Spicy Taco Pasta

If you ask me, combining tacos and pasta is one of those ideas that just makes sense.

This one-pot dinner brings together two weeknight favorites into something the whole family will actually eat. Seasoned ground chicken and colorful bell peppers simmer with a spiced tomato base that clings to every piece of pasta.

Black beans add heartiness while melted cheddar cheese ties it all together. The real fun comes at the table, where everyone can top their bowl with cool avocado, tangy yogurt, and fresh cilantro.

It’s an easy weeknight meal that comes together in about 30 minutes, perfect for busy evenings when you need something satisfying.

What Kind of Ground Chicken Should I Use?

You can use either ground chicken breast or ground dark meat chicken for this taco pasta, though they’ll give you slightly different results. Ground chicken breast is leaner and has a milder flavor, while dark meat ground chicken is juicier and has a richer taste that stands up well to all those taco seasonings. If you can’t find ground chicken at your store, you can easily substitute ground turkey or even ground beef – just keep in mind that beef will need a bit more draining after browning since it tends to release more fat. Whatever you choose, make sure to break it up well as it cooks so you get nice, even pieces throughout your pasta.

Options for Substitutions

This recipe is super forgiving and works well with whatever you have in your pantry:

• Ground chicken: Ground beef, turkey, or pork all work great here. You can even use plant-based crumbles if you want a vegetarian version. Just adjust the cooking time slightly if using beef, as it may release more fat.
• Bell peppers: Any color bell pepper works fine, or you can use poblano peppers for a milder kick. If you’re out of fresh peppers, a cup of frozen bell pepper mix will do the job.
• Pasta: Small pasta shapes like shells, elbows, or rotini are best for this dish. Avoid long noodles like spaghetti since they don’t mix as well with the other ingredients.
• Black beans: Pinto beans or kidney beans are solid alternatives. Just drain and rinse them the same way you would black beans.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican blend cheese all melt nicely and add good flavor. Use what you have on hand.
• Yogurt: Sour cream is the obvious swap here, but Greek yogurt works if you want to keep it lighter. Both add that cool, creamy contrast to the spicy pasta.

Watch Out for These Mistakes While Cooking

The biggest mistake when making taco pasta is adding the pasta without enough liquid, which leads to undercooked, crunchy noodles – make sure your water, salsa, and tomato sauce fully cover the pasta before simmering.

Another common error is lifting the lid too often to check on things, as this releases steam and extends cooking time, so resist the urge and only peek once around the 12-minute mark.

To avoid bland results, don’t skip browning the ground chicken properly in step 2 – you want some color on the meat before adding the spices, which helps develop deeper flavor.

Finally, drain and rinse your black beans before adding them to prevent the dish from becoming too watery and starchy.

What to Serve With Taco Pasta?

Taco pasta is pretty filling on its own, but I love serving it with some crispy tortilla chips and a side of guacamole or pico de gallo for scooping. A simple Mexican street corn salad (with corn, lime juice, cotija cheese, and a bit of mayo) makes a great cooling side that balances out the spices in the pasta. If you want to keep things really easy, just throw together a quick romaine lettuce salad with some lime dressing and a sprinkle of queso fresco. You could also warm up some flour tortillas on the side – they’re perfect for making little taco pasta wraps if you have leftovers.

Storage Instructions

Store: This taco pasta keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. Just wait for the toppings like avocado, yogurt, and cilantro and add those fresh when you’re ready to eat.

Freeze: You can freeze this for up to 3 months, but I recommend leaving out the cheese and fresh toppings until after reheating. The pasta might absorb some liquid as it sits, so you may want to add a splash of water or salsa when reheating to loosen it up.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stove over medium-low with a little extra water if needed. Once it’s hot, top with fresh cheese, avocado, a dollop of yogurt, and whatever else you’re craving that day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 100-110 g
• Fat: 65-75 g
• Carbohydrates: 200-220 g

Ingredients

For the pasta:

• 1 tbsp olive oil
• 1 lb ground chicken (I prefer Perdue ground chicken for a leaner result)
• 1 yellow onion
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 3 garlic cloves (freshly minced for best flavor and aroma)
• 1.5 tbsp chili powder
• 2 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 16 oz water
• 1.25 cup salsa (I use Pace Picante for a consistent heat level)
• 8 oz tomato sauce
• 1.5 cups pasta (rotini or penne works best to hold the sauce)
• 15 oz black beans
• 1.25 cup cheddar cheese

For the toppings:

• avocado (diced into 1/2-inch chunks)
• yogurt (Greek style adds a nice tang and richness)
• cilantro
• jalapeño
• lime wedges

Step 1: Prepare Mise en Place and Build the Spice Base

• 1 yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 3 garlic cloves
• 1.5 tbsp chili powder
• 2 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper

Dice the yellow onion into medium pieces, dice both bell peppers into 1/2-inch pieces, and mince the garlic cloves fresh.

In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, salt, and black pepper—this pre-mixed spice blend will ensure even distribution and prevent clumping when it hits the pan.

Having everything prepped and ready allows you to work quickly once the chicken starts cooking, which is crucial for building layers of flavor.

Step 2: Brown the Chicken and Sauté the Vegetables

• 1 tbsp olive oil
• 1 lb ground chicken
• diced onion from Step 1
• diced bell peppers from Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Add the ground chicken and cook for 5-6 minutes, breaking it apart with a spoon as it cooks until it’s no longer pink.

Add the diced onion and both bell peppers and continue cooking for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly.

This step builds the foundation of the dish by rendering some fat from the chicken and developing color on the vegetables.

Step 3: Bloom the Spices and Create the Flavor Base

• minced garlic from Step 1
• spice mixture from Step 1

Add the minced garlic and the spice mixture from Step 1 to the skillet and cook for 30 seconds, stirring constantly, until fragrant.

This short blooming time activates the spices and releases their essential oils into the fat, creating a much deeper and more complex flavor than if the spices were added later.

You’ll immediately notice the aroma intensify—that’s exactly what you want.

Step 4: Deglaze and Build the Sauce

• 16 oz water
• 1.25 cup salsa
• 8 oz tomato sauce
• 1.5 cups pasta
• 15 oz black beans

Pour in the 16 oz of water, 1.25 cups of salsa, and 8 oz of tomato sauce, stirring well to combine and scrape up any browned bits stuck to the bottom of the pan.

These liquid ingredients create the sauce base that will cook the pasta and carry all the flavors.

Add the 1.5 cups of pasta directly to the skillet along with the black beans (drained and rinsed if canned), and stir everything together to distribute the pasta evenly.

Step 5: Simmer Until Pasta is Tender and Sauce Thickens

Cover the skillet and reduce the heat to medium.

Simmer for 12-15 minutes, stirring occasionally to prevent sticking and ensure even cooking.

The pasta will absorb the liquid and soften while the flavors meld together.

Around the 10-minute mark, check the pasta’s tenderness—it should have a slight bite but be fully cooked.

The sauce will reduce and thicken naturally as it simmers, coating the pasta beautifully.

Step 6: Finish with Cheese and Final Seasoning

• 1.25 cup cheddar cheese

Once the pasta is tender and most of the liquid has been absorbed, remove the skillet from heat.

Stir in 5/8 cup (or half) of the cheddar cheese until fully melted and incorporated, which adds a creamy richness to the dish.

Taste and adjust seasoning if needed.

Divide the pasta into serving bowls and top each portion with the remaining cheddar cheese, which will melt slightly from the residual heat.

Step 7: Serve with Fresh Toppings

• avocado
• yogurt
• cilantro
• jalapeño
• lime wedges

Serve the taco pasta hot while the cheese is still melting.

Arrange the diced avocado, a dollop of Greek yogurt, fresh cilantro, sliced jalapeño, and lime wedges on the side or on top of each bowl, allowing diners to customize their bowl.

I find Greek yogurt adds a wonderful creamy coolness that complements the spiced pasta beautifully, and the lime brightens everything up.

Spicy Taco Pasta

Delicious Spicy Taco Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 1925 kcal

Ingredients

  

For the pasta::

• 1 tbsp olive oil
• 1 lb ground chicken (I prefer Perdue ground chicken for a leaner result)
• 1 yellow onion
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 3 garlic cloves (freshly minced for best flavor and aroma)
• 1.5 tbsp chili powder
• 2 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 16 oz water
• 1.25 cup salsa (I use Pace Picante for a consistent heat level)
• 8 oz tomato sauce
• 1.5 cups pasta (rotini or penne works best to hold the sauce)
• 15 oz black beans
• 1.25 cup cheddar cheese

For the toppings::

• avocado (diced into 1/2-inch chunks)
• yogurt (Greek style adds a nice tang and richness)
• cilantro
• jalapeño
• lime wedges

Instructions

 

• Dice the yellow onion into medium pieces, dice both bell peppers into 1/2-inch pieces, and mince the garlic cloves fresh. In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, salt, and black pepper—this pre-mixed spice blend will ensure even distribution and prevent clumping when it hits the pan. Having everything prepped and ready allows you to work quickly once the chicken starts cooking, which is crucial for building layers of flavor.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook for 5-6 minutes, breaking it apart with a spoon as it cooks until it's no longer pink. Add the diced onion and both bell peppers and continue cooking for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly. This step builds the foundation of the dish by rendering some fat from the chicken and developing color on the vegetables.
• Add the minced garlic and the spice mixture from Step 1 to the skillet and cook for 30 seconds, stirring constantly, until fragrant. This short blooming time activates the spices and releases their essential oils into the fat, creating a much deeper and more complex flavor than if the spices were added later. You'll immediately notice the aroma intensify—that's exactly what you want.
• Pour in the 16 oz of water, 1.25 cups of salsa, and 8 oz of tomato sauce, stirring well to combine and scrape up any browned bits stuck to the bottom of the pan. These liquid ingredients create the sauce base that will cook the pasta and carry all the flavors. Add the 1.5 cups of pasta directly to the skillet along with the black beans (drained and rinsed if canned), and stir everything together to distribute the pasta evenly.
• Cover the skillet and reduce the heat to medium. Simmer for 12-15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta will absorb the liquid and soften while the flavors meld together. Around the 10-minute mark, check the pasta's tenderness—it should have a slight bite but be fully cooked. The sauce will reduce and thicken naturally as it simmers, coating the pasta beautifully.
• Once the pasta is tender and most of the liquid has been absorbed, remove the skillet from heat. Stir in 5/8 cup (or half) of the cheddar cheese until fully melted and incorporated, which adds a creamy richness to the dish. Taste and adjust seasoning if needed. Divide the pasta into serving bowls and top each portion with the remaining cheddar cheese, which will melt slightly from the residual heat.
• Serve the taco pasta hot while the cheese is still melting. Arrange the diced avocado, a dollop of Greek yogurt, fresh cilantro, sliced jalapeño, and lime wedges on the side or on top of each bowl, allowing diners to customize their bowl. I find Greek yogurt adds a wonderful creamy coolness that complements the spiced pasta beautifully, and the lime brightens everything up.