Chicken Alfredo Tacos (Printer-Friendly)

Crunchy shells filled with creamy Alfredo linguine, grilled chicken, and melted mozzarella in every bite.

# What You’ll Need:

→ Pasta

01 - 8 oz linguine pasta

→ Sauce

02 - 1 cup Alfredo sauce (jarred)
03 - 1/2 cup canned Rotel tomatoes (diced tomatoes with green chilies), drained
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon garlic powder

→ Protein and Cheese

07 - 1 1/2 cups cooked grilled or rotisserie chicken, shredded
08 - 1 1/2 cups shredded mozzarella cheese, divided

→ Shells

09 - 6 Cheesy Blasted Stand N Stuff taco shells

# Steps to Follow:

01 - Bring a large pot of salted water to a rolling boil. Add the linguine and stir occasionally to prevent sticking. Cook until just less than al dente, about 7–8 minutes, then drain and set aside.
02 - In a medium saucepan over medium heat, pour in the Alfredo sauce and stir continuously until it simmers gently to blend the flavors.
03 - Add the drained Rotel tomatoes, salt, pepper, and garlic powder to the sauce. Stir constantly to avoid scorching and ensure even flavor distribution.
04 - Add the drained linguine pasta to the saucepan and toss thoroughly until every strand is coated with the creamy sauce.
05 - Stir in 1 cup of shredded mozzarella and the cooked chicken. Mix until the cheese melts and the chicken is evenly combined, creating a rich, gooey base.
06 - Arrange taco shells upright in a greased baking dish. Fill each shell generously with the creamy pasta and chicken mixture, filling to the top for hearty portions.
07 - Sprinkle the remaining 1/2 cup mozzarella evenly over the filled taco shells to create a bubbling, golden crust.
08 - Place the baking dish in a preheated 400°F (204°C) oven and bake for approximately 10 minutes until the cheese bubbles and the edges turn crisp.
09 - Allow the tacos to cool for 1–2 minutes. Serve warm, enjoying the fusion of creamy Alfredo linguine and crunchy cheesy shells.

# Helpful Hints:

01 - Toast taco shells before filling to maintain extra crispness.
02 - Let the filling cool slightly before filling to prevent soggy shells.
03 - Leftovers keep refrigerated in an airtight container for up to three days; reheat in oven or air fryer for best texture.

Go Back