Chicken Alfredo Tacos Dinner (Printer-Friendly)

Creamy Alfredo linguine, grilled chicken, and melted cheese stuffed in crunchy taco shells baked golden and bubbly.

# What You'll Need:

01 - 8 oz linguine pasta

02 - 1 cup jarred Alfredo sauce

03 - 1/2 cup drained Rotel diced tomatoes and green chilies

04 - 1/2 teaspoon salt

05 - 1/4 teaspoon black pepper

06 - 1/4 teaspoon garlic powder

07 - 1 1/2 cups shredded mozzarella cheese

08 - 1 1/2 cups cooked grilled chicken, shredded or diced

09 - 6 Cheesy Blasted Stand N Stuff taco shells

01 - Bring a large pot of salted water to a rolling boil. Add linguine and cook until just under al dente. Drain and set aside.

02 - Heat Alfredo sauce in a medium saucepan over medium heat until it begins to simmer gently.

03 - Stir in drained Rotel tomatoes, salt, pepper, and garlic powder into the sauce. Stir constantly to avoid scorching and blend flavors.

04 - Add cooked linguine to the sauce and toss thoroughly to evenly coat pasta with creamy mixture.

05 - Stir in 1 cup of shredded mozzarella and the cooked chicken until cheese melts and ingredients are well combined.

06 - Arrange taco shells upright in a greased baking dish. Spoon generous portions of pasta filling into each shell.

07 - Sprinkle remaining 1/2 cup shredded mozzarella evenly over the filled taco shells.

08 - Bake in a preheated 400°F oven for approximately 10 minutes, until cheese is melted and edges become crispy.

09 - Allow tacos to cool for a minute or two before serving. Enjoy warm with a crisp bite and creamy texture.

01 - Toast taco shells before filling to maintain extra crispness. Let filling cool slightly before assembling to prevent sogginess.

02 - Leftovers keep refrigerated up to three days; reheat in oven or air fryer to restore shell crunch.