Creamy Chicken Alfredo Tacos
Ingredients
- 8 oz linguine or similar pasta, cooked and drained
- 15 oz Alfredo sauce
- 2 cups cooked chicken breast, shredded or diced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Salt & black pepper, to taste
- 8–10 hard taco shells or soft flour tortillas
- Fresh parsley or basil, chopped (optional)
Instructions
- Prepare the filling
In a large skillet over medium heat, melt the butter.
Add chicken, garlic powder, Italian seasoning, salt, and pepper. Sauté 2–3 minutes until fragrant. - Make it creamy
Add Alfredo sauce and cooked pasta to the skillet.
Stir well and heat 3–5 minutes until hot and creamy. - Cheesy boost
Stir in mozzarella and Parmesan until melted and gooey.
Remove from heat. - Assemble tacos
Spoon the creamy chicken Alfredo mixture into taco shells or tortillas. - Optional crisping (recommended )
Place filled tacos on a baking sheet.
Bake at 375°F (190°C) for 8–10 minutes until shells are crispy and cheese is bubbly. - Serve
Garnish with parsley or basil and serve hot.
Optional Toppings
- Crispy bacon bits
- Sautéed mushrooms
- Spinach or roasted broccoli
- Red pepper flakes for heat
