Name: Creamy Chicken Alfredo Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 8 oz linguine or similar pasta, cooked; 15 oz Alfredo sauce; 10 oz diced tomatoes with green chilies, drained; 2 cups cooked chicken, shredded or diced; 1 1/2 cups shredded mozzarella cheese; 8 hard taco shells; 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste; Garlic powder, to taste

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I love turning comfort food into something unexpected, and this recipe does exactly that. I combine creamy chicken Alfredo pasta with crispy taco shells to create a fun, indulgent dinner that feels cozy and playful at the same time. It is rich, cheesy, and perfect when I want something a little different from the usual taco night. Creamy Chicken Alfredo Tacos

Why You’ll Love This Recipe

I enjoy this recipe because it brings together two favorites in one dish. I get the creamy, comforting taste of Alfredo pasta along with the crunch and hand-held ease of tacos. I also like how flexible it is, since I can adjust the fillings or cheeses based on what I have on hand. It comes together quickly and always feels like a treat.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

8 oz linguine or similar pasta, cooked
15 oz Alfredo sauce
10 oz diced tomatoes with green chilies, drained
2 cups cooked chicken, shredded or diced
1 1/2 cups shredded mozzarella cheese
8 hard taco shells
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Garlic powder, to taste

Directions

I start by cooking the pasta according to the package instructions, then I drain it and set it aside. In a large skillet, I heat the olive oil over medium heat and add the cooked chicken. I season it lightly with salt, pepper, and garlic powder, then warm it through.

I pour the Alfredo sauce into the skillet with the chicken and stir until everything is well coated. I add the cooked pasta and gently toss it in the sauce. Once everything is combined, I stir in the diced tomatoes with green chilies and half of the mozzarella cheese, letting it melt into the mixture.

I preheat the oven to 350°F (175°C) and arrange the taco shells on a baking sheet. I fill each shell with the creamy chicken Alfredo mixture and sprinkle the remaining mozzarella cheese on top. I bake the tacos for about 8 to 10 minutes, just until the shells are crisp and the cheese is fully melted.

Servings And Timing

I usually get about 4 servings from this recipe, with 2 tacos per serving.
Prep time is around 10 minutes, cooking time is about 20 minutes, and total time comes to roughly 30 minutes.

Storage/Reheating

When I have leftovers, I store the filling separately from the taco shells in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the filling in a skillet or microwave until heated through, then spoon it into fresh taco shells to keep everything crisp.

FAQs

Can I Use A Different Type Of Pasta?

I sometimes swap linguine for fettuccine, penne, or even rotini, and it works just as well.

Can I Make This Recipe Spicy?

When I want more heat, I add red pepper flakes or use a spicier version of diced tomatoes with chilies.

What Kind Of Chicken Works Best?

I like using rotisserie chicken for convenience, but grilled or baked chicken breast also works great.

Can I Use Soft Tortillas Instead Of Taco Shells?

I have made these with soft tortillas, and they turn out delicious, especially when lightly toasted.

Can I Make This Ahead Of Time?

I often prepare the filling in advance and store it in the fridge, then assemble and bake the tacos right before serving.

Conclusion

I find these creamy chicken Alfredo tacos to be a fun and satisfying twist on classic comfort food. They are easy to make, rich in flavor, and always a hit when I want something a little out of the ordinary for dinner.

Creamy Chicken Alfredo Tacos

Why You’ll Love This Recipe

Ingredients

Directions

Servings And Timing

Storage/Reheating