Remember that Cheesy Taco Pasta your mom used to make when you were a kid... this is it but even better!
Table of Contents
Tacos were a theme in the Dalkin household. We turned everything into a taco-flavored meal. Pasta, chicken, veggies, you name it. Taco seasoning was a way of life back then and it still is today with my all time favorite Homemade Taco Seasoning!
This pasta, chicken, enchilada sauce combo is packed full of flavor, takes less than 30 minutes to make, is loaded with cheese and is guaranteed to make even the pickiest eater happy! It's got all your favorite taco flavors plus pasta! What's not to love about taco pasta! If you want to skip the gluten, you can try my cheesy chicken and rice casserole.
Ingredients
- Ground Chicken
- Olive Oil
- Yellow Onion
- Red Bell Pepper
- Garlic
- Homemade Taco Seasoning
- Chicken Broth
- Pasta
- Enchilada Sauce
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese
- Cilantro
How to make Cheesy Taco Pasta
I love this easy taco pasta recipe especially on busy weeknights - it's so simple to make. Start by heating the olive oil in a shallow dutch oven over medium high heat, then add the ground chicken and cook for 5-7 minutes. Add the onion, bell pepper, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent and the meat starts to brown.
Then add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring everything to a boil and then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. Garnish the taco pasta with cilantro and serve.
Variations and Substitutions
Ground Chicken - you can also make taco pasta with ground turkey or ground beef.
Chicken Broth - feel free to substitute with vegetable or beef broth instead.
Pasta - use your favorite shape here just make sure you add it uncooked so it can absorb all of the broth. This is the pasta I used.
Shredded Cheese - whenever I need shredded cheese I like to buy it in a block and shred it myself - it's more fresh and melts better in my opinion. I use mozzarella and cheddar in this taco pasta recipe because it melts so beautifully, but Colby Jack, Monterey Jack or Pepper Jack would also work wonderfully!
Tips & Tricks
This one pot taco pasta freezes so well. Store in an airtight container in the freezer for up to 3 months. The night before you're ready to serve the taco pasta thaw it in the refrigerator and reheat it the next day on the stovetop or in the microwave.
FAQ's
How long is taco pasta good for in the fridge?
Store taco pasta in an airtight container for up to 3 days in the fridge.
What can I serve with Cheesy Taco Pasta?
I would do a Southwestern or Mexican chopped salad and call it a day!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cheesy Taco Pasta
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, chopped
- 2 tablespoons taco seasoning
- 4 cups chicken broth
- 10 ounces pasta
- 1 cup enchilada sauce
- 1 cup mozzarella cheese shredded
- 2 cups cheddar cheese shredded
- Fresh cilantro and/or green onions for garnish
Instructions
- Heat the olive oil in a shallow dutch oven over medium high heat. Add the ground chicken to the Dutch oven and cook over medium-high heat for 5-7 minutes. Add the onion, bell pepper, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent and the meat starts to brown.
- Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
- Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. Garnish with cilantro and serve.
Notes
- Don't cook the pasta before adding it. The uncooked pasta soaks up all of the broth and enchilada sauce while cooking which make this one pot taco pasta even more creamy and delicious.
Is there really supposed to be 4 cups of chicken broth with 8 ounces of noodles? Mine turned into soup.
those are correct measurements because the pasta goes in raw and then cooks up and absorbs the broth!
This fulfilled all of my adult/homemade ham****** helper dreams!! So flavorful and yummy. I reduced the cheese and it was still amazing and satisfying. Easy one pot meal, what more can I say?
Love this recipe! Question- what side(s) would you pair this with?
I would do a southwestern or mexican chopped salad (on my site) and call it a day!
Second time requested by college son...perfection as usual! I love how your folks fed you growing up! I used red lentil noodles first time - this time gf fusilli!
Super easy yet so filling! Craving round number two of this dish
This looks so good-can't wait to try it out! Will this recipe freeze well if I make a big batch?
absolutely will!
Can you use just regular taco seasoning?
you could!
SO good! And love that it’s a simple one pot recipe!!! Thanks Gaby!
I made this, and it was so good! I made it with Morningstar Farms veggie crumbles (a vegetarian ground beef sub) instead of chicken. Perfection. It is like a chili mac. Next time I will also add pinto beans.
Cook covered or uncovered?
uncovered!
Is that 8 oz cooked or uncooked pasta ?
uncooked!
Please indicate how many servings this recipe feeds.
fixed!
Yes please! Pure deliciousness!!
Why kind of pasta are you using above?
No idea! I found it at Eataly!
This sounds amazing! Can you tell me how to make/where to buy enchilada sauce?
any grocery store has it in the hispanic section usually!