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This chicken taco pasta skillet is a great way to mix up your next taco Tuesday. It combines creamy pasta with bold taco flavors, juicy tomatoes, and tender peppers for a one pan dinner the whole family will love.
There is something so helpful about a one pan dinner at the end of a long day. Everything cooks together, cleanup is minimal, and you still get a satisfying meal.
If you love quick and easy one pan meals, you’ll also love my Firecracker Chicken, Kale and Tortellini Soup, and Creamy Garlic Pork Chops.
Why You’ll Love This Chicken Taco Pasta
I love meals that combine protein, carbs, and vegetables all in one skillet. This chicken taco pasta makes it easy to serve a hearty and satisfying dinner without a ton of effort. And it’s simple enough for even the busiest weeknights.
- High-protein. Easy serving has 37 grams of protein!
- Made with pantry staples. Use whatever kind of meat or pasta shape you have on hand.
- Bold, taco flavor. All the zesty flavors of tacos come together in a creamy pasta.
- Quick and weeknight-friendly. The entire recipe comes together in under 30 minutes!
- One pan, easy cleanup. Everything cooks in one pan to make cleanup easy.
- Great for leftovers. It reheats well, making it perfect for lunch the next day.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Pasta: Penne works great because it holds the sauce well, but any short pasta like rotini, shells or bow tie pasta work great.
- Chicken: Boneless skinless chicken breasts are lean and cook quickly, but chicken thighs add extra flavor and tenderness. You can also used cooked shredded chicken for a shortcut.
- Bell peppers: Two bell peppers add flavor and fiber. Use any color you like.
- Onions & garlic: These build the flavor base of the dish.
- Diced tomatoes: A whole can of petite diced tomatoes adds more flavor and texture. Rotel or jarred salsa also work.
- Chicken broth: Broth adds flavor and moisture to cook the pasta directly in the skillet. Use low-sodium broth to better control the salt level.
- Taco seasoning: To keep things simple I use a packet of taco seasoning. Siete is my favorite but any will work.
- Mexican cheese: Mexican blend shredded cheese melts perfectly and has a mild flavor.
- Olive oil: Just a little olive oil helps to sauté the veggies and chicken.
- Optional toppings: Salsa, avocado, extra shredded cheese, sour cream, cilantro and limes.
Variation Ideas
- Add more protein: Try using Barilla Protein+, chickpea or bean based pasta.
- Beans. Stir in a can of black beans (drained and rinsed) to up the fiber and protein.
- Go ground. Ground chicken, ground turkey or lean ground beef work great in place of the cubed chicken.
- Corn & green chiles. Add 1 cup of frozen corn and 1 small can of diced green chillies with the tomatoes and broth. Use pepper jack cheese in place of the Mexican blend.
- Fresh finish. Garnish with fresh ingredients like cilantro, green onions, avocado, lime wedges, or even fresh salsa.
- Add some crunch. Sprinkle crushed tortilla chips over the top just before serving for a fun, taco-inspired crunch.
How To Make The Chicken Taco Pasta Skillet
This one pan chicken taco pasta comes together quickly and easily, just follow these steps.
- Cook the chicken. Heat the oil in a large skillet over medium heat. Cook the chicken in an even layer for 4 minutes undisturbed.
- Add the veggies. Add the bell peppers, onions, and garlic. Sauté for 4 minutes until the peppers and onions are soft.
- Simmer. Stir in the diced tomatoes, taco seasoning, broth, and pasta. Press into an even layer. Bring to a simmer, cover and cook for 15 minutes. Stir once half way through.
- Melt the cheese. Once the pasta is tender turn off heat and stir in the cheese. Allow the skillet to cool for several minutes for sauce to thicken. Add your favorite toppings and enjoy!
How To Store
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat thoroughly before enjoying again.
Jamie’s Tips
Tips For Success
- Cube the chicken evenly. Cutting the chicken into even-sized pieces ensures it cooks evenly and stays tender.
- Don’t forget to stir. Since the pasta cooks directly in the skillet, you’ll need to stir once halfway through simmering to prevent sticking.
- Cook pasta until al dente. Check your pasta after the initial cooking time to make sure it’s your preferred level of doneness. If it’s too hard cover and cook for an additional 2-3 minutes.
- Be patient. Allow the skillet dinner 5 minutes to cool so the sauce can thicken.
- Short on time? This recipe is fast but you can make it even quicker, skip step 1 and stir in chopped rotisserie or leftover chicken with the tomatoes, broth and seasoning.
More Taco Dinner Inspiration
If you’ve made and loved these Chicken Taco Pasta Skillet or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Chicken Taco Pasta Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cubed, bite size
- 2 bell peppers, diced, about 2 cups
- 1 yellow onion, small, diced
- 4 cloves garlic, minced
- 8 ounces pasta, penne
- 1 can petite diced tomatoes, 14.5 oz
- 1 packet taco seasoning, I like Siete
- 2 cups chicken broth
- 1 cup Mexican cheese, shredded
- Optional Garnish, lime wedges, fresh diced tomato, salsa, cilantro, shredded cheese, avocado slices, sour cream
Instructions
- Heat oil in a large skillet over medium heat. Arrange chicken in a single even layer, cook for 4 minutes undisturbed.
- Add peppers, onions, and garlic. Sauté for 4 minutes until onions and peppers are softened.
- Stir in tomatoes, chicken broth, taco seasoning and pasta. Lightly press pasta down with the back of a spoon to form an even layer mostly covered in liquid.
- Bring to a simmer. Reduce heat to medium low. Cover and cook for 15 minutes stirring once about half way through.
- Stir and check pasta for doneness. If it's too firm replace cover and cook for additional 2-3 minutes.
- Remove from heat and stir in cheese. Allow to cool for several minutes for sauce to thicken. Garnish as desired.
Notes
- Keep an eye on the broth: Add more broth if needed if the pasta absorbs liquid too quickly.
- Cook just until al dente: This ensures the best texture and prevents the pasta from becoming mushy.
- Store leftovers in a sealed container in the fridge for up to 3 days. The dish reheats well, but you may need to add a splash of broth or milk to loosen the sauce.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
