Description
A quick and easy cheesy chicken taco pasta skillet with bold Tex-Mex flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 packet (1 ounce) taco seasoning
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups cooked pasta, any shape
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, salsa, chopped cilantro, avocado
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned on all sides.
- Stir in taco seasoning, diced tomatoes and green chilies, black beans, and corn.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add cooked pasta to the skillet and stir to combine.
- Sprinkle cheeses over the top and cover.
- Cook for 3-5 minutes, or until cheese is melted and bubbly.
- Serve hot with your favorite toppings.
Notes
- For a spicier dish, use a hot taco seasoning or add a pinch of cayenne pepper.
- You can use leftover cooked chicken instead of raw chicken.
- Any type of pasta will work well in this recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg
Keywords: cheesy chicken taco pasta skillet, chicken pasta, taco pasta, skillet dinner, Tex-Mex recipe, quick dinner, easy recipe