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This creamy taco pasta skillet is a quick and easy meal. It combines pasta, meat, and cheese. You can make it in one pan, which saves time and clean-up. The dish is rich and comforting, perfect for busy weeknights. - 8 oz (225g) pasta of your choice (penne or rotini work well) - 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) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) You can change the pasta type if you want. Gluten-free pasta works well too. For a lighter version, use ground turkey or even plant-based meat. If you want less cream, swap it for Greek yogurt. You can also add black beans for extra fiber. Use any cheese you like, or skip it for a dairy-free dish. Start by taking a large skillet. Pour in one tablespoon of olive oil and heat it over medium heat. Once the oil is hot, add one small chopped onion. Cook the onion for about 3-4 minutes until it looks soft and clear. This step adds great flavor to your dish. Next, add two minced garlic cloves and one pound of ground chicken or turkey to the skillet. Cook this mix for about 5-7 minutes. You want the meat to brown nicely and be fully cooked. Once the meat is ready, sprinkle in one packet of taco seasoning. Stir well to coat the meat and onion with the seasoning. Now it’s time to add more flavor. Pour in one can of diced tomatoes with green chilies, keeping the liquid in the can. Add one cup of chicken broth and bring this mixture to a gentle simmer. Then, stir in eight ounces of pasta and one cup of corn kernels. Make sure the pasta is covered in the liquid. Cover the skillet and let it cook for 10-12 minutes. Stir it a few times to stop the pasta from sticking. After the pasta is al dente, lower the heat and mix in one cup of heavy cream and one cup of shredded cheese. Stir until the cheese melts and the sauce becomes creamy. Don’t forget to add salt and pepper to taste. Let it sit for a couple of minutes to thicken slightly before serving. Enjoy your meal garnished with chopped fresh cilantro! To get a perfect creamy sauce, use heavy cream. It blends well with cheese. Stir the cream into the mix slowly. This helps the sauce stay smooth. If you want a lighter option, try half-and-half instead. Just remember, it won’t be as rich. To keep pasta firm, check it often. Start checking a few minutes before the time is up. Once it’s al dente, take it off the heat. Remember, pasta will continue cooking in the sauce. If you overcook it, the dish becomes mushy. Season your dish well. The taco seasoning adds a lot of taste, but you can do more. Add a squeeze of lime juice for brightness. Toss in fresh herbs like cilantro for freshness. If you like heat, add some diced jalapeños. This boosts the flavor and makes it more fun! {{image_2}} You can make this dish vegetarian with ease. Replace the ground meat with black beans or lentils. Use vegetable broth instead of chicken broth. Add extra veggies like bell peppers or zucchini for more flavor and nutrition. This keeps the creamy texture while adding plant-based protein. Don't feel limited to chicken or turkey. Ground beef or pork works well too. For a leaner option, try ground turkey. You can even use shredded rotisserie chicken for a quick fix. Each protein brings a unique taste to the dish, so choose what you like best. Want more heat? Add diced jalapeños or a pinch of red pepper flakes. You can also use spicy taco seasoning instead of regular. If you prefer it mild, skip any extra spices. Adjusting the spice level lets you customize this meal for your family’s taste. To store leftovers, let the creamy taco pasta cool down. Transfer it to an airtight container. Make sure to seal it well. Store it in the fridge for up to three days. This keeps the flavors fresh and tasty. When you are ready to eat, take the pasta out of the fridge. Place it in a skillet over low heat. Add a splash of water or broth to help it heat evenly. Stir often to avoid burning. Heat until it's warm throughout. You can also use the microwave. Just cover it and heat in short bursts, stirring in between. To freeze, use a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze creamy taco pasta for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy your delicious meal later! Yes, you can use different types of pasta. I love using penne or rotini, but you can try spaghetti or fusilli too. Just make sure to adjust the cooking time. Thinner pasta cooks faster, while thicker pasta may take longer. Always check for doneness before serving. To spice things up, add jalapeños or red pepper flakes. You can also use spicy taco seasoning instead of regular. If you want more heat, add hot sauce while cooking or serve it on the side. Taste as you go to find your perfect spice level. To cut calories, use ground turkey or chicken instead of beef. You can also swap heavy cream for Greek yogurt or light cream. Reducing the amount of cheese can help too. Adding more veggies like spinach or bell peppers adds bulk without extra calories. This blog post covered key ingredients you need for a great dish, plus possible swaps. I shared step-by-step instructions for cooking, along with tips to enhance texture and flavor. You learned about tasty variations and how to store leftovers safely. Now, you’re ready to get cooking! Experiment with your flavors and enjoy every bite.

Creamy Taco Pasta Skillet

Get ready to dive into the delicious world of creamy taco pasta skillet! This easy and satisfying recipe combines savory ground chicken, rich cream, and zesty taco seasoning all in one dish. Perfect for a quick weeknight dinner, it takes just 30 minutes to prepare.Don't miss out on this creamy goodness!
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Ingredients
  

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

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)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic and ground chicken (or turkey) to the skillet. Cook until the meat is browned and fully cooked, about 5-7 minutes. Stir in the taco seasoning, mixing well.

      Pour in the diced tomatoes (with liquid) and chicken broth. Bring the mixture to a simmer.

        Stir in the pasta and corn kernels. Ensure the pasta is submerged in the liquid. Cover the skillet and let it cook for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

          Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and shredded cheese. Mix until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

            Remove from heat and let it sit for a couple of minutes to thicken slightly.

              Serve hot, garnished with fresh cilantro.

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