Chicken Alfredo Tacos

Chicken Alfredo Tacos are the answer when you want pasta comfort and taco night excitement rolled into one meal. This fusion brings juicy chicken and creamy linguine to crispy taco shells for a dish that is easy to make yet fun enough for a celebration. It works beautifully for a casual dinner, game night, or any time you need something hearty that will impress without extra fuss.

I first made these for a Friday game night and now my cousins ask me to bring them to every family potluck. You just cannot go wrong with creamy pasta and a crunchy taco.

Ingredients

• Linguine pasta: This thicker noodle holds on to all that Alfredo sauce so nothing goes to waste Choose a good quality brand for best texture
• Jarred Alfredo sauce: Makes it simple and speedy Go for one with minimal additives for a cleaner flavor
• Rotel tomatoes with green chilies: Adds a little tang and subtle heat If buying store brand check for freshness and a vibrant red color
• Salt and black pepper: Season the sauce so it does not taste flat Use freshly cracked pepper if you have it as it gives the dish more lift
• Garlic powder: Boosts the savory notes and ties in with the Alfredo background Make sure your garlic powder smells fragrant not stale
• Shredded mozzarella cheese: Melts into silky ribbons for extra indulgence Freshly shredded works best to avoid clumping
• Cooked chicken chopped: Rotisserie chicken saves time but poached or leftover roast chicken works just as well Make sure it is juicy not dry
• Cheesy taco shells: Adds crunch and another layer of cheesy flavor Choose sturdy standup taco shells so they hold up after baking

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and add linguine Cook until al dente then drain well and toss with a splash of oil to prevent sticking This step allows the noodles to fully soak up flavor later

Make the Alfredo Mixture:

Pour Alfredo sauce into a medium pot set over medium heat Add the drained Rotel and stir to combine Allow the sauce to come just to a simmer so the flavors marry

Combine with Noodles and Seasonings:

Add the drained cooked linguine to the pot Toss with tongs until every strand is completely coated Season with salt black pepper and garlic powder mixing well The noodles should turn glossy and creamy

Incorporate Cheese and Chicken:

Fold in one cup of shredded mozzarella then gently add the chopped chicken Stir until the cheese fully melts into the mixture and there are no dry patches

Prepare Taco Shells:

Arrange taco shells upright in a greased nine by thirteen inch baking dish Use a large spoon or tongs to fill each shell generously with the pasta mixture Make sure to press it down so the shells are well packed

Top and Bake:

Sprinkle the remaining mozzarella evenly over the top of the filled tacos Place in the oven and bake at four hundred degrees for about ten minutes or until the cheese is golden and bubbling and the shells are toasted at the tips

Serve Hot:

Take them out carefully and let cool for just a minute Serve immediately so you get the best crispy shell and creamy chicken filling together

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My favorite part is watching the cheese bubble up on the taco shells in the oven. My little nephew stole one right off the tray last time because he said it smelled too good to wait. The cheesy aroma fills the whole kitchen and brings everyone running.

Storage Tips

Store leftover Chicken Alfredo Tacos in an airtight container in the fridge for up to three days. For the best texture reheat them on a baking tray in a hot oven instead of the microwave since that keeps the shells crisp. I find they taste almost as fresh as the day you made them.

Ingredient Substitutions

Do not worry if you are out of linguine Any wide noodle like fettuccine works beautifully and holds the sauce well. If you prefer a milder cheese Monterey Jack or provolone are great substitutes for mozzarella. For a little color and nutrition try stirring in a handful of baby spinach until wilted right into the Alfredo sauce.

Serving Suggestions

Chicken Alfredo Tacos are even better with bright fresh sides. A green salad dressed with lemon juice brings balance to the rich filling. Roasted vegetables like broccoli and carrots pair nicely or serve the tacos with garlic breadsticks for an extra special dinner.

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Fusion Flare

This recipe is a delicious way to have fun with familiar flavors. Creamy Italian-inspired pasta tucked into Tex-Mex shells always gets a big reaction at my table. Kids and grownups both love the point where the melted cheese meets that crunchy taco shell—a true mashup moment.

Recipe FAQs

→ Can fresh pasta replace linguine?

Fresh pasta can be used, but monitor cooking time closely to prevent it from becoming too soft after baking.

→ What cheese works best with Alfredo sauce here?

Mozzarella is ideal for its smooth melting qualities and mild flavor that complements the creamy sauce without overpowering it.

→ How spicy is Rotel in this dish?

Rotel adds a gentle heat with bright tomato notes, enhancing richness without overwhelming spiciness.

→ Can I substitute the taco shells?

Yes, soft tortillas or sturdy tortilla chips work, though baking time may need adjusting to keep desired crispness.

→ How to ensure cheese melts evenly?

Sprinkle cheese inside the filling and on top before baking to create a gooey, golden finish that covers every bite.

→ What are good storage tips for leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to keep shells crisp instead of microwaving.