Chicken Alfredo Tacos Dinner

Chicken Alfredo Tacos bring together two comfort food classics in one unbelievably easy dinner. These tacos stuff creamy alfredo linguine with juicy grilled chicken and the kick of Rotel inside a cheesy taco shell. They are pure genius for handling a busy night when everyone wants something fun and filling.

I tried these when I was out of tortillas and now my family begs for Taco Tuesday with a creamy twist. The combination of the cheesy shell and saucy noodles just hits the spot every time.

Ingredients

• Linguine pasta: adds the perfect bite and holds the creamy sauce well Use a good brand for best texture
• Alfredo sauce: brings everything together and creates rich creaminess Choose a quality jarred sauce for flavor
• Rotel: gives a kick of tomato and green chile that brightens each bite Go for the original or mild depending on spice preference
• Salt and pepper: basic seasonings to balance and wake up the flavors
• Garlic powder: offers depth and makes everything more savory A fresh jar or a favorite brand makes a difference
• Shredded mozzarella: melts perfectly in the sauce and atop the tacos Freshly shred for best stretch and flavor
• Cooked chicken: is hearty protein Grill beforehand for smoky flavor or use rotisserie for speed
• Cheesy Blasted Stand N Stuff taco shells: hold everything with crunch and cheddar flavor Inspect for cracks before filling

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and add the linguine Stir well to prevent sticking Cook until just shy of al dente for the perfect texture then drain and set aside

Prepare the Alfredo Base:

Place a medium saucepan over medium heat and pour in the alfredo sauce Stir until it starts to simmer softly so the flavors blend

Add Rotel and Seasonings:

Mix the drained Rotel thoroughly into the sauce Blend in the salt pepper and garlic powder Stir constantly to avoid any scorching and to marry the flavors

Incorporate the Pasta:

Add the drained linguine to the sauce Toss thoroughly making sure every strand is coated in creamy goodness

Melt Cheese and Add Chicken:

Scatter in one cup of the shredded mozzarella and all of the cooked chicken Stir just until the cheese melts and chicken is evenly distributed This step creates a gooey base that clings to the noodles

Fill Taco Shells:

Arrange the taco shells standing up in a greased baking dish Scoop generous portions of the saucy pasta mixture into each shell Fill all the way to the top for hearty tacos

Add Topping Cheese:

Sprinkle the remaining mozzarella over the filled tacos for a bubbling cheesy crown

Bake to Finish:

Transfer the dish to a preheated 400 degree oven Bake for around ten minutes until the cheese bubbles and edges crisp

Serve:

Let the tacos cool just a minute or two before serving Grab them like classic tacos and enjoy every creamy cheesy bite

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What truly sticks out is the creamy alfredo and how it works with the Rotel for a bright but mellow heat My kids always laugh about the first night I made these and fought over the last crunchy cheesy shell

Storage Tips

Leftovers keep well refrigerated in an airtight container for up to three days The shells soften a bit but still taste delicious Reheat in the oven or an air fryer to bring back some crunch Avoid microwaving if you want to preserve the shell texture

Ingredient Substitutions

Swap linguine for penne or spaghetti if needed Rotisserie chicken speeds things up and works great Monterey Jack or a pizza blend cheese also melts well You can use homemade alfredo sauce if you want even more flavor Spinach or roasted bell peppers mix in beautifully for some veggie power

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Serving Suggestions

Top with fresh parsley for a pop of color Try a drizzle of extra garlic alfredo sauce or a few red pepper flakes on top A green salad or roasted broccoli rounds out the meal If serving for guests offer extra Rotel or salsa for those who love heat

Cultural Context

These tacos are a playful mashup of Italian American pasta tradition and the handheld fun of Tex Mex tacos Mashing up cuisines is one of my favorite kitchen tricks and it is always a hit especially for weeknight dinners when you want big flavor with low fuss

Recipe FAQs

→ Can I use a different pasta instead of linguine?

Yes, you can substitute linguine with spaghetti or fettuccine for a similar texture. Short pasta shapes like penne also work but may change the dish’s overall mouthfeel.

→ Is it possible to make this dish ahead of time?

Yes, prepare the chicken Alfredo filling in advance, then assemble and bake the tacos just before serving to keep the shells crispy.

→ How can I add extra flavor to the filling?

Try adding fresh herbs like basil or parsley, or a sprinkle of parmesan cheese with the mozzarella for added depth. Sautéed onions or bell peppers can also be included.

→ Are there good substitutes for Rotel tomatoes?

If Rotel is unavailable, use a mix of diced tomatoes and green chilies. Alternatively, plain canned diced tomatoes can be used with a pinch of chili flakes or jalapeño.

→ Can I use leftover rotisserie chicken?

Absolutely. Shredded rotisserie chicken blends perfectly with the Alfredo sauce and saves time in preparation.