Name: Cheesy Chicken Taco Pasta Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb chicken breast, cut into 1-inch cubes; 2.5 cups elbow macaroni, uncooked; 2 cups shredded Colby Jack cheese; 1 cup onion, chopped; 1.5 cups chicken broth; 10 oz can Rotel (with peppers and tomatoes), not drained; 8 oz can tomato sauce; 0.5 cup milk, room temperature; 1 tbsp oil (vegetable or olive); 1 tbsp minced garlic (about 3 cloves); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried cilantro; 0.5 tsp salt; 0.5 tsp black pepper; Fresh cilantro, for garnish (chopped)

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Creamy, juicy, and full of bold taco flavor — this Cheesy Chicken Taco Pasta Skillet is the kind of comfort food that shows up at weeknight dinner and steals the show. Imagine tender chicken, spicy Rotel tomatoes, and ooey-gooey Colby Jack cheese all tossed with elbow macaroni in one skillet. It’s a one-pan wonder that’s quick to make and even quicker to disappear from the table.

Fun fact: combining tacos and pasta is a modern comfort-food mashup that started showing up in home kitchens when busy parents wanted flavor without fuss. This recipe is special because it’s simple, fast, and hits that satisfying comfort note families crave. If you loved our other creamy pasta dishes on the blog, this skillet is like their zesty, Tex-Mex cousin — same cozy vibes, more kick. Grab a pan, call the family, and let’s make dinner something everyone talks about.

What is Cheesy Chicken Taco Pasta Skillet?

What’s in a name? Plenty of deliciousness. Cheesy Chicken Taco Pasta Skillet mashes up taco-seasoned chicken with pasta and melty cheese in a single pan. Who wouldn’t want tacos and mac and cheese to get married? Could the name have been dreamed up by someone who wanted dinner fast and fun? Probably. After all, people say “the way to a man’s heart is through his stomach,” and this skillet proves that saying works whether you’re aiming for a partner’s affection or simply feeding a hungry crowd. Try it and see — you might just rename it your family’s favorite.

Why You’ll Love This:

Creamy, satisfying comfort: The sauce is rich without being heavy, with a smooth cheesy finish and juicy chicken in every bite.
Budget-friendly and efficient: One-pan cooking saves on dishes and time, and the ingredients are pantry-friendly so you can make a hearty meal without breaking the bank.
Flavor-packed toppings: Fresh cilantro, a squeeze of lime, or a dollop of sour cream take this from good to unforgettable.

If you enjoy our baked taco pastas, this skillet offers the same flavor profile with less time and cleanup. Make it tonight — your future self (and your family) will thank you.

How to Make:

Quick Overview

This recipe is straightforward: brown the chicken with onions and spices, add pasta and liquids, simmer until tender, and stir in cheese and milk for a creamy finish. It’s perfect for busy evenings because it’s mostly hands-off after the initial sauté. Prep time is about 10 minutes and cook time about 20 minutes for a total of roughly 30 minutes from start to table.

Ingredients

1 lb chicken breast, cut into 1-inch cubes
2 1/2 cups elbow macaroni, uncooked
2 cups shredded Colby Jack cheese
1 onion, chopped (about 1 cup)
1 1/2 cups chicken broth
10 oz can Rotel (with peppers and tomatoes), not drained
8 oz can tomato sauce
1/2 cup milk, room temperature
1 tbsp oil (vegetable or olive)
1 tbsp minced garlic (about 3 cloves)
2 tsp chili powder
1 tsp ground cumin
1 tsp dried cilantro
1/2 tsp salt
1/2 tsp black pepper
Fresh cilantro, for garnish (chopped)

Directions

Heat a large skillet over medium heat. Add 1 tablespoon oil. Add the cubed chicken and chopped onion. Sauté, stirring occasionally, until the chicken is mostly cooked through and the onions are softened, about 5 to 7 minutes.
Sprinkle in 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons chili powder, 1 teaspoon cumin, and 1 teaspoon dried cilantro. Stir well so the spices coat the chicken and onions evenly, about 30 seconds.
Add 1 tablespoon minced garlic to the skillet and stir for about 30 seconds until fragrant. Then pour in 2 1/2 cups elbow macaroni, 1 1/2 cups chicken broth, the 10 oz can Rotel (not drained), and the 8 oz can tomato sauce. Stir to combine everything and bring the mixture to a gentle boil.
Reduce the heat to medium-low. Cover the skillet and let it cook for about 12 minutes, stirring once halfway through (around 6 minutes) so the pasta cooks evenly and the liquid reduces. Check the pasta; it should be tender but not mushy and most of the liquid should be absorbed.
Remove the lid and stir in 2 cups shredded Colby Jack cheese and 1/2 cup milk. Mix until the cheese melts and the sauce turns creamy and smooth. Taste and adjust seasoning with a pinch of salt or pepper if needed.
Garnish with chopped fresh cilantro and serve hot straight from the skillet. Enjoy your one-pan dinner!

Cheesy Chicken Taco Pasta Skillet

What to Serve With:

Simple green salad with lime vinaigrette to cut the richness
Warm tortillas or crusty bread to mop up any sauce
Mexican street corn or a simple roasted corn salad for a sweet-juicy contrast
Sliced avocado or guacamole for added creaminess
Cold beer, iced tea, or a citrusy sparkling water to refresh the palate

Top Tips for Perfecting:

Use even-size chicken cubes so they cook uniformly; smaller pieces cook faster.
If you prefer more spice, add a pinch of cayenne or a diced jalapeño when sautéing onions.
For a creamier texture, swap half-and-half for the milk or stir in a few tablespoons of cream cheese with the shredded cheese.
If your pasta cooks faster than the liquid absorbs, lower the heat and keep the pan covered to steam gently.
Avoid overcooking the pasta — check at the 10-minute mark so you can stop at al dente.
Leftovers thicken as they chill; add a splash of milk when reheating to loosen the sauce.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: You can freeze the skillet in a freezer-safe container for up to 2 months, but texture may change slightly. Thaw overnight in the fridge before reheating.
Reheating on stovetop: Add a splash of milk or broth to the skillet and warm over low heat, stirring until creamy.
Reheating in microwave: Cover loosely and heat in 1-minute intervals, stirring between, until warmed through. Add a little milk if it seems dry.
Tip: For best texture after freezing, stir in a little fresh cheese or a pat of butter when reheating.

FAQs

Can I use a different type of pasta?
Yes. Most short pastas work well — shells, rotini, or penne are great alternatives. Adjust cooking time if pieces are larger.

Can I use leftover cooked chicken instead of raw?
Absolutely. Add chopped, cooked chicken along with the liquids and reduce the initial sauté time. The dish will come together even faster.

Is there a vegetarian version of this dish?
Yes. Replace the chicken and chicken broth with canned beans (black beans or pinto) and vegetable broth, and consider adding diced bell peppers or zucchini for extra texture.

Can I make this dairy-free or vegan?
Use dairy-free cheese shreds and a plant-based milk, and substitute oil and a vegan protein or beans. The texture will differ slightly but remain delicious.

How can I make this spicier or milder?
For more heat, add diced jalapeño, extra chili powder, or a dash of hot sauce. To make it milder, reduce the chili powder and use mild Rotel or substitute with plain canned tomatoes.

Will the pasta absorb all the sauce if I leave it covered?
Yes, it will absorb most of the liquid. Stir once halfway through cooking and check at 12 minutes; if it’s too dry, add a splash of broth.

Conclusion

This Cheesy Chicken Taco Pasta Skillet is a perfect weeknight solution — fast, flavorful, and family-approved. It combines convenience with big, comforting flavors so you can enjoy a satisfying meal without a lot of fuss. If you like one-pan taco-pasta ideas, you might also enjoy this One Pan Chicken Taco Mac – Cooking in the Midwest for a slightly different take, or try the Chicken Taco Pasta Skillet – Taste And See for another cozy variation. Give this skillet a try tonight and share it with friends or family — it’s dinner that brings everyone to the table.