Description
This Chicken Taco Alfredo is a delightful fusion dish combining the creamy richness of Alfredo sauce with the bold flavors of taco seasoning and salsa. Tender, seared chicken breasts seasoned with taco spices are served over perfectly cooked pasta tossed in a buttery, cheesy sauce with a hint of salsa, garnished with fresh cilantro and extra Parmesan for a flavorful and comforting meal ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- Salt & pepper, to taste
- 1 tablespoon olive oil
Sauce & Pasta
- 2 tablespoons butter
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- ½ cup salsa (mild or medium heat)
- 8 ounces Campanelle or Penne pasta, cooked according to package instructions
Garnish
- Fresh cilantro
- Additional Parmesan cheese, for sprinkling
- Salsa, for serving (optional)
Instructions
- Season and Sear the Chicken: Sprinkle both sides of each chicken breast evenly with taco seasoning, salt, and pepper. Heat the olive oil in a cast iron pan over medium heat. Add the chicken breasts and cook for about 5 minutes on each side without moving, until they develop a crispy, golden-brown crust. Remove the chicken from the pan, place it on a plate, and cover with foil to keep warm.
- Prepare the Alfredo Taco Sauce: In the same pan used for the chicken, reduce heat to medium-low and add the butter. Allow it to melt, then slowly pour in the heavy cream while whisking to incorporate the browned bits left from the chicken. Continue whisking constantly and cook for about 2 minutes until slightly thickened. Add the grated Parmesan cheese and salsa, stirring until the sauce is smooth and well combined.
- Toss Pasta in Sauce: Add the cooked pasta to the pan and gently toss to thoroughly coat each piece in the sauce. Reduce the heat to low and let it simmer for a few minutes to allow the pasta to absorb the flavors. Taste and adjust seasoning with salt and pepper if needed.
- Slice and Serve: Remove the foil from the chicken, slice the breasts into strips, and arrange the chicken on top of the sauced pasta. Garnish with fresh cilantro and a generous sprinkle of extra Parmesan cheese. Serve immediately, optionally with additional salsa on the side.
Notes
- Use mild or medium salsa depending on your preferred spice level.
- You can substitute chicken thighs for a juicier option, adjusting cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Ensure not to overcook the chicken; searing each side once helps retain juiciness.
- Fresh cilantro adds brightness, but can be omitted or replaced with parsley if preferred.
- This dish is best served immediately to enjoy the creamy texture of the sauce.
