Print Options

Back to Cheesy Mexican Chicken Alfredo >

Include these items:

Taste of Home Logo

Cheesy Mexican Chicken Alfredo

 Cheesy Mexican Chicken Alfredo
I was hosting a baby shower and wanted to serve something everyone would enjoy. I created this recipe on a whim, so I was totally surprised that it turned out to be such a hit. —Tia Woodley, Stockbridge, Georgia
8 ServingsPrep: 25 min. Bake: 30 min.


  • 1 package (16 ounces) gemelli or spiral pasta
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 jars (15 ounces each) Alfredo sauce
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup grated Parmesan cheese
  • 1 cup medium salsa
  • 1/4 cup 2% milk
  • 4 teaspoons taco seasoning


  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet over medium heat, cook the chicken,
  • onion, green pepper and pepper in oil until chicken is no longer
  • pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups
  • cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.
  • Drain pasta; toss with chicken mixture. Divide between two greased
  • 8-in. square baking dishes.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the
  • remaining casserole at 350° for 30-35 minutes or until bubbly.
  • Sprinkle with remaining cheddar cheese.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove

2 of 2

Cheesy Mexican Chicken Alfredo (continued)

Directions (continued)

  • from the refrigerator 30 minutes before baking. Cover and bake at
  • 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (4
  • servings each).
Nutritional Facts: 1-1/2 cup equals 564 calories, 20 g fat (11 g saturated fat), 102 mg cholesterol, 894 mg sodium, 56 g carbohydrate, 3 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.