Chicken Alfredo Tacos

Chicken Alfredo Tacos bring together creamy pasta and bold Tex-Mex flavors for a mashup dinner that is as comforting as it is fun to eat. This easy recipe is a go-to when I want something playful but still filling enough to keep everyone happy around the table.

I first made these for a Friday game night and now my cousins ask me to bring them to every family potluck. You just cannot go wrong with creamy pasta and a crunchy taco.

Ingredients

• Linguine pasta: This thicker noodle holds on to all that Alfredo sauce so nothing goes to waste Choose a good quality brand for best texture
• Jarred Alfredo sauce: Makes it simple and speedy Go for one with minimal additives for a cleaner flavor
• Rotel tomatoes with green chilies: Adds a little tang and subtle heat If buying store brand check for freshness and a vibrant red color
• Salt and black pepper: Season the sauce so it does not taste flat Use freshly cracked pepper if you have it as it gives the dish more lift
• Garlic powder: Boosts the savory notes and ties in with the Alfredo background Make sure your garlic powder smells fragrant not stale
• Shredded mozzarella cheese: Melts into silky ribbons for extra indulgence Freshly shredded works best to avoid clumping
• Cooked chicken chopped: Rotisserie chicken saves time but poached or leftover roast chicken works just as well Make sure it is juicy not dry
• Cheesy taco shells: Adds crunch and another layer of cheesy flavor Choose sturdy standup taco shells so they hold up after baking

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and add linguine. Cook until al dente then drain well and toss with a splash of oil to prevent sticking. This step allows the noodles to fully soak up flavor later.

Make the Alfredo Mixture:

Pour Alfredo sauce into a medium pot set over medium heat. Add the drained Rotel and stir to combine. Allow the sauce to come just to a simmer so the flavors marry.

Combine with Noodles and Seasonings:

Add the drained cooked linguine to the pot. Toss with tongs until every strand is completely coated. Season with salt black pepper and garlic powder mixing well. The noodles should turn glossy and creamy.

Incorporate Cheese and Chicken:

Fold in one cup of shredded mozzarella then gently add the chopped chicken. Stir until the cheese fully melts into the mixture and there are no dry patches.

Prepare Taco Shells:

Arrange taco shells upright in a greased 9 x 13 inch baking dish. Use a large spoon or tongs to fill each shell generously with the pasta mixture. Make sure to press it down so the shells are well packed.

Top and Bake:

Sprinkle the remaining mozzarella evenly over the top of the filled tacos. Place in the oven and bake at 400 degrees for about ten minutes or until the cheese is golden and bubbling and the shells are toasted at the tips.

Serve Hot:

Take them out carefully and let cool for just a minute. Serve immediately so you get the best crispy shell and creamy chicken filling together.

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My favorite part is watching the cheese bubble up on the taco shells in the oven. My little nephew stole one right off the tray last time because he said it smelled too good to wait. The cheesy aroma fills the whole kitchen and brings everyone running.

Storage Tips

Store leftover Chicken Alfredo Tacos in an airtight container in the fridge for up to three days. Reheat on a baking tray in a hot oven so the shells stay crisp rather than using the microwave which can soften them.

Ingredient Substitutions

Try any wide noodle like fettuccine if you do not have linguine. Monterey Jack or provolone can replace the mozzarella for a more mellow flavor. For extra greens throw in a handful of baby spinach into the Alfredo sauce until wilted.

Serving Suggestions

These tacos work well with a simple green salad tossed in lemon juice or a batch of roasted veggies. If you want to stretch the meal further serve with garlic breadsticks on the side for a true Italian fix.

Fusion Flare

Chicken Alfredo Tacos are a fun way to introduce families to food mashups. The recipe borrows creamy basil notes from Italian cooking and layers them into classic Tex-Mex taco shells This dish always sparks conversation at my table and kids love feeling like they are eating two favorites at once.

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Recipe FAQs

→ Can I use fresh pasta instead of linguine?

Fresh pasta works well; just adjust cooking time to avoid over-softening when combined with the sauce and baked.

→ What cheese complements the Alfredo sauce best?

Mozzarella melts smoothly and adds a mild creamy texture, perfectly enhancing the Alfredo base without overpowering it.

→ How spicy is the addition of Rotel?

The Rotel adds a gentle heat and bright tomato flavor that enhances the richness of the sauce without making it overly spicy.

→ Can the taco shells be substituted?

Yes, soft tortillas or even tortilla chips can be used, though the baking time may need adjustment to maintain crispness.

→ What is the best way to ensure the cheese melts evenly?

Sprinkling cheese both inside the filling and on top before baking helps create a pleasantly gooey and golden finish.