Chicken Taco Pasta – Easy One-Pan Dinner
This chicken taco pasta is a must-try! It's so good. If you like tacos and pasta, this dish is perfect for you.
Equipment
Large non-stick skillet or frying pan (12-inch / 30cm)
Large pot for boiling pasta
Colander
Wooden spoon or silicone spatula
Cutting board and knife
Ingredients
1 tablespoon canola oil - or other neutral cooking oil
1 pound ground chicken (minced chicken) - minced chicken, 450g
1 medium red pepper (red capsicum) - about 75g, cut into bite-sized pieces
4 oz mushrooms - 115g, cut into bite-sized pieces
4 oz shrimp - 115g, peeled and deveined (optional)
8.8 oz spaghetti - 250g- 3 tablespoons cheese sauce - 45ml, such as store-bought nacho cheese sauce or a jarred cheese dip
3 tablespoons salsa - 45ml, medium heat, chunky or smooth
½ cup cheddar cheese - 55g, shredded
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat 1 tablespoon canola oil in a large non-stick skillet over medium-high heat. Add the ground chicken, breaking it into small pieces with a wooden spoon. Cook for 6-8 minutes until browned and cooked through to 165°F / 74°C. Season with salt and pepper to taste. Add the red peppers, mushrooms, and shrimp if using. Reduce heat to medium and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.1 tablespoon canola oil, 1 pound ground chicken (minced chicken), 1 medium red pepper (red capsicum), 4 oz mushrooms, 4 oz shrimp, 1 pinch salt
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Drain in a colander and set aside. (Note: Adding oil to pasta water is unnecessary — it prevents sauce from adhering to the noodles. Use plenty of water and stir within the first minute to prevent sticking.)8.8 oz spaghetti
- Remove the skillet from the heat. Add the salsa and cheese sauce and stir to combine. Add the drained spaghetti and toss everything together until the pasta is evenly coated.3 tablespoons cheese sauce, 3 tablespoons salsa
- Top with the shredded cheddar cheese. The residual heat will melt the cheese within 1-2 minutes. Serve immediately.1/2 cup cheddar cheese
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of water or chicken broth when reheating to loosen the sauce.
Freezing: Freeze for up to 6 weeks. Undercook the pasta slightly if you plan to freeze. Thaw overnight in the fridge before reheating.
Make-Ahead: Cook and cool completely, then refrigerate. Reheat in a pan over low heat stirring frequently, or microwave in 60-second intervals.
Substitutions: Ground turkey or ground beef work in place of chicken. Cream cheese (2 tablespoons, softened) can replace the cheese sauce.
Pro Tip: Brown the ground chicken in batches if needed — overcrowding the pan causes steaming instead of browning, which means less flavour in the finished dish.
Nutrition
Serving: 1servingCalories: 545kcalCarbohydrates: 51gProtein: 39gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 158mgSodium: 380mgPotassium: 1001mgFiber: 3gSugar: 4gVitamin A: 1190IUVitamin C: 39mgCalcium: 152mgIron: 2mg
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