Mexican Chicken Alfredo
This Mexican Chicken Alfredo combines all the best flavors of Italian and Mexican into one tasty casserole! Try this dish at your next dinner party. If you are looking to find some new family weekday recipes, look no further! Buffalo Chicken Enchiladas are also a great option for a quick dinner!
Servings 8
Baking Temp 350°F
Equipment
- 13x9 baking dish
- Nonstick cooking spray
- Large skillet
Ingredients
- 16 ounces spiral pasta, cooked and drained
- 2 pounds boneless skinless chicken breasts, cubed
- 1 medium onion, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon canola oil
- 2 15-ounce jars Alfredo sauce
- 1 cup grated Parmesan cheese
- 1 cup medium salsa
- ¼ cup 2% milk
- 2 teaspoons taco seasoning
Instructions
Preparing the Meal
- Preheat oven to 350 oF. Spray 13x9 baking dish and set aside.
- 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.
- Add drained pasta to chicken mixture and combine thoroughly.
- Transfer to prepared baking dish and cover with foil.
- Bake for 30-35 minutes, or until bubbly.
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