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Taco Chicken Alfredo

Perfectly seared chicken smothered with taco seasoning and served over Alfredo pasta along with your favorite taco ingredients!

Course Main Course
Cuisine Italian, Mexican
Keyword Chicken Alfredo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 854 kcal
Author Stephanie

Ingredients

  • 10 ounces penne pasta
  • 3 Tablespoons vegetable oil separated
  • 1 boneless skinless chicken breast, large in size
  • 2 Tablespoons taco seasoning
  • 6 Tablespoons butter high quality
  • 1 Tablespoon garlic minced
  • 2 Tablespoons all-purpose flour separated
  • 1 + 1/3 cups half and half
  • 1 + 1/3 cups Parmesan cheese shredded
  • 1 cup cherry tomatoes halved
  • 1 cup black beans rinsed
  • 2 Tablespoons fresh cilantro roughly chopped
US Customary - Metric

Instructions

  1. Shred the Parmesan cheese and set aside. It should be at room temperature when you add it to the pan. 

  2. In a large cast-iron skillet, heat the remaining 2 tablespoons of vegetable oil on medium-high heat.
  3. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season the chicken generously with taco seasoning.
  4. Once the oil is heated and glistening, use kitchen tongs to add the chicken to the pan. Be careful of oil splatter. Don’t touch the chicken for a good five minutes to allow the chicken to sear.

  5. Once the chicken begins to release a bit from the bottom of the pan, it’s ready to flip. Make sure it has a nice golden brown color prior to flipping. You may need to decrease the heat slightly while the other side sears.

  6. Once done, remove the chicken from the pan and set aside. Leave the oil and chicken remnants in the pan as it will give the sauce added flavor.

  7. Begin boiling the penne according to package instructions. Proceed in preparing the sauce while it boils. 

Preparing the Sauce

  1. Temper the half and half by warming it in the microwave for 30 seconds.
  2. In the same pan over medium heat, melt the butter and use a spatula to release some of the browned bits from the bottom of the pan.

  3. Whisk in ONE tablespoon of the flour and let it heat for 60 seconds, stirring continuously.

  4. Gradually add the half and half, whisking continuously. Continue to whisk if there are any clumps of flour. They will eventually dissolve.

  5. Sprinkle the remaining tablespoon of flour onto the Parmesan cheese and toss to coat. 

  6. Decrease the heat to low.

  7. Gradually whisk in the Parmesan cheese, stirring continuously until the sauce is thick and well-combined. 

  8. Use a silicone spatula to mix the pasta into the sauce. Add in the diced tomatoes and black beans.
  9. Top the dish with the seared chicken, heat for a minute or two, top with cilantro, and serve!

Recipe Notes

PRO Tip: Don't cook the penne too far in advance. Penne is very sticky immediately after it's cooked and it will absorb the sauce much better if it's mixed with the sauce right after it's been drained. 

Nutrition Facts
Taco Chicken Alfredo
Amount Per Serving
Calories 854 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 31g 155%
Cholesterol 115mg 38%
Sodium 859mg 36%
Potassium 631mg 18%
Total Carbohydrates 73g 24%
Dietary Fiber 6g 24%
Sugars 3g
Protein 34g 68%
Vitamin A 27.7%
Vitamin C 13%
Calcium 51.8%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.