Ingredients
Scale
- Main:
- 1 lb chicken breast, cut into cubes
- 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
Instructions
- 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.
- Season: Sprinkle in chili powder, cumin, dried cilantro, salt, and black pepper. Stir well to coat the chicken and onions in taco-inspired flavor.
- Add Pasta & Sauce: Add minced garlic, elbow macaroni, chicken broth, Rotel (with juices), and tomato sauce. Stir everything together and bring to a gentle boil.
- Simmer: Lower the heat to medium-low. Cover and let cook for about 12 minutes, stirring once halfway, until the pasta is tender and most of the liquid is absorbed.
- Make It Cheesy: Add the shredded Colby Jack cheese and milk. Stir until the cheese is melted and the sauce is creamy.
- Serve: Garnish with fresh cilantro and serve warm. Enjoy this easy, cheesy, one-pan dinner!
Notes
- Adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.
- Any small pasta shape can be used in place of elbow macaroni.
- Feel free to add other toppings like diced avocado, sour cream, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 serving
Keywords: chicken, pasta, taco, skillet, cheesy, one-pan, quick dinner