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- 8 oz pasta of your choice (penne or rotini recommended) - 1 lb ground chicken or turkey - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 packet taco seasoning (1 oz) - 1 can diced tomatoes with green chilies (15 oz), undrained - 1 cup chicken broth (or water) - 1 cup heavy cream - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup shredded cheese (cheddar or Mexican blend preferred) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) In this recipe, I focus on simple, fresh ingredients that make a big impact. I love using penne or rotini because they hold the creamy sauce well. Ground chicken or turkey adds a light protein base, making it a healthy choice. The aromatics play a key role; olive oil, onion, and garlic add warmth and flavor to the dish. The taco seasoning brings that beloved spice mix we all love. I often choose diced tomatoes with green chilies for added zest. The chicken broth enhances the flavor while the heavy cream and shredded cheese create a rich, creamy sauce. Adding corn gives sweetness and texture, while fresh cilantro brings a vibrant touch. Don't forget salt and pepper to balance the flavors. These ingredients work together to create a comforting, quick dinner that everyone will enjoy. First, I heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, I add a finely chopped onion. I sauté the onion for about 3-4 minutes until it turns soft and fragrant. Next, I add minced garlic and 1 pound of ground chicken or turkey. I cook the meat, using a spatula to break it apart. I stir until the meat is brown and fully cooked, which takes about 5-7 minutes. Then, I mix in a packet of taco seasoning, making sure the meat is well-coated with the spices. After the meat is cooked, I pour in a can of diced tomatoes with green chilies, including all the juices. I also add 1 cup of chicken broth and stir everything together. Next, I bring the mixture to a gentle simmer. Once it bubbles, I stir in 8 ounces of pasta and 1 cup of corn. I ensure that the pasta is fully submerged in the liquid. I cover the skillet with a lid and let it cook for 10-12 minutes. I stir occasionally to keep the pasta from sticking. Once the pasta is cooked to my liking, I lower the heat. I pour in 1 cup of heavy cream and add 1 cup of shredded cheese. I stir constantly until the cheese melts and the sauce becomes creamy. I taste the dish and adjust the salt and pepper as needed. Afterward, I remove the skillet from the heat. I let the dish sit for a couple of minutes for the sauce to thicken slightly. To get that creamy texture, choose the right cheese. I recommend using cheddar or a Mexican blend. These cheeses melt well and add rich flavor. Stir the mixture often as it cooks. This helps prevent the pasta from sticking to the pan. Make sure to combine everything well for a smooth sauce. If you choose a different pasta, adjust the cooking time. Thin pasta cooks faster than thick pasta like penne or rotini. Check the package for the time. You want the pasta to be al dente. This means it should be firm but not hard. To test it, bite into a piece. If it is chewy but not crunchy, it’s perfect. Add more flavor with extra seasonings. Consider using a pinch of chili powder or paprika. These spices can amp up the taste. For a fresh touch, garnish with chopped cilantro. You can also add a squeeze of lime juice for brightness. It makes the dish lively and fun! {{image_4}} For a healthier twist, you can switch to whole wheat or gluten-free pasta. Both options keep the taste but add more fiber. Using lean proteins like ground turkey or chicken helps cut fat. If you want plant-based, try lentils or chickpeas. They add protein and flavor without meat. Want more heat? Toss in some sliced jalapeños for a spicy kick. You can also add toppings like avocado or salsa. These add creaminess and freshness, making each bite exciting. Experiment with different cheeses like pepper jack for a fun twist. To make a meatless version, skip the meat and add veggies. Bell peppers, zucchini, and spinach work great. For protein, use black beans or tofu. This gives you a filling meal that is colorful and tasty. You can enjoy all the creamy flavors without meat. To store your creamy taco pasta, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. If you want to store it longer, freezing is a good option. Divide the pasta into smaller portions for quick meals later. Use freezer-safe containers or bags to prevent freezer burn. You can freeze it for up to three months. When you are ready to eat your leftovers, use a skillet to reheat. Add a splash of water or broth to help it heat evenly. Stir occasionally to avoid burning. You can also use the microwave. Place it in a microwave-safe bowl, cover it with a lid or a damp paper towel. Heat for one to two minutes, stirring halfway through. For day-after servings, you can add fresh toppings like cilantro or cheese to enhance the flavor. This keeps the dish fresh and tasty! Creamy Taco Pasta Skillet lasts about 3 to 4 days in the fridge. Store it in a tight container. This keeps the flavors fresh and prevents drying out. When reheating, add a splash of chicken broth for extra creaminess. Yes, you can use many pasta types. Penne and rotini work best, but feel free to try spaghetti or shells. Just keep an eye on the cooking time, as it may change based on the pasta shape. This dish pairs well with a fresh salad or garlic bread. You could also serve lime wedges for zest. Crispy tortilla chips are a fun side, adding crunch to your meal. You can make this dish dairy-free. Use coconut cream or almond milk instead of heavy cream. For cheese, consider vegan cheese options or nutritional yeast for a cheesy flavor without dairy. Yes, you can prepare this meal in advance. Cook the pasta and meat, then store them separately. When ready, combine and heat them up. This saves you time on busy nights while keeping it fresh. The Creamy Taco Pasta Skillet is a simple and tasty dish. We covered the key ingredients, from pasta and protein to aromatics and creamy components. I shared step-by-step instructions to make cooking easy. You also learned helpful tips for texture, cooking times, and flavor. Lastly, we looked at variations and storage info for leftovers. This dish is flexible and fun to make. I hope you feel ready to try it and add your own twist! Enjoy your cooking!

Creamy Taco Pasta Skillet

Satisfy your cravings with this creamy taco pasta skillet recipe! Quick and easy, this one-pan dish combines ground chicken, pasta, and zesty taco seasoning in a delicious creamy sauce. Perfect for busy weeknights, it’s ready in just 30 minutes! Get ready to serve up a meal everyone will love. Dive into the rich flavors and discover the simple steps to create this comforting dish.
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Ingredients
  

8 oz (225g) pasta of your choice (penne or rotini recommended)

1 lb (450g) ground chicken or turkey

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 packet (1 oz) taco seasoning (store-bought or homemade)

1 can (15 oz) diced tomatoes with green chilies, undrained

1 cup chicken broth (or water)

1 cup heavy cream

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend preferred)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for approximately 3-4 minutes, or until the onion becomes translucent and fragrant.

    Cook the Meat: Add the minced garlic along with the ground chicken (or turkey) to the skillet. Cook, breaking the meat apart with a spatula, until it’s evenly browned and fully cooked through, about 5-7 minutes. Mix in the taco seasoning, ensuring the meat is well-coated with the spices.

      Simmer the Base: Pour in the can of diced tomatoes (including all the juices) and the chicken broth. Stir to combine and bring the mixture to a gentle simmer.

        Add Pasta and Corn: Stir in the pasta and corn kernels, making sure that the pasta is completely submerged in the liquid. Cover the skillet with a lid and let it cook for 10-12 minutes, or until the pasta is al dente. Remember to stir occasionally to prevent any sticking to the bottom.

          Create the Creamy Sauce: Once the pasta has cooked to your liking, reduce the heat to low. Pour in the heavy cream and add the shredded cheese. Stir continuously until the cheese has melted and the sauce has become creamy. Taste and season with salt and pepper as desired.

            Thicken and Rest: Remove the skillet from the heat, allowing the dish to sit for a couple of minutes. This will help the sauce thicken slightly.

              Serve and Garnish: Serve the creamy taco pasta hot, topped with a sprinkling of fresh chopped cilantro for a burst of color and flavor.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Serving Suggestions: Consider serving with lime wedges and additional chopped cilantro for a fresh finish. A side of crispy tortilla chips would complement the dish beautifully!