Creamy Chicken Alfredo Tacos (Print version)

Crispy taco shells filled with creamy Alfredo pasta, seasoned chicken, tomatoes, and melty cheese for a fun weeknight dinner.

# Ingredients:

For the pasta and chicken

01 - 4 oz (115 g) mini penne, small shells, or broken fettuccine
02 - 2 cups (280 g) cooked shredded chicken
03 - 1 tablespoon olive oil, if cooking chicken from raw
04 - 1/2 teaspoon kosher salt, plus more for pasta water
05 - 1/4 teaspoon black pepper

For the Alfredo filling

06 - 2 tablespoons (28 g) unsalted butter
07 - 3 cloves garlic, minced
08 - 3/4 cup (180 ml) heavy cream
09 - 3/4 cup (65 g) freshly grated parmesan cheese
10 - 1/2 teaspoon Italian seasoning
11 - 1/2 cup (120 g) diced tomatoes with green chiles, very well drained
12 - 1/2 cup (55 g) shredded mozzarella cheese, for the filling

For assembling

13 - 8 hard taco shells, preferably stand-up style
14 - 1 cup (110 g) shredded mozzarella cheese, for topping
15 - 2 tablespoons chopped fresh parsley or cilantro
16 - Red pepper flakes, optional

# Instructions:

01 - Bring a pot of salted water to a boil. Cook the pasta until al dente, then drain well. If using long pasta, cut it into shorter pieces so it fits neatly in the shells.
02 - Heat the oven to 375°F (190°C). Stand the taco shells in a baking dish and toast them empty for 4 minutes, then remove the dish from the oven.
03 - Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Stir in the heavy cream and simmer for 2-3 minutes, until slightly thickened.
04 - Reduce the heat to low. Stir in the parmesan, Italian seasoning, drained tomatoes, chicken, cooked pasta, and 1/2 cup mozzarella. Season with salt and pepper. The filling should be creamy and thick enough to scoop.
05 - Spoon the chicken Alfredo filling into the toasted taco shells. Keep the shells upright and snug in the baking dish, then sprinkle the tops with the remaining mozzarella.
06 - Bake for 8-10 minutes, until the cheese melts and the shell edges are lightly crisp. Rest for 2 minutes, then top with parsley or cilantro and red pepper flakes if using.

# Good to know:

01 - Best served right after baking while the shells are still crisp.
02 - If cooking chicken from raw, cook it to 165°F (74°C) before adding it to the filling.
03 - Drain tomatoes very well so the Alfredo filling stays thick.

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