Chicken Taco Pasta


This one-pot chicken pasta recipe gets a Mexican kick thanks to the addition taco seasoning.

Mexican Chicken Pasta in bowls
Photo: Brie Passano
Prep Time:
25 mins
Cook Time:
25 mins
Stand Time:
10 mins
Total Time:
1 hrs
10 1/2 cups


  • 2 tablespoon vegetable oil

  • 1 ¼ pound skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1 medium onion, cut into thin wedges

  • 1 1.25 ounce envelope taco seasoning mix

  • 8 ounce dried ziti or penne pasta

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 ½ cup water

  • 2 roma tomatoes, chopped

  • 2 green and/or red bell peppers, cut into bite-size strips (2 cups)

  • 1 15 ounce can black beans, rinsed and drained

  • 1 cup frozen whole kernel corn

  • 1 cup shredded Monterey Jack cheese (4 oz.)

  • Chopped fresh cilantro


  1. In a 5- to 6-qt. pot heat oil over medium-high heat. Add half of the chicken. Cook and stir 2 minutes or until browned; remove to a bowl. Repeat with remaining chicken. Add onion to pot. Cook and stir 3 to 4 minutes or until tender, adding additional oil, if necessary. Return chicken to pot. Add seasoning mix; stir to coat. Add the next four ingredients (through tomatoes). Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.

  2. Stir peppers, beans, and corn into pasta mixture. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes more or until pasta is tender, stirring occasionally. Remove from heat. Top with cheese. Let stand, covered, 10 minutes. Sprinkle with cilantro.

Nutrition Facts (per serving)

363 Calories
10g Fat
40g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 363
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 64mg 21%
Sodium 695mg 30%
Total Carbohydrate 40g 15%
Total Sugars 4g
Protein 27g
Vitamin C 36mg 180%
Calcium 142mg 11%
Iron 2.5mg 14%
Potassium 739mg 16%
Folate, total 94mcg
Vitamin B-12 0.2mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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