Chicken Taco Alfredo
Chicken Taco Alfredo is a Tex-Mex inspired alfredo. Loaded with Mexican cheese, Rotel, taco seasoning, tender chicken, and of course noodles in a creamy sauce. A must make dinner idea that is simple to make.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 2 tablespoons butter, separated
- 1 cup heavy cream
- 3/4 cup shredded Mexican cheese
- 1 can Mild Rotel (2 tablespoons reserved for garnish)
- 10 ounce, pasta (any shape), cooked
- Garnish: 3 tablespoons chopped fresh Cilantro
Directions
- 1
Pat the chicken dry on both sides with a paper towel. Sprinkle with the taco seasoning on a plate or large bowl.
- 2
Press both sides of the chicken breast into the seasoning.
- 3
Cover the chicken completely. (Discard the extra seasoning that didn't stick to the chicken. Heat 1 tbsp butter in pan on the stove over medium heat.
- 4
Add the seasoned chicken to the pan and cook for 5-6 minutes on each side, or until chicken is completely cooked through.
- 5
Remove chicken from the pan, place on a plate, and cover with foil to keep it hot. Add the rest of the butter to the pan that the chicken was cooked in and melt over medium heat. (Keep all of the drippings and dark bits of cooked chicken and taco seasoning from the chicken.)
- 6
Slowly add the heavy cream, whisking to incorporate all the seasoning. Whisk constantly and cook for about 2 minutes.
- 7
Add the Rotel (reserving 2 tbsp for garnish) and shredded cheese, stirring until chickened and the cheese is melted.
- 8
Stir in the cooked pasta and reduce heat to low. Remove chicken from the foil covered plate, slice into strips, and add on top of the pasta.
- 9
Spoon on the reserved Rotel and sprinkle on fresh cilantro, if desired. Serve immediately.