Taco Chicken Pasta

I love simple meals with minimal ingredients.  This taco chicken pasta is a great meal for those days we only have a short time between school and practice.  (ok, so that’s almost every night in our home during the spring and the fall – I think that’s one of the reasons most of my favorite meals take such little time to make)

My whole family enjoys this one and it is very filling.  I’ve also made this with ground turkey browned and added in instead of the chicken.  A family favorite for sure ~ enjoy!



Taco Chicken Pasta
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Simple and filling ~ great family meal!
  • 2.5 lbs. Boneless, Skinless Chicken cubed
  • 2 15.25 ounce cans sweet whole kernel corn (no salt added)
  • 2 14.5 ounce cans diced tomatoes
  • 1 14.5 ounce can tomato sauce
  • 2 14.5 ounce cans black beans - rinsed and drained
  • 1 pack taco seasoning
  • 1 lb. rotini pasta (spiral pasta)
  1. In large pan, brown chicken in coconut oil or extra virgin olive oil
  2. Mix pack of taco seasoning in 4 ounces hot water and add to chicken
  3. Cook chicken - 15 minutes
  4. Add crushed tomatoes, tomato sauce, black beans and corn
  5. Cook on low heat for about 20 minutes
  6. Cook pasta in separate pot, drain and rinse with warm water
  7. Add pasta to pan with chicken and other ingredients
  8. Stir well and cook for 5 minutes
  9. Serve in a bowl and add shredded Monterey cheddar cheese on top