucent, 6 - 8 minutes. Add garlic and stir to combine.
- Add taco sauce, diced tomatoes, chicken stock, and pasta to the pan. Stir to combine, then bring to a simmer, cover with a tight-fitting lid and lower heat to medium low if it starts to boil - you want it to simmer, not boil. Cook for 10 - 12 minutes, or until chicken and pasta are cooked through. (Check the cooking time on your box of pasta.)
- Remove from heat. Add half and half, and 1 1/2 cups of shredded cheese. Stir for a couple of minutes until the cheese is melted and everything is combined.
- Garnish with remaining shredded cheese and chopped cilantro on top. Serve.
Notes
- If you prefer, you can swap out the chicken thighs for chicken breast, or ground chicken. You could also use ground turkey or ground beef.
- For a VERY quick and easy option, use rotisserie chicken. No need to cook it, just fold it in at the end of the cooking time.
- A 6 ounce block of cheese will yield the 2 cups needed for the recipe.
- To reheat: add a splash of chicken stock to loosen the sauce. The pasta will absorb more of the sauce as it sits.
- The sauce will thicken slightly as it cools, so if you prefer a lot of sauce, add in an extra splash of stock and half and half to your pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
Nutrition
Serving: 1g | Calories: 570kcal | Carbohydrates: 41g | Protein: 36g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1172mg | Fiber: 2g | Sugar: 14g