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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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    2 casseroles (4 servings each)

Ingredients

  • 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

Directions

  • 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 from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
Nutrition Facts
1-1/2 cups: 564 calories, 20g fat (11g saturated fat), 102mg cholesterol, 894mg sodium, 56g carbohydrate (5g sugars, 3g fiber), 40g protein.

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Reviews

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Average Rating:
  • PrplMonky5
    Jun 19, 2020

    I cut this recipe in half and the only change I made was using mild salsa instead of medium. I didn't have issues with too much pasta. There seemed to be more than enough sauce for me. We thought it had a very yummy taste and we would make it again. However, the leftovers weren't nearly as good, so next time I'll cut it into 1/4. If we do have leftovers still, I'll buy corn chips or tortilla chips and crush them over top to give it some texture.

  • Florida Baker
    Sep 24, 2016

    This a good recipe except for a few things. Way too much pasta. I did not add it all to the sauce. Even then I added as much Alfredo sauce as another jar. Also added extra Taco seasoning and extra Parmesan cheese..

  • FHudson65
    Dec 6, 2014

    This is the best chicken alfredo i have ever ate, my family loves it,great for party's as well.