Chicken Taco Pasta is a bold and comforting fusion dish that combines the vibrant flavors of tacos with the creamy satisfaction of pasta. Packed with seasoned chicken, colorful bell peppers, black beans, corn, and melted cheese, this easy dinner is perfect for busy weeknights. If you love Tex-Mex flavors, chicken taco pasta will quickly become a favorite family meal.
Why You’ll Love This Recipe
This recipe brings together the best of two worlds—taco night and pasta night. The dish is loaded with hearty ingredients, vibrant vegetables, and bold taco seasoning that creates a rich and flavorful sauce. It’s easy to prepare, customizable, and perfect for feeding a hungry family. Plus, everything comes together quickly with simple pantry staples.
Ingredients
13.25 ounces pasta (Dreamfields or any pasta of choice)
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 cup corn (frozen or canned)
1 cup black beans, drained
3 tablespoons taco seasoning
2 cups cooked chicken breast, diced
1 cup restaurant-style salsa
6 ounces pepper jack cheese, shredded
Salt to taste
Black pepper to taste
Fresh cilantro, chopped (optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain the pasta but reserve about 1/4 cup of the pasta water. Return the pasta to the pot and set aside.
- While the pasta cooks, heat olive oil in a large saucepan over medium-high heat.
- Add the diced onion and bell peppers. Season lightly with salt and pepper. Cook for about 8 minutes, stirring frequently, until the vegetables become soft and slightly golden.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the corn and black beans and cook for about 1 minute until heated through.
- Add the cooked diced chicken and taco seasoning. Stir well so the seasoning coats the ingredients evenly.
- Pour in the salsa and mix everything together. If the mixture seems too thick, add a small amount of the reserved pasta water.
- Transfer the chicken mixture into the pot with the cooked pasta. Add the shredded pepper jack cheese and stir until the cheese melts and everything is well combined. This step creates the creamy texture that makes chicken taco pasta so delicious.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with fresh cilantro and serve warm.
Tips & Tricks
Rotisserie chicken works great for saving time and adding flavor. If you prefer a milder dish, substitute pepper jack with Monterey Jack cheese. For extra creaminess, add a few tablespoons of cream cheese or sour cream. You can also add diced tomatoes or avocado for additional freshness.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Tex-Mex
Difficulty: Easy
Dietary Notes: Vegetarian option possible by replacing chicken with beans
Notes
This recipe is highly flexible. Swap black beans for pinto beans or kidney beans if desired. You can also use whole wheat pasta or gluten-free pasta depending on dietary preferences.
Nutrition (Approximate)
Calories: 470 per serving
Protein: 32 g
Carbohydrates: 45 g
Fat: 18 g
FAQ
Can I use leftover chicken?
Yes. Leftover grilled chicken or rotisserie chicken works perfectly in this recipe.
Can I make chicken taco pasta ahead of time?
Yes. The dish reheats well and is great for meal prep.
Can I make it spicy?
Add jalapeños, extra taco seasoning, or chili flakes to increase the heat.
What pasta works best for this recipe?
Short pasta shapes like penne, rotini, or shells work best because they hold the sauce well.
Can I add more vegetables?
Absolutely. Zucchini, tomatoes, or spinach are excellent additions.
Storage
Store leftover chicken taco pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water or broth to keep the pasta moist. The dish can also be frozen for up to 2 months.
Similar Recipes
Chicken Taco Pasta
Ingredients
- 13.25 ounces pasta Dreamfields or any pasta of choice
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 cup corn frozen or canned
- 1 cup black beans drained
- 3 tablespoons taco seasoning
- 2 cups cooked chicken breast diced
- 1 cup restaurant-style salsa
- 6 ounces pepper jack cheese shredded
- Salt to taste
- Black pepper to taste
- Fresh cilantro chopped (optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain the pasta but reserve about 1/4 cup of the pasta water. Return the pasta to the pot and set aside.
- While the pasta cooks, heat olive oil in a large saucepan over medium-high heat.
- Add the diced onion and bell peppers. Season lightly with salt and pepper. Cook for about 8 minutes, stirring frequently, until the vegetables become soft and slightly golden.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the corn and black beans and cook for about 1 minute until heated through.
- Add the cooked diced chicken and taco seasoning. Stir well so the seasoning coats the ingredients evenly.
- Pour in the salsa and mix everything together. If the mixture seems too thick, add a small amount of the reserved pasta water.
- Transfer the chicken mixture into the pot with the cooked pasta. Add the shredded pepper jack cheese and stir until the cheese melts and everything is well combined. This step creates the creamy texture that makes chicken taco pasta so delicious.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with fresh cilantro and serve warm.
Notes
Conclusion
Chicken Taco Pasta is a flavorful and satisfying dinner that combines Tex-Mex spices with creamy pasta comfort. With tender chicken, colorful vegetables, and melted cheese, this dish is both hearty and easy to make. Perfect for weeknight meals or casual gatherings, it’s a recipe that everyone will love.