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One Pot Chicken Taco Penne Pasta is the 30 minute meal of your dreams! Cheesy, creamy and full of great flavor, this easy Taco Pasta adds a great variation for Taco Tuesday.

One Pot Chicken Taco Penne Pasta

One Pot Chicken Taco Penne Pasta is the 30 minute meal of your dreams! Cheesy, creamy and full of great flavor, this easy Taco Pasta adds a great variation for Taco Tuesday.

Course Main Course
Cuisine Mexican
Keyword penne pasta
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Author Jessy Freimann, The Life Jolie

Ingredients

  • Cooking spray
  • 3 boneless skinless chicken breasts, cut into 1 inch chunks
  • 1/4 cup dried minced onions
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 28 ounce can diced tomatoes, undrained
  • 1 4.5 ounce can chopped green chiles, undrained (I used mild but you can always use spicy if you want a kick!)
  • 1 8 ounce can tomato sauce
  • 1 14.5 ounce can chicken broth
  • 1 14.5 ounce can black beans, undrained
  • 1/4 cup water
  • 1 packet taco seasoning
  • 1 cup frozen corn
  • 1 pound penne pasta
  • 1 1/2 cups cheddar cheese, shredded and divided
  • Scallions, chopped (for garnish)
  • Tortilla chips, crumbled (for garnish)

Instructions

  1. Heat a large saute pan over medium high heat and grease with cooking spray.

  2. Add chicken and saute 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.

  3. 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.

  4. Once it's boiling, add the pasta, cover and reduce the heat to medium.

  5. Cook for 5 minutes and then remove the cover and stir.

  6. Cover the pan and cook for another 5 minutes and then remove the cover and stir again.

  7. Cover the pan and cook for another 5 minutes and then remove the cover and stir in 1/2 cup of shredded cheddar.

  8. Sprinkle the remaining cheese on top of the pasta. Cover and remove from heat.

  9. Let the cheese melt for a couple minutes then uncover. Sprinkle with scallions and crumbled tortilla chips and serve immediately.