Chicken Taco Fettuccine

Prep Time
Cook Time
Ready In

Recipe: #8809

March 30, 2013

"I found this recipe in the Jan/Feb.2007 Simple and Delicious cooking magazine. It was submitted by Carey Judy of Paris, Tennessee. This recipe calls for cubed cooked chicken, but I'm pretty sure that shredded would work just as well. For the taco seasoning,use homemade if you have it(much better than store bought). To make a complete meal, serve with your favorite green salad and garlic bread. Posted to ZAZZ on March 30th.,2013."

Original is 4 servings


  • Serving Size: 1 (91.7 g)
  • Calories 287.5
  • Total Fat - 8.3 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 56.5 mg
  • Sodium - 43.2 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 6.4 g
  • Sugars - 0.1 g
  • Protein - 8.2 g
  • Calcium - 57.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook pasta according to package directions.

Step 2

Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through.

Step 3

Whisk in cream and taco seasoning until blended.

Step 4

Cook until heated through, DO NOT BOIL.

Step 5

Stir in parmesan cheese.

Step 6

Drain pasta, toss with chicken mixture.


No special items needed.

2 Reviews


I had some leftover cooked chicken and this recipe was perfect.I cut the recipe back to two servings. I used 2% milk instead of Whipping cream and added 1/2 teaspoon flour. I was a bit heavy on the taco seasoning (Ilove spice). I used Tofu Pasta. Shapes I loved this recipe - You are the Leftover Queen of Zazz for sure


review by:
(30 Jul 2014)


This is soooo good! I bought a rotisserie chicken and tore it by hand for this, and used homemade taco seasoning (low sodium). Garnished with a wee bit more cheese and cilantro. Just enough heat that it does not over power the chicken. Thank you Shapes for sharing. Will definitely be made again! Made for the Alphabet Soup Tag Game.


review by:
(29 Jan 2014)

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