Chicken Alfredo Tacos Dinner (Printer-Friendly Version)
Creamy Alfredo linguine and grilled chicken come together in crunchy cheesy taco shells for a satisfying dinner.
# Ingredients Needed:
→ Pasta
01 -
8 ounces linguine pasta
→ Sauce
02 -
1 cup jarred Alfredo sauce
03 -
1 cup Rotel tomatoes with green chilies, drained
04 -
¼ teaspoon salt
05 -
¼ teaspoon ground black pepper
06 -
¼ teaspoon garlic powder
→ Cheese
07 -
2 cups shredded mozzarella cheese, divided
→ Protein
08 -
2 cups cooked chicken, grilled or rotisserie, shredded
→ Shells
09 -
6 Cheesy Blasted Stand N Stuff taco shells
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook until just before al dente. Drain and set aside.
02 -
In a medium saucepan over medium heat, warm the Alfredo sauce until it simmers lightly, stirring occasionally.
03 -
Add drained Rotel tomatoes to the sauce along with salt, black pepper, and garlic powder. Stir constantly to blend flavors without scorching.
04 -
Add the drained linguine to the sauce, tossing thoroughly to coat each strand evenly.
05 -
Stir in 1 cup shredded mozzarella and all cooked chicken into the pasta mixture until cheese melts and chicken is evenly incorporated.
06 -
Arrange taco shells upright in a greased baking dish. Spoon generous portions of the creamy pasta mixture into each shell, filling to the top.
07 -
Sprinkle the remaining 1 cup mozzarella evenly over the filled shells.
08 -
Place the baking dish in a preheated 400°F oven and bake for approximately 10 minutes until cheese is bubbly and edges crisp.
09 -
Allow tacos to cool for 1-2 minutes, then serve warm as handheld tacos.
# Helpful Hints:
01 -
To ensure extra crisp taco shells, toast them in the oven for a few minutes before filling.
02 -
Let the filling cool slightly before filling the shells to maintain crispness.
03 -
Leftovers keep refrigerated for up to 3 days; reheat in oven or air fryer to restore crunch.