Chicken Alfredo Tacos Delight

Enjoy a clever twist on taco night by filling crunchy shells with creamy linguine tossed in Alfredo sauce, grilled chicken, Rotel tomatoes, and plenty of melted mozzarella. Cheesy Blasted Stand N Stuff taco shells cradle the flavorful pasta and juicy chicken, baked until bubbly and golden. This dish is quick to prepare and irresistibly satisfying, bringing together Italian-inspired comfort and taco-night fun in one bite. Serve straight from the oven and enjoy a fusion of creamy, cheesy goodness with every mouthful.

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 Opt for original or mild depending on spice preference
• Salt and pepper: balance and wake up the flavors
• Garlic powder: adds depth and makes everything more savory Use a fresh jar or a favorite brand for best results
• Shredded mozzarella: melts perfectly in the sauce and atop the tacos Freshly shred for best stretch and flavor
• Cooked chicken: provides hearty protein Grill beforehand for smoky flavor or use rotisserie chicken to save time
• Cheesy Blasted Stand N Stuff taco shells: hold everything with crunch and cheddar flavor Inspect for cracks before filling

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

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 when they 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

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

Serve straight from the oven and enjoy a fusion of creamy, cheesy goodness with every mouthful. It makes Taco Tuesday extra fun.

Common Recipe Questions

→ Can I use a different pasta instead of linguine?

You can substitute linguine with spaghetti, fettuccine, or penne for a similar texture, though short pasta may slightly alter the dish's mouthfeel.

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

Yes, prepare the filling in advance and assemble just before baking to keep shells crisp and flavors fresh.

→ How can I add extra flavor to the filling?

Fresh herbs like basil or parsley, a sprinkle of parmesan, or sautéed onions and bell peppers enhance the filling's depth.

→ Are there substitutes for Rotel tomatoes?

If unavailable, use diced tomatoes mixed with green chilies or plain diced tomatoes with a pinch of chili flakes or jalapeño.

→ Can I use leftover rotisserie chicken?

Absolutely, shredded rotisserie chicken blends well with the sauce and reduces prep time.