Chicken Taco Pasta

Chicken Taco Pasta 3.20/5 (10 votes)

Every week I ask my husband and the kids what they feel like having for dinner. I know you do the same. And every time I get nothing! So this week when my daughter showed an interest; I was shocked. This Chicken Taco Pasta was her selection. She was pleased with the results and so was I! The flavors are mild but could easily be kicked up with a little hot sauce and the creaminess was nice. Leftovers can be frozen for another time – like Saturday lunch

Chicken Taco Pasta



  • 1 1/2 pounds ground chicken
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 ears corn, kernels removed
  • 1 package taco seasoning
  • 4 ounces cream cheese
  • 15 ounces black beans, drained and rinsed
  • 4 ounces diced green chiles
  • 8 ounces pasta shells
  • kosher salt and pepper, to taste
  • 1 cup grape tomato, quartered
  • 1/4 cup cilantro, chopped


  1. In a large stock pot, boil enough water to cook pasta.
  2. Cook pasta and drain, but make sure to reserve about 1/2 cup.
  3. In a heavy skillet, brown the chicken over medium high heat – about 8 minutes.
  4. Add onion, garlic, corn, and taco seasoning. Sauté until onion is translucent and corn is tender – about 10 minutes.
  5. Add cream cheese and combine until smooth.
  6. Add beans, chilies, and cooked pasta. Stirring gently to combine.
  7. Add pasta water, about 1/4 cup at a time until the sauce reaches your desired consistency.
  8. Season with salt and pepper.
  9. Plate and garnish with tomatoes and cilantro.

Nutritional Information

Per Serving: Calories 745 Fat 25 Sat Fat 11 Sodium 512 Carbs 72 Sugars 4 Fiber 9 Protein 57.


KID NOTE: The kids really enjoyed this pasta. It was a true comfort meal. Nice and creamy with subtle flavors.

VEGETARIAN TIP: Omit the chicken and add bells peppers to the sauté.

GLUTEN MODIFICATIONS: Use gluten free pasta or serve over greens. Replace the packaged taco seasoning with: 2 teaspoons onion powder; 1 teaspoon chili powder; 1/4 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon cornstarch; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin


  1. Amy says:

    Very good. I substituted frozen corn and a yellow onion since that is what I had on hand.

  2. cassiegilman says:

    This was a huge hit with my family. We didn’t have cream cheese on hand, so we used a Mexican three cheese blend and topped with cheese. To kick it up a notch, next time we will add jalapeños and a little lime juice.

  3. milnamow says:

    This recipe was so easy, quick, and tasty! It had a throwback feel of a Hamburger Helper mom used to make, but more flavorful and healthier. The kids gobbled it down.

  4. laurarbenner says:

    My grocery store was out of just diced green chiles, so I used a can of Rotel instead. Also, the addition of juice from 1 lime was great – thanks for the suggestion @cassiegilman!

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