Mexican Chicken Alfredo

May 14, 2013

Mexican Chicken Alfredo

As this is written..I pondered.  Yes, pondered.  (I do that sometimes.)  Why didn't this get posted before Cinco De Mayo? Why? It would of been ideal.  But, alas, it didn't.  It will have to be a great mystery of life. 

Kinda like..why does my husband, a man with 4 college degrees, put leftover mashed potatoes in a container that is  boldly marked "for onion only"? Or why can my 6 year old son count to 30 in Spanish in record time, but, can't remember what cabinet bath towels are located (there is only one!)?  Or why I continually take my 3 year old for walks, knowing that I will most likely have to carry him for the last block?  A mystery.

But, hey, we have chicken today. with cheese. and a Mexican flair.

Something different for me. (note: sarcasm) OK, are you sick of my chicken recipes yet?  I hope not. We simply looovvee chicken and some of it I just have to share with you all.

Like this recipe. It's Alfredo sauce, salsa, and cheese? Now, come on! What's not to love? Actually , you could do this without the chicken. It was just as yummy with just the pasta. The sauce has a great creamy texture, plus, the Alfredo and salsa are a great combination. A side salad and you have yourself a nice, quick, tasty dinner.

Don't chicken again for a while. week. It's another great one..I swear!!

{Linking Up}

Mexican Chicken Alfredo
Mexican Chicken Alfredo
by Table for Seven
Prep Time: 00:30
Cook Time: 00:30
Ingredients (Serves:6)
  • 16 ounces dried pasta of your choice
  • 2 pounds boneless chicken breast, cubed
  • 1 medium onion, chopped
  • 1 TBSP canola oil
  • 30 ounces Alfredo sauce
  • 1 cup grated Parmesan cheese
  • 1 cup salsa
  • 1/4 cup milk
  • 1 envelope dried taco seasoning
Cook pasta according to package directions. Drain and set aside.
Heat a skillet over medium heat, add oil. Cook chopped onion until soft.
Add chicken into skillet and cook until no longer pink. Stir in Alfredo sauce. Bring to a boil.
Reduce heat, then, stir in Parmesan cheese, taco seasoning,salsa and milk.
Toss drained cooked pasta with chicken mixture.
Preheat oven to 350 degrees.
Lightly spray/grease a 9 x 13 baking dish. Pour chicken/pasta into prepared pan.
Cover and bake for 30-35 minutes.
Adapted From Taste of Home


  1. Pinned ! You have some of the best recipes, Erin - this looks like something my family would love :-) Thank you for sharing at our All My Bloggy Friends Party !

    With A Blast

  2. This sounds great! Pinned to try :)

  3. I love chicken also and I was so on top of Cinco de Mayo that I had my recipe posted a whopping two days before it :) Everyone else was miles ahead of me!!

  4. Oh..thanks Linda! You are too sweet :) Enjoy!


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