One Pot Chicken Queso Pasta

One Pot Chicken Queso Pasta – an easy, family-friendly dinner made with chicken, taco seasoning, salsa, and creamy queso. Everything cooks in one pot for a quick meal with minimal cleanup. Cheesy taco pasta loaded with flavor and ready in under 30 minutes!

One Pot Mexican Taco Pasta

If you love tacos and cheesy pasta, this one hits both cravings at once. This One Pot Chicken Queso Pasta is creamy, a little zesty, and packed with flavor from taco seasoning, salsa, and melty cheese. The elbow macaroni soaks up all that savory chicken broth and queso goodness, giving you a rich, comforting dish that tastes like cheesy taco pasta in the best way. Even better, everything cooks in one pot, so cleanup is quick and easy! It’s perfect for a busy weeknight or a laid-back dinner at home.

How to Make One Pot Chicken Queso Pasta

This recipe is super easy to make with only a few simple ingredients. Start by cutting the chicken into bite-size pieces and tossing it with taco seasoning. Cook it in a large skillet or pot over medium-high heat until it’s no longer pink. This step builds the base flavor for the whole dish.

Next, add chicken broth to the pan and stir in the uncooked elbow macaroni. Bring everything to a boil, then cover and reduce the heat to a gentle simmer. Let it cook until the pasta is tender and most of the liquid is absorbed. Give it a stir occasionally so nothing sticks.

Once the pasta is cooked, stir in the cubed Velveeta cheese and salsa. Keep the heat on low and stir until the cheese melts into a smooth, creamy sauce that coats every piece of pasta and chicken. Serve it right away while it’s hot and extra cheesy.

Helpful Tips & Frequently Asked Questions

• You can swap elbow macaroni for rotini, penne, or rigatoni – just adjust cook time as needed.
• You can substitute ground chicken, ground turkey, or lean ground beef for the chicken.
• Don’t overcook the pasta; aim for al dente so it doesn’t get mushy.
• Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
• Can I use cheddar cheese instead of Velveeta? Yes, but the texture will be a little different. Cheddar doesn’t melt as smooth as Velveeta, so the sauce may be less creamy.
  • For best results, use freshly shredded cheddar and add a splash of milk or chicken broth while melting to keep the sauce smooth.
• If the sauce gets too thick, add a splash of chicken broth or milk to loosen it up.
• Want to add more texture? Stir in black beans, corn, or diced bell peppers.
• For extra flavor, top with fresh cilantro, sour cream, or sliced avocado before serving.
• Use mild, medium, or hot salsa depending on your preferred heat level.
  • Can substitute a can of Rotel diced tomatoes and green chiles.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat in the microwave or on the stovetop over medium-low heat, adding a little liquid if needed.
• This dish doesn’t freeze well due to the cheese sauce, but it’s great for leftovers during the week.

What to Serve with One Pot Chicken Queso Pasta

This easy one-pot meal is a staple at our house. The whole family loves it and I love the easy clean up! This dish is hearty on its own, but it pairs well with simple sides to round things out. 

• A crisp green salad with a light dressing balances the rich, cheesy sauce nicely. 
• Garlic bread or warm rolls are always a good idea for scooping up any extra queso sauce. 
• If you want to lean into the taco flavors, serve it with chips and fresh salsa or guacamole on the side.
• Roasted veggies or a quick sauté of peppers and onions also work well to add a little freshness to the meal.

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