Welcome to a dish that combines the best of both worlds: the heartiness of pasta with the bold flavors of tacos. This Chicken Taco Pasta is a crowd-pleaser that’s perfect for weeknight dinners or potluck gatherings. Let’s dive into this delicious fusion recipe!
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The combination of taco seasoning and pasta creates a unique flavor profile that’s both familiar and exciting.
- It’s versatile; easily adaptable to suit your taste preferences or dietary needs.
- Perfect for meal prep; tastes even better the next day as the flavors meld together.
- Kid-friendly and adult-approved, making it a hit for the whole family.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups elbow macaroni, uncooked
- 1 packet taco seasoning
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
Instructions
Step 1: Brown the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Season with salt and pepper. Tip: For extra flavor, sprinkle a bit of the taco seasoning on the chicken while it cooks.
Step 2: Add the Pasta and Seasonings
Stir in the uncooked elbow macaroni, remaining taco seasoning, diced tomatoes, black beans, corn, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until the pasta is tender. Tip: Stir occasionally to prevent sticking.
Step 3: Stir in the Cheese and Sour Cream
Once the pasta is cooked, remove the skillet from heat. Stir in the shredded cheddar cheese and sour cream until well combined and the cheese is melted. Tip: Let the dish sit for a few minutes before serving to thicken up.
Step 4: Serve and Enjoy
Garnish with your favorite taco toppings like chopped cilantro, diced avocado, or a squeeze of lime juice. Serve hot and enjoy the fiesta of flavors!
Tips and Tricks
For a spicier version, add a diced jalapeno or a pinch of cayenne pepper with the taco seasoning. If you’re short on time, use pre-cooked chicken and reduce the cooking time accordingly. To make this dish vegetarian, substitute the chicken with extra beans or a plant-based protein. For a creamier texture, add an extra 1/2 cup of sour cream or a splash of heavy cream. Always taste and adjust the seasoning before serving, as the taco seasoning’s saltiness can vary by brand.
Recipe Variations
- Swap the chicken for ground beef or turkey for a different protein option.
- Use different pasta shapes like penne or rotini for variety.
- Add a cup of diced bell peppers or onions for extra veggies.
- For a dairy-free version, omit the cheese and sour cream or use vegan alternatives.
- Top with crushed tortilla chips for added crunch.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Just substitute the regular pasta with your favorite gluten-free pasta. Keep in mind that cooking times may vary, so check the package instructions. Also, ensure that your taco seasoning and other ingredients are gluten-free.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of chicken broth if the pasta seems dry.
Can I freeze this dish?
Yes, this Chicken Taco Pasta freezes well. Cool completely before transferring to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This Chicken Taco Pasta is a delightful fusion of flavors that’s easy to make and sure to please. With simple ingredients and one-pot convenience, it’s a recipe you’ll come back to again and again.