Mexican Chicken Alfredo

Kathleen Drury Recipe

By Kathleen Drury mkatd

25 Min
35 Min

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!!

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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
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

Directions Step-By-Step

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.

About this Recipe

Regional Style: Mexican
Other Tag: Healthy

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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!!!
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! :)
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
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.
Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"