Chicken Taco Pasta Recipes

CHICKEN TACO PASTA

Make and share this Chicken Taco Pasta recipe from Food.com.

Provided by Charmie777

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Chicken Taco Pasta image

Steps:

Cook pasta according to package directions.
Meanwhlie, in a large skillet heat the chicken with the garlic in oive oil for 4-5 minutes or until heated through.
Stir in the half-and-half, taco seasoning and butter.
Cook until just heated. Season to taste with salt and pepper (none may be required cuz of the taco seasoning.) Add drained, cooked pasta and toss.
Serve with grated parmesan cheese.

Nutrition Facts : Calories 507.2, Fat 16.5, SaturatedFat 7.1, Cholesterol 77.6, Sodium 166.9, Carbohydrate 59, Fiber 2.6, Sugar 2.2, Protein 28.7

Ingredients

16 ounces pasta (of your choice)
3 cups cubed cooked chicken or 3 cups cooked turkey
1 teaspoon minced garlic
3 teaspoons olive oil
1 cup half-and-half
5 -6 teaspoons taco seasoning
2 tablespoons butter
parmesan cheese, to taste

CHICKEN TACO FETTUCCINE

Carey Judy of Paris, Tennessee notes regretfully there are never any leftovers when she serves this creamy noodle entree, which she adapted from a cookbook. "Even the pickiest eaters love it," she says.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Chicken Taco Fettuccine image

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through Add garlic; cook 1 minute longer. , Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in cheese. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 349 calories, Fat 19g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 321mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

Ingredients

8 ounces uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 teaspoons olive oil
1/2 teaspoon minced garlic
1/2 cup heavy whipping cream
3 to 4-1/2 teaspoons taco seasoning
2 tablespoons shredded Parmesan cheese

PASTA CHICKEN TACO BAKE

This is a very tasty casserole, I have only made this using penne pasta, but you can of coarse use any kind of pasta that you desire, make certain to use a pasta that will hold up well when cooked a second time in the oven, and only cook the pasta until just fork-tender, as it will cook more in the oven, don't cook it to the same texture that you would if you were using it immediately, just drop into boiling water and cook until JUST a bit tender. If you are using low-sodium chicken broth in place of the water, make certain to season with salt and pepper (if using) towards the end of cooking in the frypan. If you prefer a more spicy taste, then add in a finely chopped jalapeño pepper for extra heat! Serve this with a side salad.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Pasta Chicken Taco Bake image

Steps:

Grease a 3-quart casserole dish.
In a skillet cook the ground chicken with onion and garlic until brown.
Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.
Transfer the mixture to a prepared baking dish.
Set oven to 350°F.
Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
Return to oven and bake uncovered for another 10-15 minutes.
DELICIOUS!

Nutrition Facts : Calories 737.9, Fat 31.4, SaturatedFat 14.2, Cholesterol 165.3, Sodium 1635.1, Carbohydrate 64.4, Fiber 9.9, Sugar 7.6, Protein 54.5

Ingredients

8 -10 ounces penne pasta (cooked to only firm-tender, drained and set aside)
2 lbs uncooked ground chicken (can use ground beef also)
1 large onion, chopped
1 tablespoon fresh minced garlic (optional or to taste, but good to use!)
1 1/2 cups water (more if needed, can use low-sodium chicken broth in place of water if desired, or use half of each)
1 (1 ounce) package taco seasoning mix (or use my own Kittencal's Taco Seasoning Mix)
2 (11 ounce) cans whole kernel corn (use the corn mixed with sweet peppers if possible)
2 1/2 cups sliced pitted olives (use the large green pimento-stuffed, also you can use black)
3 cups grated cheddar cheese (or to taste)
1 1/4 cups salsa (or to taste)
2 (4 ounce) cans green chili peppers, drained
salt and pepper (optional)
1 small green bell pepper, chopped (optional)

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Chicken Taco Pasta Recipes

CHICKEN TACO PASTA

Make and share this Chicken Taco Pasta recipe from Food.com.

CHICKEN TACO FETTUCCINE

Carey Judy of Paris, Tennessee notes regretfully there are never any leftovers when she serves this creamy noodle entree, which she adapted from a cookbook. "Even the pickiest eaters love it," she says.

PASTA CHICKEN TACO BAKE

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