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Exploring the fusion of flavors can lead to delightful culinary discoveries, and one such creation is the Green Chili Chicken Pasta Tacos. This unique dish marries the comforting elements of pasta with the traditional appeal of tacos, resulting in a meal that’s both satisfying and easy to prepare. Perfect for family dinners or casual gatherings, this recipe combines tender chicken, zesty green chilies, and a medley of toppings nestled in warm corn tortillas.

Green Chili Chicken Pasta Tacos

Discover the delicious fusion of flavors with Green Chili Chicken Pasta Tacos! This unique dish combines the comforting texture of fusilli pasta with zesty green chilies and tender chicken, all nestled in warm corn tortillas. Ideal for family dinners or casual gatherings, this recipe is not just easy to prepare but also customizable to suit your taste. Get ready to impress with this flavorful and satisfying meal that is sure to become a new favorite!
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Ingredients
  

2 cups cooked fusilli pasta

1 pound boneless chicken breasts, diced

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 can (7 oz) diced green chilies

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

8 small taco-sized corn tortillas

1 cup shredded cheese (cheddar or Monterey Jack)

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

Lime wedges for serving

Sour cream for topping (optional)

Instructions
 

Cook the Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken and season with salt, pepper, cumin, smoked paprika, and chili powder. Sauté until the chicken is cooked through and golden brown, about 5-7 minutes.

    Add Aromatics: Add the chopped onion and minced garlic to the skillet with the chicken. Cook for another 2-3 minutes until the onion is translucent.

      Stir in Chilies and Broth: Add the canned green chilies and chicken broth to the skillet. Bring to a simmer and let it cook for about 5 minutes until it thickens slightly.

        Combine Pasta: Gently fold in the cooked fusilli pasta into the skillet, ensuring all the pasta is coated with the sauce. If the mixture seems too dry, add a splash more chicken broth.

          Prepare Tortillas: In a separate dry skillet, lightly warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

            Assemble Tacos: Take a warm tortilla and spoon a generous helping of the green chili chicken pasta mix onto the center. Top with shredded cheese, halved cherry tomatoes, and fresh cilantro.

              Serve: Squeeze fresh lime juice over the assembled tacos and serve with sour cream on the side if desired.

                Prep Time, Total Time, Servings:

                  20 minutes | 30 minutes | Serves 4-6