Introduction
Oh, friends, do you ever have those evenings where you’re craving something warm, comforting, and bursting with flavor, but the thought of a complicated meal just sends you running for the takeout menu? I know I do! That’s exactly why I’m so excited to share this Cheesy Chicken Taco Pasta Skillet with you today. It’s like a hug in a bowl, and it comes together so quickly, you’ll be wondering where it’s been all your life. Picture this: tender chicken, perfectly cooked pasta, and a creamy, cheesy sauce infused with all your favorite taco seasonings. Pure comfort food magic, all in one pan!
Why You’ll Love This Recipe
- Super Fast: Seriously, dinner on the table in under 30 minutes? Yes, please!
- Effortlessly Easy: One skillet means minimal cleanup, and the steps are so simple, anyone can nail it.
- The Perfect Gift: Make a double batch and freeze a portion for a busy friend or new parents. It’s a thoughtful and delicious present!
- Guaranteed Crowd-Pleaser: From picky eaters to seasoned foodies, everyone raves about this cheesy, taco-y goodness.
Ingredients
Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need for this fabulous skillet meal:
- 1 lb chicken breast, cut into cubes: Boneless, skinless is easiest here. You want bite-sized pieces that cook quickly.
- 2½ cups elbow macaroni: The classic pasta shape that holds onto that cheesy sauce perfectly.
- 2 cups shredded Colby Jack cheese: My personal favorite for its melty, mild flavor, but feel free to use cheddar or a Mexican blend!
- 1 onion, chopped: Adds a lovely base of flavor. Yellow or white onions work great.
- 1½ cups chicken broth: This is key for cooking the pasta and building our flavorful sauce.
- 10 oz can Rotel (undrained): This is your secret weapon for that authentic taco flavor! The diced tomatoes and green chilies bring the perfect zing.
- 8 oz can tomato sauce: For richness and a smooth sauce base.
- ½ cup milk: Makes the sauce extra creamy and luscious.
- 1 tbsp oil: For sautéing our aromatics and chicken. Olive oil or vegetable oil are good choices.
- 1 tbsp minced garlic: Because garlic makes everything better, right?
- 2 tsp chili powder: The heart of our taco flavor.
- 1 tsp cumin: Adds that signature smoky depth.
- 1 tsp dried cilantro: A little herby brightness!
- ½ tsp salt: To enhance all those wonderful flavors.
- ½ tsp black pepper: For a touch of warmth.
- Fresh cilantro, for garnish: Adds a pop of color and freshness at the end.
How to Make It
Alright, let’s get cooking! This is where the magic happens, all in one glorious skillet.
- Brown the Chicken: Grab a large skillet (a Dutch oven works wonderfully too!) and heat your tablespoon of oil over medium-high heat. Add your cubed chicken and cook until it’s nicely browned on all sides. Don’t worry about cooking it all the way through just yet. Once it’s looking good, scoop it out onto a plate and set it aside for a moment.
- Sauté the Aromatics: Into that same skillet, toss your chopped onion. Cook it down until it starts to soften and look a little translucent, usually about 5 minutes. Now, add your minced garlic, chili powder, cumin, dried cilantro, salt, and pepper. Stir it all around and let it cook for just about a minute until you can smell that incredible aroma. It’s like a mini fiesta in your pan!
- Build the Sauce Base: Pour in your chicken broth, that undrained can of Rotel (don’t drain it, you want all those juicy bits!), and the tomato sauce. Give it a good stir and bring it all to a gentle simmer.
- Cook the Pasta: Time for the macaroni! Add the dry elbow macaroni to the simmering liquid. Give everything a good stir to make sure the pasta is submerged and evenly distributed. Cover the skillet and let it simmer away for 10-12 minutes. Remember to stir it every now and then to prevent the pasta from sticking to the bottom. You want the macaroni to be tender but still have a slight bite – that’s what we call “al dente”!
- Bring it All Together: Once the pasta is cooked, add that browned chicken back into the skillet. Pour in the milk and sprinkle in all that glorious shredded Colby Jack cheese. Stir, stir, stir! Keep stirring until the cheese is completely melted and the sauce has transformed into a wonderfully creamy, cheesy coating for everything in the pan.
- Garnish and Serve: A final sprinkle of fresh cilantro is the perfect finishing touch. Serve it hot, straight from the skillet, and prepare for happy sighs!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a great canvas for your creativity! Here are a few ideas:
- Protein Power-Up: Have ground beef or turkey on hand? Brown it up and swap it for the chicken!
- Veggie Boost: Want to sneak in more veggies? Add some diced bell peppers along with the onion, or stir in a can of drained black beans or corn in step 3 for extra texture and flavor.
- Spice It Up: If you love a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Cheesy Variations: Feel free to mix up the cheese! A blend of cheddar and Monterey Jack, or even some pepper jack for a little kick, would be delicious.
Tips for Success
Let’s make sure your skillet meal is absolutely perfect:
- Don’t Overcook the Pasta: Keep an eye on the macaroni during the simmering time. It will continue to cook slightly as you add the cheese and chicken.
- Adjust Liquid if Needed: If your sauce seems too thick as the pasta cooks, you can add a splash more chicken broth or milk. If it seems too thin after adding the cheese, let it simmer uncovered for another minute or two.
- Prep Ahead: Chop your onion and cube your chicken a day in advance to make weeknight cooking even faster.
- Low and Slow for Cheese: Once you add the cheese, reduce the heat to low and stir constantly. This helps the cheese melt smoothly without getting oily.
How to Store It
Leftovers are a wonderful thing! Once cooled, spoon any remaining Cheesy Chicken Taco Pasta Skillet into an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. To reheat, I like to warm it gently on the stovetop over low heat, adding a splash of milk or broth if it seems a bit dry. You can also microwave it, stirring halfway through for even heating.
FAQs
Is this recipe spicy?
The Rotel (diced tomatoes and green chilies) adds a mild kick, but it’s generally not considered very spicy. If you’re sensitive to heat, you can opt for a mild Rotel, or use plain diced tomatoes instead of the Rotel.
Can I make this ahead of time?
Yes, you can! You can cook the chicken and sauté the aromatics ahead of time. You can even fully cook the pasta and then add the chicken and cheese when you’re ready to serve for a quicker meal. The sauce might thicken a bit as it sits, so you may need to add a little extra liquid when reheating.
What kind of pot or skillet is best?
A large, deep skillet with a lid is ideal for this recipe. A 10-12 inch skillet should work perfectly. A Dutch oven is also a fantastic option if you have one!
Can I freeze this dish?
Yes, you can freeze this Cheesy Chicken Taco Pasta Skillet! Let it cool completely, then transfer it to freezer-safe containers. It should last for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a little liquid if needed.
Cheesy Chicken Taco Pasta Skillet
Equipment
- Large skillet A 10-12 inch skillet with a lid, or a Dutch oven
- Plate
Ingredients
Hauptzutaten
- 1 lb chicken breast cut into cubes
- 2.5 cups elbow macaroni
- 2 cups Colby Jack cheese shredded
- 1 onion chopped
- 1.5 cups chicken broth
- 10 oz Rotel undrained
- 8 oz tomato sauce
- 0.5 cup milk
- 1 tbsp oil
- 1 tbsp minced garlic
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 0.5 tsp salt
- 0.5 tsp black pepper
- Fresh cilantro for garnish
Instructions
- Brown the Chicken: Grab a large skillet (a Dutch oven works wonderfully too!) and heat your tablespoon of oil over medium-high heat. Add your cubed chicken and cook until it's nicely browned on all sides. Don’t worry about cooking it all the way through just yet. Once it's looking good, scoop it out onto a plate and set it aside for a moment.1 lb chicken breast
- Sauté the Aromatics: Into that same skillet, toss your chopped onion. Cook it down until it starts to soften and look a little translucent, usually about 5 minutes. Now, add your minced garlic, chili powder, cumin, dried cilantro, salt, and pepper. Stir it all around and let it cook for just about a minute until you can smell that incredible aroma. It’s like a mini fiesta in your pan!1 lb chicken breast
- Build the Sauce Base: Pour in your chicken broth, that undrained can of Rotel (don't drain it, you want all those juicy bits!), and the tomato sauce. Give it a good stir and bring it all to a gentle simmer.1 lb chicken breast
- Cook the Pasta: Time for the macaroni! Add the dry elbow macaroni to the simmering liquid. Give everything a good stir to make sure the pasta is submerged and evenly distributed. Cover the skillet and let it simmer away for 10-12 minutes. Remember to stir it every now and then to prevent the pasta from sticking to the bottom. You want the macaroni to be tender but still have a slight bite – that’s what we call "al dente"!1 lb chicken breast
- Bring it All Together: Once the pasta is cooked, add that browned chicken back into the skillet. Pour in the milk and sprinkle in all that glorious shredded Colby Jack cheese. Stir, stir, stir! Keep stirring until the cheese is completely melted and the sauce has transformed into a wonderfully creamy, cheesy coating for everything in the pan.1 lb chicken breast
- Garnish and Serve: A final sprinkle of fresh cilantro is the perfect finishing touch. Serve it hot, straight from the skillet, and prepare for happy sighs!1 lb chicken breast