Chicken Alfredo Tacos (Printable Version)
Tender chicken mixed with creamy Alfredo pasta fills golden cheesy shells for a flavorful, satisfying dinner twist.
# Ingredients:
→ Pasta
01 -
200 grams linguine pasta
→ Sauce and Seasonings
02 -
240 milliliters jarred Alfredo sauce
03 -
120 grams Rotel tomatoes with green chilies, drained
04 -
1 gram garlic powder
05 -
2 grams salt
06 -
1 gram freshly ground black pepper
→ Cheese
07 -
115 grams shredded mozzarella cheese, divided
→ Protein
08 -
225 grams cooked chicken, chopped
→ Shells
09 -
8 sturdy cheesy taco shells
# Steps:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Drain thoroughly and toss with a small amount of oil to prevent sticking.
02 -
In a medium saucepan over medium heat, combine Alfredo sauce and drained Rotel tomatoes. Stir and heat until just simmering to blend flavors.
03 -
Add drained linguine to the sauce. Toss thoroughly with tongs until evenly coated. Season with salt, black pepper, and garlic powder, stirring to achieve a glossy consistency.
04 -
Fold in half of the shredded mozzarella cheese, then gently incorporate chopped cooked chicken. Stir until cheese is melted and mixture is uniform.
05 -
Arrange taco shells upright in a greased 23 x 33 cm baking dish. Fill each shell generously with the Alfredo pasta and chicken mixture, pressing firmly to pack well.
06 -
Sprinkle remaining mozzarella evenly over filled taco shells. Bake in a preheated oven at 200°C for approximately 10 minutes or until cheese is golden and bubbling and shell tips are toasted.
07 -
Remove from oven and let rest for one minute. Serve immediately to enjoy the contrast of crispy shells and creamy filling.
# Notes:
01 -
Store leftovers in an airtight container refrigerated up to 3 days; reheat in oven to maintain shell crispness.