Chicken Taco Pasta Skillet

5 from 2 votes

This creamy chicken taco pasta is a one skillet dinner packed with taco flavor and 37 grams of protein per serving. It's quick, family-friendly, and ready in under 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: dinner, lunch, Main Course

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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, I like to use chickpea pasta for more protein + fiber
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