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
Instructions
- Cook pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cooked chicken and season with salt, pepper, and garlic powder.
- Stir in Alfredo sauce and mix until chicken is well coated.
- Add cooked pasta to the skillet and toss to combine.
- Stir in diced tomatoes with green chilies and half of the shredded mozzarella. Let the cheese melt into the mixture.
- Preheat oven to 350°F (175°C). Arrange taco shells on a baking sheet.
- Fill each taco shell with the creamy Alfredo mixture and top with remaining cheese.
- Bake for 8–10 minutes until shells are crisp and cheese is melted.
Notes
- Use any pasta shape like penne or rotini if linguine isn’t available.
- For extra heat, add red pepper flakes or spicy tomatoes with chilies.
- Soft tortillas can be used instead of hard taco shells.
- Store filling separately to keep taco shells from getting soggy.
- Prepare filling ahead of time and bake tacos fresh before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg
