This Cheesy Chicken Taco Pasta is warm, simple, and full of flavor. It mixes shredded chicken, taco spices, pasta, and lots of cheese, all cooked slowly in the crock pot. It is a true crowd-pleaser for busy weeknights, potlucks, or when you want a simple, tasty meal with little fuss. If you like crock pot comfort meals, try this Crock Pot chicken pot pie recipe too. You will smile when you taste the creamy, cheesy taco sauce, and you may find yourself making it again the same week.
How to prepare Cheesy Chicken Taco Pasta
- Put chicken breasts in the crock pot. Sprinkle taco seasoning on top.
- Add a can of diced tomatoes with green chilies, a cup of chicken broth, and a little onion if you like.
- Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender.
- Remove chicken and shred with two forks. Put shredded chicken back into the crock pot.
- Stir in pasta, a cup of salsa, and a cup of cheese. Add more broth if needed, so the pasta cooks in liquid.
- Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the pasta is tender.
- Stir in another cup of cheese until melted and creamy. Taste and add salt if needed. Serve hot.
Why You’ll Love Cheesy Chicken Taco Pasta
- It is very easy to make, the crock pot does most of the work.
- The dish is creamy and cheesy, with classic taco flavor.
- Kids and adults both enjoy it, so it works well for family meals.
- You can change the heat level and ingredients to suit your taste, like adding beans or corn.
- It stores well, and reheats nicely for quick lunches or dinners.
Tips for success
- Use boneless, skinless chicken breasts or thighs, they shred easily.
- If the sauce is too thick, add a little extra chicken broth, one quarter cup at a time.
- Stir the pasta gently while it cooks so it does not stick or clump.
- Use a pasta that cooks in about 10 to 12 minutes, like rotini or penne.
- Taste before serving, and adjust salt or taco seasoning as needed.
- For more creaminess, stir in a few tablespoons of cream cheese at the end.
Serving Suggestions
- Top with chopped cilantro, sliced green onions, or diced avocado.
- Serve with tortilla chips, a green salad, or a side of steamed veggies.
- Add a dollop of sour cream or plain Greek yogurt for cool, tangy contrast.
- Offer lime wedges to squeeze over the top for fresh flavor.
FAQs
Q: Can I use frozen chicken in this recipe?
A: Yes, you can, but increase the cook time and be sure the chicken reaches a safe internal temperature before shredding.
Q: Can I make this without pasta, for a low carb meal?
A: Yes, skip the pasta and add extra cheese, cauliflower florets, or zucchini for a low carb version.
Q: How long will leftovers keep in the fridge?
A: Store in an airtight container for 3 to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if it is dry.
Q: Can I make this in an instant pot instead of a crock pot?
A: Yes, use the pressure cook setting for 10 minutes, then shred the chicken and add pasta, cooking until tender. Adjust liquid as needed.
Cheesy Chicken Taco Pasta
Ingredients
Method
- Put chicken breasts in the crock pot.
- Sprinkle taco seasoning on top.
- Add diced tomatoes with green chilies, chicken broth, and chopped onion if desired.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender.
- Remove chicken and shred with two forks. Put shredded chicken back into the crock pot.
- Stir in pasta, salsa, and 1 cup of cheese. Add more broth if needed.
- Cover and cook on high for 20 to 30 minutes until pasta is tender, stirring occasionally.
- Stir in another cup of cheese until melted and creamy. Taste and adjust salt as needed.
