Mexican Chicken Alfredo Recipe

4.5 57 66
Mexican Chicken Alfredo Recipe
Mexican Chicken Alfredo Recipe photo by Taste of Home
Publisher Photo

Mexican Chicken Alfredo Recipe

Read Reviews
4.5 57 66
Publisher Photo
One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

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

Preheat oven to 350°. Cook pasta according to package directions.
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.
Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes. Cover and bake 30-35 minutes or until bubbly.
Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 50-60 minutes or until bubbly.
Yield: 2 casseroles (4 servings each).
Originally published as Mexican Chicken Alfredo in Simple & Delicious August/September 2011, p22

Nutritional Facts

1-1/2 cups: 559 calories, 20g fat (11g saturated fat), 102mg cholesterol, 899mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 40g protein.

  • 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
  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.
    Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 50-60 minutes or until bubbly.
    Yield: 2 casseroles (4 servings each).
Originally published as Mexican Chicken Alfredo in Simple & Delicious August/September 2011, p22

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Reviews forMexican Chicken Alfredo

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Summersh User ID: 6640270 268201
Reviewed Jun. 21, 2017

"We loved it. Super easy to make."

MY REVIEW
dschultz01 User ID: 1076910 261160
Reviewed Feb. 11, 2017

"Great twist on chicken Alfredo. Even my wife, who does not care for Alfredo dishes, liked this one. Pretty easy to make also."

MY REVIEW
hchambers User ID: 7140928 256980
Reviewed Nov. 19, 2016

"The kids loved it. I used the entire packet of taco seasoning and ground turkey because that was what I had on hand. I will definitely make this again."

MY REVIEW
HaleysFunFixins User ID: 5494385 245818
Reviewed Mar. 22, 2016

"Delicious... I made it once as is with chicken and it was great, but the second time around I substituted turkey kielbasa for the chicken and it made the dish even better! The key is using a salsa that you really like."

MY REVIEW
caree929 User ID: 3830950 245784
Reviewed Mar. 21, 2016

"Per other reviews, I didn't use as much onion and added a full packet of taco seasoning, but this was really good! It had lots of flavor and just the right amount of spice."

MY REVIEW
Jacklyn0810 User ID: 4860753 239356
Reviewed Dec. 13, 2015

"It's a fine recipe. My family just didn't love it."

MY REVIEW
myweisenberger User ID: 2107170 233576
Reviewed Sep. 27, 2015

"Love it Kids said its a "Do Again!""

MY REVIEW
jstowellsupermom User ID: 7101358 225172
Reviewed Apr. 20, 2015

"Great recipe! I was out of salsa so I used green enchilada sauce instead and I used a whole packet of taco seasoning. Whole family loved it!!"

MY REVIEW
Jenna092 User ID: 7825623 215649
Reviewed Dec. 22, 2014

"When I first came across this recipe, I thought that the fusion of chicken Alfredo and Mexican was a bit strange, but it looked so good! I loved how it was creamy, but still had some kick to it. I added green chilies and loved them in there. Now my apartment smells like my dinner!"

MY REVIEW
momio User ID: 2526647 132196
Reviewed Sep. 25, 2014

"We really liked this dish! I have a friend who thinks everything is hot including salsa so we put sour cream on top and she even thought it was delicious! I was out of milk so I used buttermilk."

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