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Mexican Chicken Alfredo Recipe

Mexican Chicken Alfredo Recipe

One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:8 servings

Ingredients

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

Directions

  • 1. Preheat oven to 350°. Cook pasta according to package directions.
  • 2. Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.
  • 3. Drain pasta; toss with chicken mixture. Divide between two greased 8-in.-square baking dishes. Cover and bake 30-35 minutes or until bubbly. Yield: 2 casseroles (4 servings each).

Nutritional Facts

1-1/2 cups equals 559 calories, 20 g fat (11 g saturated fat), 102 mg cholesterol, 899 mg sodium, 55 g carbohydrate, 3 g fiber, 40 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.