One-Pot Chicken Taco Alfredo

Prep 30 min
Total 35 min
Servings 8

In this easy, cheesy, one-pot pasta, savory taco seasoning mix meets creamy Alfredo sauce for an unexpected match made in weeknight dinner heaven.

By Betty Crocker Kitchens

Updated February 16, 2018

Make with

Old El Paso

Ingredients

4

cups water
1

jar (15 oz) Alfredo pasta sauce
1

can (15.25 oz) whole kernel sweet corn, drained
1

can (15 oz) Progresso™ black beans, drained, rinsed
1

package (1 oz) Old El Paso™ original taco seasoning mix
1

lb uncooked rotini pasta
3

cups shredded cooked chicken
2

cups shredded Monterey Jack cheese (8 oz)
Diced tomato, sliced green onions and chopped fresh cilantro leaves, if desired

Steps

1

In 5-quart Dutch oven, mix water, Alfredo sauce, corn, beans and taco seasoning mix. Heat to boiling over high heat. Stir in pasta; return to boiling. Reduce heat to simmering; cook 12 to 14 minutes, stirring frequently, until pasta is tender and sauce is reduced and thickened.
2

Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in cheese until melted. Top with remaining ingredients.

For an extra layer of flavor, serve with Old El Paso™ Thick 'n Chunky salsa.
It’s important to use the type of pasta called for in one-pot recipes that cook the pasta in the sauce. Different shapes cook for different lengths of time and require different amounts of liquid.

Nutrition Facts

Serving Size: 1 Serving

Calories: 710
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 17g 85% Trans Fat 1g
Cholesterol: 120mg; 39%
Sodium: 870mg; 36%
Potassium: 440mg; 12%
Total Carbohydrate: 70g; 23%
Dietary Fiber 7g 30% Sugars 3g
Protein: 37g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 35%; 35%
Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;