Mexican Chicken Alfredo

Kathleen Drury


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!!

★★★★★ 2 votes
25 Min
35 Min


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

How to Make Mexican Chicken Alfredo


  • 1Cook pasta according to package directions.
  • 2In 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.
  • 3Drain pasta; toss with chicken mixture. Divide between two greased 8 inch baking dishes.
  • 4(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.
  • 5To 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.

Printable Recipe Card

About Mexican Chicken Alfredo

Regional Style: Mexican
Other Tag: Healthy