One-Pot Chicken Taco Pasta

4 servings
Active Time
Cook Time
Total Time
This one-pot chicken taco pasta gets a kick from the jalapeños, and tempered with the sweet crunch of corn and cream cheese. We love one-pot recipes and the flavors in this one are phenomenal! To make this recipe more kid-friendly, swap in a bell pepper for the jalapeño.

Recipe by: Karly Campbell, Buns In My Oven


  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 jalapeño pepper, diced
  • 1 medium sweet onion, diced
  • 1 cup frozen corn
  • 1 packet taco seasoning
  • 2 cups dry pasta, such as macaroni
  • 2 cups salsa
  • 1 cup milk
  • 1 cup water
  • 6 ounces Roth Canela cheese, grated
  • 1 tablespoon chopped cilantro


  1. Dice the chicken into bite-sized pieces. Season with cumin, salt, and pepper.
  2. Next, add olive oil to a deep 12-inch skillet and heat over medium heat.
  3. Then, when the oil is hot, add the chicken to the pan and cook, stirring occasionally, for 6 minutes. Add jalapeño, onion, corn and taco seasoning. Stir and continue cooking for 4 minutes, stirring occasionally.
  4. Add pasta, salsa, milk, and water to the pan and stir well. Bring to a boil, reduce to a simmer, and cover for 12 minutes, stirring once halfway through cooking time.
  5. Turn off the heat and sprinkle grated GranQueso cheese over pasta. Cover and let sit for 2 minutes to melt the cheese.
  6. Stir well and top with cilantro before serving.