Irresistible One-Pan Cheesy Chicken Taco Pasta Skillet (30-Min Dinner!)

There are nights when the mere idea of cooking dinner feels like someone just handed you a puzzle missing half its pieces. That’s when I turn to this Cheesy Chicken Taco Pasta Skillet. It’s got all the best things in life: melty cheese, pasta, a little spice, and—bless it—all in one pan. Minimal cleanup, maximum flavor.

This dinner is what happens when taco night and pasta night fall madly in love. It’s hearty enough to feed your hangry teenagers, easy enough to whip up between school pick-ups and homework meltdowns, and fast enough for a Tuesday when you really just want to curl up with Netflix and a bowl of something warm.

So, whether you’re feeding a crowd, meal-prepping for the week, or just trying to make Tuesday taste less like a Tuesday, this skillet has your back—and your belly.

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Why You’ll Love This Cheesy Chicken Taco Pasta Skillet

• One-pan wonder: Less cleanup, more couch time.
• Bold taco flavor: Chili powder, cumin, and Rotel bring that cozy Tex-Mex flair.
• Extra cheesy: Because two full cups of Colby Jack is basically therapy.
• Kid-approved: They’ll ask for seconds—possibly thirds.
• Leftovers that slay: Even better the next day (hello, cheesy taco pasta quesadillas).

PIN IT OR SAVE IT

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Ingredients

Main:

• 1 lb chicken breast, cubed
• 2½ cups elbow macaroni
• 1 onion, chopped
• 1 tbsp oil

Sauce & Flavor:

• 10 oz can Rotel (undrained)
• 8 oz can tomato sauce
• 1½ cups chicken broth
• ½ cup milk

Seasonings:

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp dried cilantro
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp minced garlic

Cheese:

• 2 cups shredded Colby Jack cheese

For Garnish:

• Fresh cilantro

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Instructions

1. Cook Chicken & Onion:
   Heat oil in a large skillet over medium. Add cubed chicken and chopped onion. Sauté until the chicken is mostly cooked through, about 5–6 minutes.
2. Season:
   Sprinkle in chili powder, cumin, dried cilantro, salt, and black pepper. Stir well to coat the chicken and onions with all that taco-inspired goodness.
3. Add Pasta & Sauce:
   Add minced garlic, elbow macaroni, chicken broth, Rotel (don’t drain it!), and tomato sauce. Stir to combine and bring to a gentle boil.
4. Simmer:
   Lower the heat to medium-low. Cover and cook for about 12 minutes, stirring once halfway through, until the pasta is tender and most of the liquid is absorbed.
5. Make It Cheesy:
   Add the Colby Jack cheese and milk. Stir until the cheese is melted and the sauce is creamy and irresistible.
6. Serve:
   Garnish with fresh cilantro and serve hot—ideally in stretchy pants.

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Melania’s Tips for Perfect Cheesy Chicken Taco Pasta

• Use rotisserie chicken if you’re short on time—just toss it in with the pasta and skip Step 1.
• Swap in taco seasoning if you’re out of spices. A tablespoon will do.
• Add a squeeze of lime just before serving to brighten it up.
• Want it spicier? Throw in a pinch of cayenne or chopped jalapeños with the onions.

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Bake It With the Littles

Let the kids help by:

• Measuring the pasta (it’s like edible math!)
• Dumping in cans of Rotel and tomato sauce
• Stirring the cheese in at the end (they’ll feel like magicians watching it melt)

This is a forgiving, flexible recipe—so if they go rogue with the cheese, it’ll still taste amazing.

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Meal-Prep Magic

• Make-ahead: Prepare everything up to the cheese step. Let it cool, then store in the fridge.
• Reheat: Warm in a skillet with a splash of milk or broth to keep it creamy.
• Freeze: Portion into freezer-safe containers. Thaws like a dream in the microwave.

This is a Monday savior if you prep it Sunday night—like this chicken freezer meal plan from Food Network

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Healthier Swaps Without Losing the Magic

• Sub whole wheat pasta for extra fiber
• Use low-fat cheese and milk
• Swap ground turkey for chicken
• Add in zucchini or bell peppers for stealthy veggie power

No one will notice, promise.

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Leftover Remix

Got extra? Try:

• Cheesy Taco Quesadillas: Spoon into tortillas, fold, and crisp in a skillet.
• Southwest Pasta Bake: Top with cheese and bake till bubbly.
• Stuffed Peppers: Fill halved bell peppers, top with cheese, bake at 375°F for 20 minutes.

The leftovers are honestly my favorite part.

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Gift It Like a Pro

Wrap it up warm in a disposable foil tray with a side of tortilla chips and a note that says, “Cheese the day!” Ideal for:

• New moms
• Sick friends
• College kids living on ramen
• Anyone who deserves a hug in food form

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FAQs

Can I use a different pasta shape?
Totally! Penne, rotini, shells—they all work. Just keep the cooking time similar.

Is this spicy?
It has a mild kick thanks to the Rotel and chili powder. For no heat, use plain diced tomatoes instead.

Can I make it dairy-free?
Yes! Use a plant-based milk and dairy-free cheese. The texture changes a bit, but it’s still delish.

How long does it last in the fridge?
Up to 4 days. Reheat with a splash of broth or milk to revive the sauce.

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Final Thought

This Cheesy Chicken Taco Pasta Skillet is the weeknight dinner that loves you back. It’s cheesy, hearty, and just spicy enough to make things interesting—kind of like life with kids. Whether you’re feeding your crew, stocking the fridge, or simply craving a little comfort, this one-pan beauty delivers.

Ready to try more one-pan wonders? Check out my Creamy Cajun Sausage Pasta and Tex-Mex Ground Beef Skillet next!

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