Chicken Taco Fettuccine Recipes

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CHEESY CHICKEN TACO PASTA



Cheesy Chicken Taco Pasta image

Chicken Taco Pasta is like mac and cheese blended with a flavorful chicken taco! All cooked in one pot for a simple weeknight dinner.

Provided by Kristin Maxwell

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup diced white onion (about half of one medium-sized onion)
1.5 pounds boneless, skinless chicken breasts (about 2 large) (sliced into 1-inch pieces)
2 tablespoons taco seasoning
16 ounces bowtie pasta (1 box)
3 cups low sodium chicken broth
1 cup half and half (or any combination of milk and cream)
2 cups shredded cheddar-jack cheese
2 limes
2-3 Roma tomatoes (seeded and diced)
Fresh minced parsley for garnish (or cilantro or green onion)

Steps:

  • Heat a large, deep skillet or saute pan (4-5 quart) over medium heat. Add olive oil and when hot, add diced onions. Stir and cook until soft and translucent.
  • Coat chicken with taco seasoning and add to the skillet. Cook for about 5-6 minutes, turning once.
  • Srit in pasta, chicken broth and half and half. Bring to a boil over medium heat, reduce heat to low, cover and simmer for 12-15 minutes or until pasta is tender. (stir once about halfway through to avoid pasta sticking to the bottom of the pan).
  • Stir in shredded cheddar cheese and juice from one lime.
  • Garnish with diced tomatoes, sliced green onions and serve with lime wedges.

Nutrition Facts : Calories 683 kcal, Carbohydrate 65 g, Protein 47 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 460 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

QUICK CHICKEN TACOS - WITH SAUCE!



Quick Chicken Tacos - WITH sauce! image

Recipe video above. A 2-in-1 chicken taco filling: shredded chicken AND sauce made in the same pan using the same seasoning mix! Because it's so juicy and packed with tons of flavour, the toppings can be kept simple and there's not need to make an extra sauce. No marinating required.

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 18

700 g / 1.2 lb chicken thighs (, skinless boneless (or breast))
1.5 tbsp olive oil
2 tbsp tomato paste
2 tsp sugar
1 cup (250ml) chicken broth, separated (liquid stock)
3 tbsp lime juice ((Note 1))
1 tbsp olive oil
2 garlic cloves (, minced)
2 tsp EACH garlic powder, onion powder, dried oregano
3 tsp EACH cumin powder, paprika
1/2 tsp cayenne pepper ((adjust spiciness to taste, can skip))
1 tsp salt
1/2 tsp black pepper
Taco shells or tortillas (, warmed per packet directions)
Diced tomato (, onion, avocado, coriander/cilantro leaves)
Shredded lettuce
Shredded cheese
Sour cream

Steps:

  • Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
  • Add chicken, turn to coat.
  • Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side until lightly seared. (Reserve marinade dregs in bowl)
  • Remove chicken into a shallow dish.
  • Return skillet to stove, reduce to medium. Add remaining chicken broth, tomato paste, sugar and scrape in any marinade left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer
  • Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
  • Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
  • Transfer chicken and all sauce to serving bowl.

Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 338 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN TACO PASTA



Chicken Taco Pasta image

This one-pot chicken pasta recipe gets a Mexican kick thanks to the addition taco seasoning.

Provided by Annie Peterson

Time 1h

Number Of Ingredients 13

2 tablespoon vegetable oil
1.25 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 1.25 ounce envelope taco seasoning mix
8 ounce dried ziti or penne pasta
1 14.5 ounce can reduced-sodium chicken broth
1.5 cup water
2 roma tomatoes, chopped
2 green and/or red bell peppers, cut into bite-size strips (2 cups)
1 15 ounce can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup shredded Monterey Jack cheese (4 oz.)
Chopped fresh cilantro

Steps:

  • In a 5- to 6-qt. pot heat oil over medium-high heat. Add half of the chicken. Cook and stir 2 minutes or until browned; remove to a bowl. Repeat with remaining chicken. Add onion to pot. Cook and stir 3 to 4 minutes or until tender, adding additional oil, if necessary. Return chicken to pot. Add seasoning mix; stir to coat. Add the next four ingredients (through tomatoes). Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
  • Stir peppers, beans, and corn into pasta mixture. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes more or until pasta is tender, stirring occasionally. Remove from heat. Top with cheese. Let stand, covered, 10 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Cholesterol 64 mg, Protein 27 g, SaturatedFat 3 g, Sodium 695 mg, Sugar 4 g, Fat 10 g, ServingSize 10 1/2 cups, UnsaturatedFat 4 g

EASY CHICKEN TACOS



Easy Chicken Tacos image

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

CHICKEN TACO FETTUCCINE



Chicken Taco Fettuccine image

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

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

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.

CHICKEN TACO FETTUCCINE



Chicken Taco Fettuccine image

I found this recipe in the Jan/Feb.2007 "Simple and Delicious" cooking magazine. It was submitted by Carey Judy of Paris, Tennessee. This recipe calls for cubed cooked chicken, but I'm pretty sure that shredded would work just as well. For the taco seasoning, I used Recipe#105993 (way better than store bought). To make a complete meal, serve with your favorite green salad and garlic bread. Submitted to "Zaar" on January 6th, 2007.

Provided by Chef shapeweaver

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through.
  • Whisk in cream and taco seasoning until blended.
  • Cook until heated through, DO NOT BOIL.
  • Stir in parmesan cheese.
  • Drain pasta, toss with chicken mixture.

Nutrition Facts : Calories 406.6, Fat 18.3, SaturatedFat 8.8, Cholesterol 138.4, Sodium 170.8, Carbohydrate 33.6, Fiber 0.1, Sugar 0.2, Protein 25.8

CHICKEN TACO PASTA



Chicken Taco Pasta image

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

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

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

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