Mexican Chicken Alfredo

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:


1 pkg (900g) spiral or scoobi do pasta
2 lb boneless, skinless chicken breasts, cubed
1 medium onion, chopped
1/2 c green pepper, chopped
1/4 tsp pepper
1 Tbsp canola oil
2 jar(s) alfredo sauce (15 ounce each)
2 c shredded sharp cheddar cheese, divided
1 c grated parmesan cheese
1 c medium salsa
1/4 c 2% milk
4 tsp taco seasoning mix

The Cook

Kathleen Drury Recipe
Full Flavored
Curran, ON, Canada
Member Since Mar 2012
Kathleen's notes for this recipe:
This is a "TasteofHome" recipe that my whole family LOVES!!! Although I add more cheese and salsa, I am putting original recipe here. If you wish to add more or less of any ingredient feel free, however I would not use less Alfredo sauce!

This is absolutely YUMMY!!
Make it Your Way...

Personalize This


Cook pasta according to package directions.
In large skillet over medium heat, cook chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.
Drain pasta; toss with chicken mixture. Divide between two greased 8 inch baking dishes.
(Cover and freeze one casserole for up to 3 months, if recipe is too large.)
Cover and bake the remaining casserole at 350 degrees for 30-35 minutes or until bubbly. Sprinkle with remaining cheese.
To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.

1-5 of 6 comments

Showing OLDEST First
(Switch to Newest First)
user Tressa Von Bargen phish1970 - Mar 18, 2012
This is INCREDIBLE!!! My entire family LOVED it - even my kids who are picky eaters. They didn't even mind the onions and peppers - which shocked me. It does however make a lot - so I would recommend cutting the recipe in half, or freeze half of it like Kathleen suggeted. BRAVo! Thank you for sharing the recipe, Kathleen!!!
user Kathleen Drury mkatd - Mar 23, 2012
You are most welcome Tressa! I was shocked and amazed that my kids didn't feel the need to pick out the onions!! They usually do! :)
user Pat Duran kitchenchatter - May 26, 2012
Thank you for sharing this recipe Kathleen, will try this one soon. You have a lovely family. Hugs, Pat
user Phil Hughes Capri142 - Oct 30, 2012
Thanks for adding this recipe, It got rave reviews by the entire family. It does make a lot so we have leftovers, Yummm! I did add a half a can of Stokes Green Chili with Pork to the recipe for a little added zest but then I add Stokes to almost all of my Mexican dishes.

Gift Membership