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Mexican Chicken Alfredo Recipe
Mexican Chicken Alfredo Recipe photo by Taste of Home

Mexican Chicken Alfredo Recipe

Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 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

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.

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).
Originally published as Mexican Chicken Alfredo in Simple & Delicious August/September 2011, p22

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.

Full-Bodied White Wine

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

Reviews for Mexican Chicken Alfredo

AVERAGE RATING
   (49)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (7)
3 Star
 (4)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 5, 2014

This is sooooooooooo good!!!! Going in my Favorites!

MY REVIEW
Reviewed Mar. 6, 2014

This was a tasty meal. The alfredo with the taco seasoning was a very interesting combo.

MY REVIEW
Reviewed Feb. 10, 2014

Very tasty although I didn't use all the onion and added a little more grated Parmesan. Mild enough for those like myself who enjoy the spicy flavor without the burn. Would probably be good with shredded chicken, green onion, and maybe some mozzarella and sour cream.

MY REVIEW
Reviewed Jan. 27, 2014

This turned out WAY too oniony. Just not good.

MY REVIEW
Reviewed Jan. 4, 2014

Needs more taco seasoning than the recipe calls for originally. Had extremely high hopes for this dish and was somewhat disappointed with the outcome. It actually tasted better the day after, reheated in the microwave.

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