Quick & Easy 30 Minute Taco Pasta Skillet

Don’t stress this holiday season! Whip up this quick & easy 30 Minute Taco Pasta Skillet for dinner. All your favorite Mexican flavors mixed with rotisserie chicken, tomatoes and pasta. And it’s made in just one pan for easy cleanup too!

Closeup of spoonful of chicken, pasta, tomatoes and black beans above skillet.

Cheesy Taco Skillet

Did you know there were only 50 days until Christmas? This is my favorite time of year but also my busiest too. There are goodies to bake, Christmas chopping to start (yes, I’m one that gets a head start but it never seems to help as I’m still finishing up at the last minute), parties to hold and attend and, of course, keeping up with some great recipes for y’all to make to help make your seasons brighter.

Closeup of broiled cheesy goodness of taco pasta skillet.

So that’s why I’m bringing you an easy dinner dish, much like our Chicken & Tortellini Skillet and Seafood Stew, that can be on your table in 30 minutes. There’s not much fuss to it at all! It starts with a rotisserie chicken and uses easily found canned and packaged items. And, even better, it’s got all your favorite Mexican flavors and a touch of Italian with some fun spiral pasta. Bonus, it tastes great the night you make it and for next day’s hot lunches too.

Check out how easy this Taco Pasta Skillet is to make!

Ingredients for recipe placed in skillet.

  1. Start with a large skillet, saute onions and peppers then add garlic, taco seasoning, Rotel tomatoes and green chiles, pasta, black beans, chicken broth and milk. 

Simmered chicken, black beans, tomatoes and pasta in skillet.

  1. Simmer for about 15 minutes.

overhead of taco pasta in skillet sprinkled with cheese

  1. Sprinkle with cheese.

Digging into a browned cheesy skillet of taco flavors.

  1. Place under the broiler to brown and voila – dinner in one pan in around 30 minutes!

Serving of taco skillet in white bowl with a side of avocado.

I love to serve it with a side of fresh sliced avocado, ’cause you know, avocado is good with everything! You can also top it with sour cream and fresh salsa too.

Bite of taco seasoned chicken and pasta above white bowl.

Just look at that bite of deliciousness! So make your holiday season a little less stressful with this quick, easy and satisfying tasty dinner. Enjoy!

More Easy Recipes for Busy Weeknights

Easy Chicken Enchiladas from 2 Cookin Mamas

Mixed Grill Sheet Pan Dinner from 2 Cookin Mamas

One Pot Chili Mac and Cheese from Contentedness Cooking

BBQ Chicken Bacon Bake from 2 Cookin Mamas

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5 from 2 votes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Don't stress this holiday season! Whip up this easy 30 minute Taco Pasta for dinner. All your favorite Mexican flavors mixed with pasta & made in one pan!
Course: Main Course
Cuisine: Mexican
Keywords: chicken taco pasta skillet, taco pasta skillet, taco skillet
Servings: 6 servings
Calories: 582 kcal
Author: Linda Warren
  • 1 lb. rotisserie chicken, shredded
  • 4 Tablespoons taco seasoning
  • 1 Tablespoon olive oil (more if needed)
  • 2 cups onion, chopped
  • 2 cups bell peppers, yellow, red and/or orange, chopped
  • 2 teaspoons minced garlic
  • 2 cups chicken broth
  • 1/2 cup milk
  • 2 Tablespoons cornstarch
  • 10 oz Ro-Tel Diced Tomatoes & Green Chilies
  • 4 oz can green chiles
  • 8 oz Rotini or our favorite pasta
  • 1/2 teaspoon salt
  • 15.5 oz black beans, rinsed & drained (optional)
  • 1 cup cheddar cheese, shredded
  1. Shred the rotisserie chicken and toss with half of the taco seasoning. Set aside.
  2. In a large skillet, heat 1 tablespoon olive oil over high heat.
  3. Add onions and peppers, tossed with remaining taco seasoning, and cook until vegetables are slightly charred. If the pan gets too dry, add remaining olive oil.
  4. Add garlic and stir for 30 seconds.
  5. Stir in seasoned chicken and heat for 2 minutes. Remove contents to bowl.
  6. To the skillet, add chicken broth, milk that has been combined with cornstarch, diced tomatoes and green chilies, additional green chiles, dry pasta and salt. Stir to combine and bring to a boil.
  7. Reduce heat, cover and let simmer for about 15 minutes or until pasta is cooked to your liking.
  8. Add back in the chicken and vegetables and stir.
  9. Turn broiler on.
  10. Top taco pasta with shredded cheese and place under broiler until cheese has melted and is nice and brown.
  11. Serve immediately.
Recipe Notes

Great for Meal Prep

This recipe makes at least 6 servings. Since my family is now only the 2 of us I like to divide into servings and place in plastic containers.

You can refrigerate for 4-5 days and take out when you want a quick hot lunch or hectic weeknight dinner. Just pop in the microwave for a few minutes and voila - instant meal!

By the way, this also freezes well and keeps several months.

Nutrition Facts
Amount Per Serving
Calories 582 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g35%
Cholesterol 79mg26%
Sodium 883mg37%
Potassium 911mg26%
Carbohydrates 61g20%
Fiber 10g40%
Sugar 7g8%
Protein 36g72%
Vitamin A 2075IU42%
Vitamin C 85mg103%
Calcium 240mg24%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Quick & Easy 30 Minute Taco Pasta Skillet