Description
Okay, so you thought tacos and pasta couldn’t exist in the same universe? Think again, friend. These Chicken Alfredo Tacos are what happens when Italian comfort food crashes into Taco Tuesday and they decide to become best friends forever. We’re talking crispy taco shells or soft flour tortillas filled with creamy, garlicky Alfredo sauce, tender seasoned chicken, and all the melty cheese your heart desires. It’s the kind of fusion food that makes people stop mid-bite and say “wait, this shouldn’t work but it REALLY does.” My Italian grandmother was skeptical until she tried one, then she ate three more and asked if I could teach her how to make them. That’s the ultimate seal of approval right there.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, diced into bite-size pieces
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For the Alfredo Sauce:
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
- Pinch of nutmeg (trust me on this)
For the Tacos:
- 12 taco shells (hard or soft flour tortillas)
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
For the Toppings:
- 1 cup cherry tomatoes, diced
- 1/2 cup bacon, cooked and crumbled
- Fresh basil or parsley, chopped
- Extra Parmesan for sprinkling
- Crushed red pepper flakes
- Garlic bread crumbs (optional but amazing)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season diced chicken with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Cook chicken for 6-8 minutes until golden and cooked through.
Remove from skillet and set aside. Don’t clean the pan – we need that flavor!
In the same skillet, melt butter over medium heat.
Add minced garlic and cook for about 1 minute until fragrant. Don’t burn it!
Pour in heavy cream and milk. Bring to a gentle simmer.
Gradually whisk in Parmesan cheese until melted and smooth.
Add mozzarella and stir until incorporated.
Season with salt, pepper, and just a tiny pinch of nutmeg. This is the secret weapon.
Let it simmer for 3-4 minutes until thickened. It should coat the back of a spoon.
Add cooked chicken back to the Alfredo sauce.
Toss to coat every piece in that creamy goodness.
Let it hang out together for a minute so the flavors get acquainted.
Taste and adjust seasoning – this should be bold and flavorful!
If using hard shells, warm them in the oven at 350°F for 5 minutes to crisp up.
If using soft tortillas, warm them in a dry skillet or microwave wrapped in a damp towel.
Sprinkle a bit of mozzarella in each taco shell first (it acts like glue).
Spoon generous amounts of chicken Alfredo into each shell.
Top with more shredded cheese because we don’t do moderation here.
If you want that Instagram-worthy cheese pull, place assembled tacos on a baking sheet.
Pop them under the broiler for 2-3 minutes until cheese is bubbly and golden.
Watch them like a hawk – broilers are sneaky and will burn things fast!
Add diced tomatoes, bacon crumbles, and fresh herbs.
Sprinkle with extra Parmesan and red pepper flakes.
Serve immediately while everything is hot and melty.
Prepare for people to make happy noises with every bite.
Notes
Serve with a Caesar salad to keep the Italian vibes going.
Garlic bread on the side for extra carb-loading (no judgment here).
A light, crisp white wine pairs beautifully if you’re feeling fancy.
Keep extra Alfredo sauce warm in a bowl for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~340 kcal
- Carbohydrates: ~14g
- Protein: ~22g