Go Back
–+ servings
Cheesy Chicken Taco Pasta Skillet with colorful ingredients in a pan
Print Recipe
No ratings yet

Cheesy Chicken Taco Pasta Skillet

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet

Ingredients

Protein

  • 1 lb chicken breast, cut into 1-inch cubes

Pasta

  • 2.5 cups elbow macaroni, uncooked

Cheese

  • 2 cups shredded Colby Jack cheese

Vegetables

  • 1 cup onion, chopped

Liquids

  • 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

Oils

  • 1 tbsp oil (vegetable or olive)

Spices

  • 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

Garnish

  • Fresh cilantro, for garnish (chopped)

Instructions

  • 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!

Notes

For best texture after freezing, stir in a little fresh cheese or a pat of butter when reheating.