One Pan Chicken Taco Mac
This One Pan Cheesy Chicken Taco Mac is an easy and delicious dinner recipe! One Pan dinners are always a hit at my house!
This recipe is made with ingredients that you probably already have in your pantry and refrigerator. It has chicken, onions, elbow macaroni, Rotel, tomato sauce, Taco seasoning, chicken broth, milk, and shredded cheese.
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Ingredients
- 1 lb of chicken breast, cut into cubes
- 1 tbsp oil
- 1 onion, chopped
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 1/2 cups of chicken broth
- 2 1/2 cups of elbow macaroni
- 10 oz can of Rotel (not drained)
- 8 oz can tomato sauce
- 1 tbsp minced garlic
- 2 cups of shredded Colby Jack cheese
- 1/2 cup of milk
- Fresh cilantro
Make One Pan Chicken Taco Mac
To start making One Pan Chicken Taco Mac, heat a large skillet over medium-heat.
Add 1 tbsp of oil, the cut up chicken, and a chopped onion.
Season the chicken and onions with salt, pepper, chili powder, cumin, and dried cilantro. I like using this blend of seasoning for Taco seasoning, but you could use a Taco seasoning packet instead of measuring out the individual seasonings if you prefer.
Once the chicken is pretty much cooked through, add the minced garlic, uncooked elbow macaroni, chicken broth, Rotel, and a can of tomato sauce. Stir everything together well and bring to a quick boil.
Once you see bubbles, turn the heat down to medium low. Cover with a lid and cook for about 12 minutes or until the pasta is cooked.
Stir at least once about half way through to keep the pasta from sticking to the skillet.
Finally, add the shredded cheese and milk, stir, and let sit until the cheese is melted.
Serve Cheesy Chicken Taco Mac
Once the cheese is nice and melted, it’s time to eat! Serve and top with fresh cilantro. Enjoy!
I served this meal with some easy green beans and butter bread. This recipe would also be good with any veggies or a salad.
Tips and Frequently Asked Questions
- I used 1 lb of chicken breast cut into cubes. If you like ground turkey or ground chicken that would also work in this recipe.
- I did not drain the can of Rotel.
- I like shredding the cheese from a block of Colby Jack cheese for a better melting consistency.
- I like using the blend of seasonings for Taco seasoning, but you could use a Taco seasoning packet instead if you prefer.
- I like topping this dish with some fresh cilantro, but if you aren’t a fan of cilantro you can skip that!
Similar Recipes
- One Pan Chili Mac
- Beef Stroganoff
- Easy Chicken and Gravy
- Crockpot Chicken Spaghetti
- Steak and Cheese Tacos
- Sloppy Joe Potato Skillet
- Lazy Lasagna Skillet Meal
- Easy Alfredo Chicken Tortellini
- Crockpot Chicken and Gnocchi
- Creamy Chicken and Noodles
Ingredients
- 1 lb of chicken breast cut into cubes
- 1 tbsp oil
- 1 onion chopped
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 1/2 cups of chicken broth
- 2 1/2 cups of elbow macaroni
- 10 oz can of Rotel not drained
- 8 oz can tomato sauce
- 1 tbsp minced garlic
- 2 cups of shredded Colby Jack cheese
- 1/2 cup of milk
- Fresh cilantro
Instructions
- Heat a large skillet over medium-heat. Add 1 tbsp of oil, the chicken, and a chopped onion.
- Season with salt, pepper, chili powder, cumin, and dried cilantro.
- Once the chicken is pretty much cooked through, add the minced garlic, elbow macaroni, chicken broth, Rotel, and a can of tomato sauce.
- Stir everything together well and bring to a quick boil.
- Once you see bubbles, turn the heat down to medium low. Cover with a lid and cook for about 12 minutes or until the pasta is cooked. Stir at least once about half way through to keep the pasta from sticking to the skillet.
- Finally, add the shredded cheese and milk, stir, and let sit until the cheese is melted. Serve and top with fresh cilantro. Enjoy!