Taco Pasta Skillet with Chicken and Beans Recipe

If you’re craving a dinner that’s bursting with bold flavors, super easy to make, and perfect for busy weeknights, this Taco Pasta Skillet with Chicken and Beans Recipe is going to become your new best friend. I absolutely love how this dish combines the comforting, saucy pasta you love with all the spicy, smoky goodness of tacos — plus protein-packed chicken and beans to keep you full and happy. Trust me, once you try this one, it’ll be on repeat in your kitchen.

this Recipe

Ingredients You’ll Need

I like how simple and fresh the ingredient list is for this Taco Pasta Skillet with Chicken and Beans Recipe — everything combines to create that classic taco flavor but in a pasta dish that feels like chilly nights at home. Shopping tip: opt for whole wheat pasta if you can to sneak in some extra fiber.

• Extra-virgin olive oil: Adds a subtle fruity richness; heats well for browning chicken.
• Ground chicken or turkey: Lean protein that soaks up the spices beautifully without being heavy.
• Yellow onion: Provides sweetness and depth when sautéed.
• Green and red bell peppers: Fresh color and crunch, plus complementary sweetness.
• Garlic: The secret weapon for that unmistakable bold aroma.
• Chili powder, cumin, oregano: The taco spice trio that brings authentic Southwestern flair.
• Kosher salt and black pepper: Balance and seasoning—don’t skip!
• Water, salsa, tomato sauce: Liquids that create a flavorful sauce base and cook the pasta.
• Whole wheat pasta: Hearty and healthy, holds sauce well; rotini or shells work great.
• Black beans: Add creaminess and protein—rinse well to reduce sodium.
• Sharp cheddar cheese: Melts and adds lovely tang, or swap for pepper jack if you want a kick.
• Optional toppings: Avocado, Greek yogurt, fresh cilantro, jalapeños—personalize to your liking!

Variations

This Taco Pasta Skillet with Chicken and Beans Recipe is a total crowd-pleaser, and I love switching things up depending on what’s in my fridge or my mood. Don’t be afraid to customize it — you might find your new favorite way to enjoy it!

• Use ground beef or turkey: I sometimes swap out chicken for ground beef when I want that deeper, richer flavor, and the dish still comes together just as easily.
• Spicy vs mild: Adjust the chili powder and salsa heat level based on your family’s spice tolerance; I keep a mild salsa on hand for little ones and add jalapeños on top for adults.
• Vegetarian version: Replace chicken with extra beans or firm tofu crumbles and boost the seasoning to keep it flavorful.
• Cheese swap: Pepper jack brings awesome heat if you like it spicy, while Monterey Jack makes the dish extra creamy.

How to Make Taco Pasta Skillet with Chicken and Beans Recipe

Step 1: Sauté Your Aromatics and Brown the Chicken

Heat the olive oil in a large, deep skillet over medium-high heat — when the oil shimmers but isn’t smoking, add your ground chicken, diced onion, and both bell peppers. Break the chicken apart with a wooden spoon as it cooks. I like to stir every couple of minutes so everything softens evenly and the meat browns nicely. This usually takes about 8 minutes, until the chicken is cooked through and the onions turn translucent.

Step 2: Add Your Taco Spices and Garlic

Now stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook everything just for 30 seconds or so until you can really smell that warm, spicy aroma. This step is what transforms the dish and makes it sing with flavor — don’t rush. Your kitchen will smell amazing, trust me.

Step 3: Build Your Sauce and Add Pasta + Beans

Pour in the water, salsa, and tomato sauce, then stir to combine. Toss in the uncooked pasta and the black beans, making sure everything is mixed well — this is where the magic happens as the pasta cooks right in the sauce. Lower the heat to medium-low and cover the skillet with a lid.

Step 4: Simmer Until Pasta is Tender and Sauce is Thickened

Let the whole skillet simmer gently for about 12 to 15 minutes, stirring occasionally to prevent sticking. Keep an eye on the liquid level — if it starts to dry up before the pasta is cooked through, just add a splash of water. I’ve learned that patience is key here; you want your pasta al dente and the sauce rich and flavorful, not dry or mushy.

Step 5: Finish with Cheese and Serve Hot

Once the pasta is just right, remove the skillet from the heat and stir in half of your shredded cheese until it melts in beautifully. Then sprinkle the rest on top for that irresistible cheesy crust. Serve immediately with any toppings you like — avocado and a dollop of Greek yogurt are my favorite combo for adding creaminess and cooling heat.

How to Serve Taco Pasta Skillet with Chicken and Beans Recipe

Garnishes

I’m all about adding bright, fresh garnishes that contrast with the rich pasta. Sliced avocado adds creaminess, and a dollop of nonfat Greek yogurt works great as a cooling substitute for sour cream. Fresh cilantro brings a pop of herbaceous flavor, and if you like some heat, thin slices of jalapeño are wonderful. I also love serving it with a squeeze of lime for brightness.

Side Dishes

For sides, I usually keep it simple — a crisp green salad with lime vinaigrette complements the flavors perfectly. Sometimes, I serve it with corn tortilla chips for a little crunch or even a side of Mexican street corn salad if I’m feeling fancy.

Creative Ways to Present

For a festive dinner, I once spooned this pasta into little mini cast iron skillets, sprinkled extra cheese, and popped them under the broiler for a quick golden top. It made everyone feel special and made a great presentation for taco night parties!

Make Ahead and Storage

Storing Leftovers

When I have leftovers — which doesn’t happen often because my family loves this skillet — I store them in airtight containers in the fridge. It stays fresh and tasty for up to 4 days, perfect for quick lunches or easy dinners later in the week.

Freezing

I’ve also frozen this dish successfully by letting it cool completely, then portioning into freezer-safe containers. It can last up to 3 months frozen. Just remember to thaw overnight in the fridge before reheating to get the best texture and flavor.

Reheating

To reheat, I prefer warming it gently on the stove in a covered pan over medium-low heat, stirring occasionally and adding a splash of water if it looks dry. The microwave works well too—just cover it so it doesn’t dry out and stir halfway through to heat evenly.

FAQs

Final Thoughts

This Taco Pasta Skillet with Chicken and Beans Recipe holds a special place on my dinner table because it’s one of those meals that feels like a little celebration of flavors — without the fuss or extra dishes. It’s hearty, comforting, and full of zest, and I know you’ll enjoy it just as much as I do. Whether you’re cooking for family, friends, or just yourself, it’s a quick, tasty option that’s sure to please. Give it a try tonight, and I promise you’ll have a new favorite weeknight meal.

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