One pan taco pasta with chicken comes together in about 30 minutes and is packed with bold, cheesy taco flavor. Everything cooks in one pan, which keeps cleanup simple and makes weeknights a little easier.
Jump to:
Why You’ll Love This Chicken Pasta
This recipe takes all the bold, savory flavor you love from Taco Tuesday and turns it into an easy pasta dinner. It’s a fun twist on your usual weeknight meal, but still simple and comforting.
I use regular pasta, so it takes slightly longer, but it’s still ready in about 30 minutes. The pasta cooks right in the sauce, soaking up all that taco flavor as it simmers. It’s a great option for nights when you want something a little different, but still easy. Here’s why this Mexican taco pasta works so well:
- Easy to customize
- Made in one pan
- Ready in about 30 minutes
- Great for leftovers
Ingredient Information And Substitutions
- Boneless skinless chicken breasts- Lean and quick-cooking when cut into uniform cbite-sized pieces., around 1 inch in size. Swap with boneless skinless thighs for darker, juicier meat.
- Cooking spray- Prevents sticking. Olive oil works too.
- Tomato sauce- Ties the sauce together. Crushed tomatoes can work in a pinch.
- Water- Balances the liquid so the pasta cooks properly.
- Chicken broth- Adds depth. Low-sodium is best, and vegetable broth works too.
- Penne pasta- Holds the sauce well and cooks evenly. Rotini, ziti, or shells are great alternatives.
- Chopped green chiles- Bring mild smokiness. Use hot for more spice.
- Diced tomatoes- Add texture to the sauce. Crushed tomatoes work too, but the consistency will be smoother.
- Black beans- Add heartiness and protein. Pinto beans are a good substitute.
- Frozen corn- Adds sweetness and texture. No need to thaw first! Canned (drained) corn works too.
- Cheddar cheese- Creates that creamy, cheesy finish. Monterey Jack, Colby Jack, or Mexican blend are easy swaps.
- Dried minced onions- Add onion flavor without chopping. Substitute about ½ cup finely diced fresh onion.
- Garlic powder- Quick, consistent flavor. Use 2-3 cloves of fresh minced garlic if preferred.
- Kosher salt- Enhances flavor. Adjust based on broth and seasoning.
- Ground black pepper- Adds subtle heat and balance.
- Taco seasoning- Brings everything together in one step. Use a packet or a homemade blend.
- Tortilla chips- Optional, but these add crunch and a taco-style finish.
- Scallions- Fresh garnish with mild onion flavor. Cilantro is another great topping.
How To Make Creamy Chicken Pasta
Step 1- Brown the chicken.
Heat a large sauté pan over medium-high heat and spray with cooking spray. Add the chicken and cook, stirring, until it begins to brown, about 2 minutes. Add the dried onions, garlic powder, salt, and pepper while it cooks.
Step 2- Add the sauce ingredients.
Add the diced tomatoes, green chiles, tomato sauce, chicken broth, taco seasoning, black beans (with liquid), and frozen corn. Stir to combine and bring to a boil.
Step 3- Cook the pasta.
Once boiling, stir in the penne. Cover and reduce the heat to medium. Cook for about 15 minutes, until the pasta is tender. Stir every 5 minutes to keep the pasta from sticking to the pan.
Step 4- Add the cheese.
Uncover and stir in ½ cup shredded cheddar. Sprinkle the remaining cheese on top, then cover and remove from the heat. Let it sit for a few minutes until the cheese has melted.
Step 5- Garnish and serve.
Uncover, top with chopped scallions and crushed tortilla chips, and serve immediately.
Frequently Asked Questions
You can. Stir it in when you add the pasta and and it will heated through as the pasta cooks.
Yes, you can make it a few hours ahead and reheat. The sauce may thicken as it sits, so add a splash of broth or water if needed.
Yes. Diced bell peppers, zucchini, or even spinach can be added when you stir in the tomatoes and beans.
Tips For Making This Taco Pasta Recipe
- Cut the chicken evenly. Keep the pieces about 1 inch in size and as similar as possible so they cook at the same rate and stay tender.
- Don’t worry if the chicken isn’t fully cooked at first. Once it starts to brown, you’ll add the remaining ingredients, and it will finish cooking as everything simmers.
- Use a non-stick pan if you can. It makes a big difference in preventing sticking and keeps cleanup easy.
- Stir it a few times while simmering. This helps the pasta cook evenly and prevents sticking.
- Ingredients to prep ahead- Cut the chicken and measure out your seasonings.
- Leftovers and storage. Store in an airtight container in the fridge for 3-4 days and reheat on the stovetop or in the microwave. I’m not a big fan of freezing pasta since it can change the texture, but you can freeze it for up to 3 months if wrapped well.
What To Serve With This One Pot Taco Pasta
This dish is hearty on its own, but a fresh side and a simple dessert make it feel complete. Try to serve this chicken in pasta recipe with:
- Mexican Bean Salad Recipe
- Avocado Corn and Black Bean Salad
- The most delicious guacamole EVER
- Chocolate Orange Cake Recipe
Other Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
One Pan Taco Pasta With Chicken
Ingredients
- Cooking spray
- 3 boneless skinless chicken breasts, cut into 1 inch chunks (if using cooked chicken, add with the pasta)
- ¼ cup dried minced onions
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt, to taste
- ¼ teaspoon Ground black pepper, to taste
- 28 ounces diced tomatoes, canned and undrained
- 4.5 ounces chopped green chiles, canned undrained (I used mild but you can always use spicy if you want a kick!)
- 8 ounces tomato sauce canned
- 2 cups chicken broth
- 14.5 ounces black beans, canned and undrained
- ¼ cup water
- 1 packet taco seasoning
- 1 cup frozen corn
- 1 pound penne pasta
- 1 ½ cups cheddar cheese, shredded and divided
- 3 green onions chopped (for garnish)
- 10 Tortilla chips, crumbled (for garnish)
Instructions
- Heat a large sauté pan over medium high heat and grease with cooking spray.
- Add chicken and sauté stirring often until it's beginning to brown, around 2 minutes (it won't be fully browned yet). While it's browning add dried minced onions, garlic powder and salt and pepper to taste.
- Add diced tomatoes, diced green chiles, tomato sauce, chicken broth, taco seasoning, undrained black beans and frozen corn. Mix well and bring to this to a boil, around 5-7 minutes.
- Once it's boiling, add the pasta, cover and reduce the heat to medium.
- Cook for 5 minutes and then remove the cover and stir.
- Cover the pan and cook for another 5 minutes and then remove the cover and stir again.
- Cover the pan and cook for another 5 minutes and then remove the cover and stir in ½ cup of shredded cheddar.
- Sprinkle the remaining cheese on top of the pasta. Cover and remove from heat.
- Let the cheese melt for a couple minutes then uncover. Sprinkle with scallions and crumbled tortilla chips and serve immediately.
Video
Notes
- Cut the chicken evenly. Keep the pieces about 1 inch in size and as similar as possible so they cook at the same rate and stay tender.
- Don’t worry if the chicken isn’t fully cooked at first. Once it starts to brown, you’ll add the remaining ingredients, and it will finish cooking as everything simmers.
- Use a non-stick pan if you can. It makes a big difference in preventing sticking and keeps cleanup easy.
- Stir it a few times while simmering. This helps the pasta cook evenly and prevents sticking.
- Ingredients to prep ahead- Cut the chicken and measure out your seasonings.
- Leftovers and storage. Store in an airtight container in the fridge for 3-4 days and reheat on the stovetop or in the microwave. I’m not a big fan of freezing pasta since it can change the texture, but you can freeze it for up to 3 months if wrapped well.
Corinne Zawadzki says
Jessy Freimann says
Donna says