Mexican Chicken Alfredo

Prep Time
Cook Time
Ready In

Recipe: #464

October 14, 2011

"I found this recipe in a Taste of Home magazine. It sounded so yummy; I just had to try it!! The only change I made to the original recipe was to add a few chilli flakes for garnish. It was enjoyed by all."

Original is 6 servings


  • Serving Size: 1 (395 g)
  • Calories 720.3
  • Total Fat - 12.6 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 382.4 mg
  • Sodium - 785.7 mg
  • Total Carbohydrate - 113.9 g
  • Dietary Fiber - 9.7 g
  • Sugars - 31.8 g
  • Protein - 40.1 g
  • Calcium - 273 mg
  • Iron - 5 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook pasta to package directions.

Step 2

Meanwhile, in large skillet over medium heat, cook the chicken, onion, salt and pepper in oil until chicken is no longer pink.

Step 3

Stir in Alfredo sauce; bring to a boil.

Step 4

Stir in cheese, salsa, milk and taco seasoning.

Step 5

Drain pasta; toss with chicken mixture.

Step 6

Divide between 2 greased 8” square baking dishes.

Step 7

Cover and bake at 350 degrees Fahrenheit for 30-35 minutes or until bubbly.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the chicken, make sure to choose boneless, skinless pieces for easier preparation.
  • When choosing the salsa, pick one with a medium heat level to ensure the dish has the desired amount of spice.

  • Substitute the chicken breast for turkey breast. This substitution will reduce the amount of fat and cholesterol in the meal, making it a healthier option.
  • Substitute the canola oil for olive oil. This substitution will increase the amount of healthy fats in the meal, as olive oil is a good source of monounsaturated fats.

Vegetarian Mexican Chicken Alfredo Replace the chicken with 2 cups of chopped vegetables of your choice, such as bell peppers, mushrooms, zucchini, and carrots. Omit the canola oil and sauté the vegetables with a tablespoon of olive oil. Add a can of black beans to the sauce for extra protein.

Vegetarian Mexican Fajita Alfredo Replace the chicken with 2 cups of chopped vegetables of your choice, such as bell peppers, mushrooms, zucchini, and carrots. Sauté the vegetables with a tablespoon of olive oil and a teaspoon of fajita seasoning. Add a can of black beans to the sauce for extra protein. Serve over warm tortillas or cooked rice.

RECOMMENDED DISH: Mexican Street Corn Salad - This creamy and flavorful salad is a perfect side dish to the Mexican Chicken Alfredo. It adds a delicious contrast of flavors and textures, with the sweetness of the corn, the creaminess of the mayonnaise and Cotija cheese, and the crunch of the toasted pepitas.

RECOMMENDED DISH: Mexican Rice - This flavorful side dish is the perfect accompaniment to the Mexican Chicken Alfredo. It's a simple dish to make, yet it adds a great depth of flavor to the meal. The rice is cooked with onions, garlic, and a variety of spices, and it's a great way to add a bit of heat to the dish.


Q: How long should I bake the Mexican Chicken Alfredo?

A: Bake the Mexican Chicken Alfredo at 350 degrees Fahrenheit for 30-35 minutes or until bubbly.

Q: What ingredients do I need to make Mexican Chicken Alfredo?

A: You will need chicken breast, salsa, cream cheese, cheddar cheese, sour cream, and fettuccine noodles.

5 Reviews


Wonderful pasta! I wanted to make this but I did not have all the ingredients. So I made the Alfredo sauce and the taco seasoning. Love the Mexican flavours! And just the right amount of heat for us! Quick and easy dinner for sure. Will be made again! Thank you for sharing Bea! Made for Billboard Recipe Tag.


review by:
(2 Feb 2024)

Karen E

yum, a very simple pasta dish, easily assembled for a weeknight dinner and delicious,will remember this one, thanks Bea! Made and enjoyed for Consideration Tag Game


review by:
(11 Nov 2015)


Made this for lunch for the kiddos and they loved it. I cut the recipe down for two. I tasted it before serving and it was so yummy!


review by:
(18 Jul 2015)

Chef shapeweaver

I made this recipe on 8/28/12 for the "Billboard Recipe Tag Game". And just as AnnJMe did, I also cut the recipe in half.For the Taco Seasoning, I used a homemade blend which is much better than a store bought.I did make a slight error with the milk,it was left out.Other than cutting it in half and forgetting the milk the recipe was made as it was written. And like AnnJMe, I too had a lot leftover for my lunch.I thought the taste was very good,but my SO thought it was just that's the reason for the 4 star rating. Thanks for posting and, " Keep Smiling :) "


review by:
(29 Aug 2012)


I cut this in half for just me, and then had it for supper and then for lunch today. It was great both times!


review by:
(21 May 2012)

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Fun facts:

Fun Fact 1:Mexican Chicken Alfredo is a twist on the classic Italian dish, Fettuccine Alfredo. The recipe originated in Rome, Italy and was made famous by the restaurant Alfredo alla Scrofa in 1914. The dish was made popular by the actor Douglas Fairbanks and his wife, Mary Pickford, who visited the restaurant and enjoyed the dish.

Fun Fact 2:The addition of salsa to Mexican Chicken Alfredo is a nod to the traditional Mexican dish, Chicken Alfredo. This dish was developed in the late 1800s by a Mexican chef named Alfredo Guerrero. He combined the classic Italian ingredients of cheese and cream with Mexican flavors such as fresh chilies, cilantro, and jalapenos to create the unique dish.