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Chicken Taco Alfredo

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Serves 6 | 
Italian and Tex-Mex in one dish!


1 package bowtie pasta, 16 oz.
2 boneless, skinless chicken breasts
1 packet taco seasoning, 1 oz.
2 tablespoons butter, halved
1 cup heavy cream
1 can diced tomatoes and green chilies, 10 oz.
3/4 cup shredded Mexican cheese
Chopped fresh cilantro, for garnish


  1. Cook the pasta according to the package directions. Drain water and set aside.
  2. Place the chicken breasts into a mixing bowl. Sprinkle the taco seasoning over top and coat.
  3. Place 1 tablespoon of butter in a pan and melt over medium heat.
  4. Add the chicken to the pan. Cook for 5-6 minutes per side, until chicken is fully cooked.
  5. Transfer the chicken to a plate. Cover to keep it hot.
  6. With the burner still on medium, add the remaining butter to the same pan. Once the butter is melted, pour in the heavy cream. Whisk for 2 minutes.
  7. Add shredded cheese and diced tomatoes and green chilies shredded to the pan. Cook and stir until the cheese is melted.
  8. Stir in the pasta and reduce heat to low.
  9. Slice the chicken into strips. Add the chicken to the pan. Stir to coat.
  10. Transfer to serving plates. Sprinkle the cilantro over top and enjoy!
Main Ingredient: Chicken Breast, Pasta
Cooking Method: Stovetop
Course: Dinner

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