This Easy Chicken Taco Pasta is ready in 30 minutes! Tender pasta shells loaded with seasoned chicken, black beans, corn, and melted cheese in a creamy taco sauce. One pot wonder that tastes like tacos and pasta had a delicious baby. Perfect for busy weeknights! 🌮🍝
Some nights you crave tacos but want the comfort of pasta. This Chicken Taco Pasta brings together the best of both worlds in one satisfying skillet. Tender pasta shells get coated in a creamy, spicy taco sauce loaded with seasoned chicken, sweet corn, black beans, and plenty of melted cheese.
Everything cooks together in one pot, so cleanup is minimal. The flavors are bold and familiar, with chili powder, cumin, and paprika creating that classic taco taste everyone loves. Kids devour this without complaint, and adults appreciate how quickly it comes together on hectic weeknights.
This recipe is endlessly customizable. Adjust the heat level, swap in your favorite toppings, add extra vegetables, or make it as cheesy as you want. It’s the kind of dinner that disappears fast and gets requested again and again.
Ingredients
For the pasta base
These ingredients form the foundation of your one pot meal.
- 12 ounces medium pasta shells or penne
- 1 pound boneless skinless chicken breasts, diced into bite sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Taco seasoning and sauce
This is where all the bold Mexican flavors come from.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, adjust to taste
- 1 can 14.5 ounces diced tomatoes with green chiles
- 2 cups chicken broth
- 1 cup heavy cream or half and half
- 1 tablespoon tomato paste
Mix-ins and toppings
These add texture, color, and fresh flavors.
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 11 ounces whole kernel corn, drained
- 2 cups shredded Mexican blend cheese or sharp cheddar
- 1/4 cup fresh cilantro, chopped
- Optional toppings: sour cream, diced avocado, sliced jalapeños, lime wedges, tortilla chips
How to Make the Recipe
Cook the chicken and aromatics
Heat olive oil in a large deep skillet or Dutch oven over medium high heat. Season the diced chicken with salt and pepper. Add to the hot pan and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Transfer chicken to a plate.
In the same pan with the chicken drippings, add the diced onion. Sauté for 3 to 4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
Build the taco sauce
Add all the taco seasonings to the pan with the onions and garlic. Stir constantly for 30 seconds to toast the spices and release their oils. This step intensifies the flavors significantly.
Stir in the tomato paste and cook for another 30 seconds. Add the diced tomatoes with their juices, chicken broth, and heavy cream. Stir everything together until well combined.
Cook the pasta in the sauce
Add the uncooked pasta to the skillet, stirring to submerge it in the liquid. Bring to a boil over high heat, then reduce to medium and maintain a steady simmer. Cook uncovered for 12 to 15 minutes, stirring frequently to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
Finish with chicken, beans, and cheese
Stir in the black beans, corn, and cooked chicken. Let everything heat through for 2 minutes. Remove from heat and stir in the shredded cheese until melted and creamy. The sauce should be thick and coat the pasta nicely.
Taste and adjust seasoning with salt, pepper, or more chili powder if needed. Top with fresh cilantro and serve immediately with your favorite taco toppings.
What This Dish Tastes Like
Classic taco flavors with creamy richness
The chili powder, cumin, and paprika create that familiar taco seasoning taste everyone recognizes. The cream balances the spices and makes the sauce rich without being heavy. It tastes like the best parts of tacos translated into a comforting pasta dish.
Hearty and satisfying
Tender chicken, creamy beans, and sweet corn add substance and varied textures. The melted cheese brings everything together with savory richness. Each forkful delivers protein, vegetables, and carbs in perfect balance.
Customizable heat level
The spice level is gentle enough for most families but can easily be adjusted. Add more cayenne or jalapeños for heat lovers, or keep it mild for sensitive palates. The cream helps tame any spice while letting the other flavors shine.
Tips for the Best Results
Use a large deep pan
This recipe needs room for the pasta to cook properly in the liquid. A 12 inch deep skillet or 5 quart Dutch oven works perfectly. Too small and the pasta won’t cook evenly.
Stir frequently while pasta cooks
Since the pasta cooks directly in the sauce rather than boiling water, stir every 2 to 3 minutes to prevent sticking and ensure even cooking. This also helps the sauce thicken properly.
Toast the spices
Taking 30 seconds to toast the dried spices in the pan before adding liquid intensifies their flavors dramatically. This small step makes a big difference in the final taste.
Don’t skip the heavy cream
The cream creates the signature creamy texture and balances the acidity from the tomatoes. It also helps the cheese melt smoothly without becoming grainy or oily.
Add cheese off heat
Removing the pan from heat before stirring in cheese prevents it from breaking or becoming stringy. The residual heat is enough to melt it perfectly.
Variations
Cheesy taco pasta bake
Transfer the finished pasta to a greased baking dish, top with extra cheese and crushed tortilla chips, and bake at 375 degrees for 15 minutes until bubbly and golden.
Ground beef version
Replace chicken with ground beef. Brown the beef first, drain excess fat, then proceed with the recipe. Ground turkey also works well.
Vegetarian taco pasta
Omit the chicken and add extra beans, diced bell peppers, and zucchini. Use vegetable broth instead of chicken broth. The dish remains hearty and satisfying.
White chicken taco pasta
Use green salsa instead of tomatoes, add diced green chiles, and use Monterey Jack cheese. Top with lime juice and fresh cilantro for a bright twist.
How to Serve
As a complete one pot meal
This dish contains everything you need in one bowl. Serve it family style from the pan or ladle into individual bowls topped with your favorite garnishes.
Build your own taco pasta bar
Set out bowls of toppings like sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, jalapeños, and crushed tortilla chips. Everyone can customize their bowl.
With Mexican sides
Pair with simple sides like Mexican rice, refried beans, tortilla chips with salsa, or a crisp romaine salad with lime vinaigrette.
Pack for lunch
This pasta reheats beautifully and makes excellent meal prep. Pack individual portions with toppings on the side for work or school lunches throughout the week.
Make Ahead and Storage
Prep ahead for faster cooking
Dice the chicken, chop onions and garlic, measure spices, and grate cheese up to 2 days ahead. Store everything separately. When ready to cook, everything comes together in under 30 minutes.
Refrigerate leftovers
Store in airtight containers for up to 4 days. The pasta will absorb more sauce as it sits, so add a splash of broth or cream when reheating. Warm on the stovetop or in the microwave.
Freeze for later
This freezes well for up to 3 months. Cool completely, portion into freezer containers, and freeze. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Reheat properly
Reheat on the stovetop over medium low heat with a splash of liquid to bring the sauce back. Microwave also works but stir halfway through to distribute heat evenly.
Why This Recipe Becomes a Favorite
One pot efficiency
Everything cooks in one pan, which means minimal cleanup and maximum flavor. The pasta absorbs the taco seasoned sauce as it cooks, creating incredible depth.
Kid and adult approved
The familiar taco flavors appeal to children while the creamy, satisfying nature pleases adults. It bridges the gap between kid friendly and grown-up delicious.
Budget friendly comfort
This feeds a family of six for less than takeout costs. Pantry staples and affordable proteins make it economical without sacrificing flavor.
Endlessly adaptable
Change the protein, adjust spices, add different vegetables, or vary the cheese. The basic formula welcomes creativity every time you make it.
This Chicken Taco Pasta delivers bold Mexican flavors in one easy pot that cooks in 30 minutes. It satisfies taco cravings and pasta comfort in every creamy, cheesy, flavorful bite. May this recipe become your new weeknight dinner hero.
