Chicken Alfredo Tacos (Printable Version)

Creamy Alfredo linguine and tender chicken layered in cheesy taco shells for a delicious family dinner.

# Everything You’ll Need:

→ Pasta

01 - 8 oz linguine

→ Sauce

02 - 15 oz jar Alfredo sauce
03 - 10 oz canned Rotel, drained
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 tablespoon garlic powder

→ Cheese

07 - 1 1/2 cups shredded mozzarella cheese

→ Protein

08 - 10 oz cooked, chopped chicken

→ Taco

09 - 9 cheesy taco shells (Blasted Stand N Stuff)

# Steps to Cook:

01 - Set the oven temperature to 400°F.
02 - Cook linguine according to package directions; drain and set aside.
03 - In a medium pot over medium heat, combine Alfredo sauce with drained Rotel; stir until blended.
04 - Add cooked linguine to the pot and toss to fully coat noodles with sauce. Season with salt, pepper, and garlic powder.
05 - Stir in 1 cup of shredded mozzarella and chopped chicken until cheese melts and ingredients are well incorporated.
06 - Arrange taco shells in a greased 9 x 13-inch baking dish. Evenly spoon the pasta mixture into each shell.
07 - Sprinkle the remaining 1/2 cup shredded mozzarella evenly over filled taco shells.
08 - Place the baking dish in the preheated oven and bake for 10 minutes, until cheese is melted and bubbling.
09 - Remove from oven and serve the tacos immediately.

# Extra Suggestions:

01 - Ensure ingredients are checked for allergen information before use.

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