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Mexican Chicken Alfredo Pasta Bake is a quick and easy dinner recipe that adds a southwestern twist to chicken alfredo. This baked alfredo recipe includes alfredo sauce, salsa, taco seasoning and lots of cheese! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Italian, Mexican
Keyword: mexican chicken alfredo pasta bake
Servings: 8
Author: Butter With A Side of Bread


  • 16 oz rotini pasta
  • 2 pounds chicken breast cubed
  • 1/2 medium onion chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 16 oz jars alfredo sauce
  • 1 cup grated Parmesan cheese
  • 1 cup shredded cheddar or Colby Jack cheese, divided mix 1/2 cup in the recipe and then reserve 1/2 cup to sprinkle on top right before baking
  • 1 cup medium salsa
  • 1-2 Tbsp taco seasoning I used 2 and it was a little spicy so use less if desired


  • Cook the pasta according to package directions and then set aside after draining and rinsing with cold water.
  • In a large skillet, cook onion, chicken, salt and pepper over medium heat until chicken is no longer pink.
  • Add the alfredo sauce and heat until boiling, then add the cheeses, salsa and taco seasoning.
  • Add the cooked pasta and then divide mixture between two greased 8-inch square pans. If you would like more cheese, add a sprinkle of cheddar or Colby Jack on top before covering the pans with foil.
  • Bake at 350° for 30 minutes.