Mexican Chicken Alfredo

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Mexican Chicken Alfredo

Mexican Chicken Alfredo

Mexican Chicken Alfredo


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


Preheat oven to 350°. Cook pasta according to package directions.

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.

Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.

Cover and bake 30-35 minutes or until bubbly.

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