Chicken Alfredo Tacos Dinner

Enjoy a clever twist on taco night by filling crunchy shells with creamy linguine tossed in Alfredo sauce, grilled chicken, Rotel tomatoes, and plenty of melted mozzarella. Cheesy Blasted Stand N Stuff taco shells cradle the flavorful pasta and juicy chicken, baked until bubbly and golden. Quick to prepare and irresistibly satisfying, this dish brings together Italian—inspired comfort and taco-night fun in one bite. Serve straight from the oven and enjoy a fusion of creamy, cheesy goodness with every mouthful.

I tried these when I was out of tortillas and now my family begs for Taco Tuesday with a creamy twist. The combination of the cheesy shell and saucy noodles just hits the spot every time.

Ingredients

• Linguine pasta: offers the ideal texture and holds the creamy sauce perfectly when cooked right. Use a good brand for the best bite and avoid mushiness.
• Alfredo sauce: brings rich creaminess that ties all the flavors together. Choose a quality jarred sauce or homemade for the best depth.
• Rotel tomatoes: add a bright tomato and green chile kick that livens up every bite. Pick the original for heat or mild if you prefer less spice.
• Salt and pepper: are basic but essential to balance and elevate the overall flavor profile.
• Garlic powder: deepens the savory notes and rounds out the sauce. Fresh or a trusted brand makes all the difference.
• Shredded mozzarella: melts beautifully and creates gooey, cheesy goodness. Freshly shredded yields the best melt and stretch.
• Cooked chicken: adds hearty protein and smoky flavor. Grill beforehand or use rotisserie chicken for speed and ease.
• Cheesy Blasted Stand N Stuff taco shells: provide sturdy crunch and cheddar flavor while holding the filling. Inspect shells for cracks before filling to avoid spills.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil. Add the linguine and stir gently to prevent sticking. Cook until just shy of al dente so the pasta holds its shape and texture when baked. Drain and set aside.

Prepare the Alfredo Base:

Place a medium saucepan over medium heat and pour in the Alfredo sauce. Stir continuously until it just starts to simmer gently. This warms the sauce and helps the flavors mingle.

Add Rotel and Seasonings:

Mix the drained Rotel tomatoes evenly into the sauce. Sprinkle in salt, pepper, and garlic powder. Stir constantly to prevent scorching and to blend the flavors smoothly.

Incorporate the Pasta:

Add the drained linguine to the sauce. Toss it thoroughly so every strand is coated with the creamy, savory mixture. This helps the sauce cling beautifully to the pasta.

Melt Cheese and Add Chicken:

Scatter one cup of shredded mozzarella and all of the cooked chicken into the sauce mixture. Stir gently just until the cheese melts and the chicken is distributed evenly. This step creates a rich, gooey base that binds the ingredients.

Fill Taco Shells:

Arrange the taco shells upright in a greased baking dish. Spoon generous portions of the cheesy pasta and chicken mixture into each shell, filling them to the top for a satisfying bite.

Add Topping Cheese:

Sprinkle the remaining mozzarella evenly over the filled tacos to create a golden, bubbly cheese crown while baking.

Bake to Finish:

Place the baking dish in a preheated oven at four hundred degrees Fahrenheit. Bake for about ten minutes until the cheese bubbles and the edges of the shells become crisp and golden.

Serve:

Allow the tacos to cool for one or two minutes so the filling sets slightly. Serve them warm like classic tacos and enjoy the creamy, cheesy combination with every bite.

What truly stands out is the creamy Alfredo sauce and how it pairs with Rotel tomatoes to deliver a bright but gentle heat. My kids still laugh about the first night I made these tacos and fought over the last crunchy cheesy shell, which made me realize this dish hits every comfort food note perfectly.

Storage Tips

Leftovers store well in an airtight container in the refrigerator for up to three days. The taco shells soften a bit but retain plenty of flavor. To bring back crunch, reheat in the oven or an air fryer rather than the microwave, which tends to soften the shells further.

Ingredient Substitutions

Swap linguine for penne or spaghetti if those are more convenient. Rotisserie chicken is a great shortcut and works equally well. Try Monterey Jack or a pizza blend in place of mozzarella for a different melting quality. Fresh spinach or roasted bell peppers stirred in add a nice veggie boost and color contrast.

Serving Suggestions

Top with chopped fresh parsley for a pop of color and freshness. A drizzle of extra garlic Alfredo sauce or a sprinkle of red pepper flakes adds layers of flavor. Serve alongside a crisp green salad or roasted broccoli for a balanced meal. For guests who like heat, provide extra Rotel or salsa on the side.

These Chicken Alfredo Tacos are a fun, family-friendly fusion that’s quick to make and utterly satisfying. Serve warm and enjoy the creamy, cheesy contrast with the crunchy shells.

FAQs About This Recipe

→ Can I use a different pasta instead of linguine?

Yes, substitute linguine with spaghetti, fettuccine, or penne. Each changes texture slightly but keeps the creamy sauce well-coated.

→ Is it possible to prepare this dish ahead of time?

Yes, prepare the filling in advance and assemble right before baking to maintain the shells’ crispness.

→ How can I boost the flavor of the filling?

Add fresh herbs like basil or parsley, or a sprinkle of parmesan with mozzarella. Sautéed onions or bell peppers offer extra depth.

→ Are there good alternatives to Rotel tomatoes?

Use diced tomatoes mixed with green chilies or plain diced tomatoes with chili flakes or jalapeño for a similar mild heat.

→ Can leftover rotisserie chicken be used?

Absolutely. Shredded rotisserie chicken blends perfectly with the creamy sauce and speeds preparation.