Pasta Tacos? Trust Me, This Fusion Magic is Your New Favorite Meal!
Hey friends, Emily here! Raise your hand if you’ve ever been stuck in that eternal dinner debate: creamy, cheesy comfort food OR bold, smoky, handheld fun? What if I told you that you don’t have to choose? What if I told you that the best parts of a perfectly cheesy bowl of mac n’ cheese and the zesty joy of a taco could have a delicious baby? Enter the glorious, slightly chaotic, and utterly irresistible world of Pasta Tacos with Chipotle Chicken & Mac.
I’m talking crispy taco shells cradling smoky, spicy shredded chicken, piled high with the creamiest, dreamiest elbow mac, and finished with a cool, tangy avocado crema that cuts through all that richness. It’s a flavor and texture party in every single bite. This isn’t just a recipe; it’s a mood. It’s for Taco Tuesday when you want to show off, for game day when you need the ultimate crowd-pleaser, or for that random Wednesday when your soul needs a hug but your taste buds want an adventure. It’s my kind of cooking—fun, fearless, and focused on flavor. So, tie on your favorite apron (the messy one is totally acceptable), and let’s make something ridiculously delicious together!
The “Aha!” Moment That Started It All
This recipe was born from what I like to call “Beautiful Kitchen Chaos.” Picture this: It’s a busy weeknight, and my fridge contains leftovers from three different meals—some leftover rotisserie chicken, a small bowl of mac n’ cheese from last night’s side dish, and a couple of lonely avocados. My stomach was rumbling, and my brain was tired. I saw the taco shells in the pantry and had one of those lightbulb moments. What if…?
I remember standing there, assembling the first one with a smirk, thinking, “This is either genius or a complete disaster.” I took that first bite, and my eyes went wide. The crunch of the shell, the warm, creamy mac, the spicy chicken—it was insane in the best possible way! It immediately took me back to being a kid, when the best dinners were the “choose your own adventure” ones where you got to build your own tacos. This felt like that, but all grown up and packed with bolder flavors. That happy accident is now a regular in my recipe rotation, and I’m so thrilled to share the *proper*, perfected version with you!
Gathering Your Flavor Party Crew
Here’s everything you need to bring these fusion bites to life. I’ve added my chef-y notes to help you shop and substitute like a pro!
- 8 small crispy taco shells: The vessel for all our goodness! I love the stand-and-stuff style for stability, but classic U-shaped ones work too. Chef’s Insight: Give them a quick 3-4 minute warm-up in the oven before filling—it makes them extra crisp and less likely to crack.
- 1 cup cooked elbow macaroni: About ½ cup uncooked. This is our comforting, carby base. Sub Tip: Any small pasta works—ditalini, small shells, even cavatappi for a fun twist!
- 1 tbsp butter & ½ cup milk: The start of our super simple, luscious cheese sauce. Chef’s Insight: Whole milk makes the sauce richer, but 2% works perfectly. For extra decadence, swap the milk for half-and-half.
- 1 cup shredded cheddar cheese: Sharp cheddar is my go-to for its tangy punch that stands up to the chipotle. Sub Tip: A Monterey Jack blend, pepper jack for more heat, or even a smoked gouda would be incredible here.
- 1½ cups cooked shredded chipotle chicken: The star of the show! Big Time-Saver: A store-bought rotisserie chicken is your best friend here. Simply shred it and toss with the spices below. For homemade, just season and bake or sauté 2 chicken breasts.
- 1 tsp smoked paprika & ½ tsp garlic powder: This dynamic duo amplifies the smoky, savory notes in the chicken. Chef’s Insight: Smoked paprika is non-negotiable for me—it adds a depth regular paprika just can’t match.
For the Avocado Crema:
- 1 ripe avocado: Look for one that yields slightly to gentle pressure. Chef’s Hack: If you’re prepping ahead, keep the avocado pit in the blended crema and press plastic wrap directly on the surface to prevent browning.
- ¼ cup sour cream: Adds a lovely tang and creamy body. Sub Tip: Plain Greek yogurt is a fantastic, protein-packed alternative.
- Juice of 1 lime: Fresh is best! It brightens everything up. Pro Tip: Roll the lime firmly on the counter before juicing to get every last drop.
- Salt to taste: Start with a pinch and build from there. It makes all the other flavors pop.
Let’s Build Some Magic: Step-by-Step
Don’t be fooled by how easy this is—the layers of flavor are seriously impressive. Follow these steps, and you’ll be a pasta taco pro in no time.
- Prep Your Components: Start by cooking your elbow macaroni according to package directions until al dente. While it cooks, shred your chicken and mix it with the smoked paprika and garlic powder in a bowl. Give it a good toss so every strand gets coated in that smoky goodness. This is also the perfect time to preheat your oven to 350°F (175°C) to warm those taco shells.
- Make the Creamy Mac: In a small saucepan over medium heat, melt the butter. Pour in the milk and let it get warm (don’t boil!). Reduce the heat to low and stir in the shredded cheddar until it’s completely melted and smooth. Chef’s Hack: Adding the cheese off the direct heat prevents it from seizing up and getting grainy. Fold in your drained, cooked macaroni until it’s luxuriously coated. Cover and set it aside.
- Whip Up the Avocado Crema: In a blender or food processor, combine the avocado flesh, sour cream, lime juice, and a big pinch of salt. Blend until it’s completely smooth and pale green. Little Tip: If it’s too thick, add a teaspoon of water or milk to get it to a perfect drizzling consistency. Taste and adjust salt or lime as needed. Scrape into a bowl.
- Warm & Crisp the Shells: Place your taco shells on a baking sheet and warm them in the preheated oven for 3-4 minutes. This is a GAME CHANGER. It revives their crunch and makes them more resilient against the saucy fillings.
- The Grand Assembly: Now for the fun part! Set up a little assembly line. Into each warm shell, start with a layer of the smoky chipotle chicken. Next, add a generous scoop of your creamy mac. Finally, finish it all off with a beautiful drizzle (or dollop!) of the cool avocado crema. The contrast of temperatures and textures is what makes this dish sing.
How to Serve These Fusion Bites Like a Pro
Presentation is part of the fun with a dish like this! I love serving these family-style. Pile the filled tacos on a big, vibrant platter with extra avocado crema on the side for dipping. Scatter some fresh chopped cilantro, sliced jalapeños for the brave, and maybe a little extra crumbled cotija or queso fresco on top for a salty finish.
What to serve on the side? Keep it simple and refreshing to balance the rich, creamy tacos. A quick zesty corn and black bean salad or a pile of tortilla chips with chunky salsa are perfect partners. For drinks, a cold Mexican lager, a sparkling limeade, or even an agua fresca would be absolutely ideal. The goal is a relaxed, festive, hands-on meal where everyone can dig in.
Make It Your Own: 5 Delicious Twists
The beauty of this recipe is its versatility. Play with it! Here are some of my favorite riffs:
- “Buffalo Ranch” Style: Swap the chipotle chicken for shredded buffalo chicken (toss shredded chicken with ⅓ cup buffalo sauce). Use a ranch-seasoned cheese sauce (add 1 tsp dried dill and ½ tsp onion powder) and top with a blue cheese crumble drizzle.
- BBQ Pulled Pork: Use tender shredded BBQ pork instead of chicken. Add a teaspoon of brown sugar to your mac n’ cheese sauce, and use a coleslaw instead of avocado crema for that classic BBQ pairing.
- Vegetarian Fiesta: Sauté black beans, corn, bell peppers, and onions with taco seasoning as your base. A sprinkle of smoked paprika in the mac will keep that smoky flavor.
- Seafood Lover’s: Fill with garlicky sautéed shrimp or chunked lobster meat. Swap the cheddar for a gruyere or fontina cheese sauce and use a lemon-dill crema.
- Breakfast for Dinner: Fill with scrambled eggs, crispy bacon or chorizo, and use a sharp white cheddar mac. Top with a spicy sriracha crema. Yes, please!
Emily’s Kitchen Notebook
Over the many, many times I’ve made these (my nephew requests them weekly!), I’ve learned a few things. First, if you’re making these for a party, you can prep all three components ahead of time and assemble just before serving to keep shells crispy. The avocado crema might darken a tiny bit, but it still tastes amazing.
Second, embrace the mess! The first bite might be a bit precarious—that’s part of the charm. I promise the flavor explosion is worth any potential drips. Finally, this recipe is a fantastic template. Once you master the basic idea of “something creamy + something flavorful + something crunchy,” you can invent your own pasta taco world. Have fun with it—that’s what cooking is all about!
Your Questions, Answered!
Q: Can I make these ahead of time?
A: You can prep the components 1 day ahead! Store the chicken, mac n’ cheese, and avocado crema (with plastic wrap pressed on the surface) separately in the fridge. Reheat the chicken and mac gently on the stove or in the microwave with a splash of milk before assembling with cold crema and fresh-warmed shells.
Q: My taco shells got soggy. What happened?
A> The two biggest culprits are assembling too far in advance and not warming the shells first. Always warm your shells right before filling, and don’t let the filled tacos sit for more than 10-15 minutes before serving. The oven warm-up step is key for creating a moisture barrier!
Q: Can I use soft tortillas instead?
A> Absolutely! For a different experience, try soft flour or corn tortillas. I’d recommend giving them a quick toast in a dry skillet first. You could even make them into quesadillas by adding the fillings between two tortillas with extra cheese and grilling.
Q: Is there a lighter version?
A> For sure! Use whole wheat or grain-free pasta, swap the milk for unsweetened almond milk, use a reduced-fat cheese (or less of it), and load up the chicken with more spice for flavor without the fat. The avocado crema is already packed with good fats!
Nutritional Information (Per Taco)
Please note: The following is an estimate based on the specific ingredients listed and standard databases. Your actual values may vary depending on brands and exact quantities used.
- Calories: ~310
- Protein: 18g
- Fat: 16g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 2g
This dish is a good source of protein from the chicken and cheese, and the avocado provides heart-healthy monounsaturated fats. To increase fiber, consider using a whole-grain pasta or adding a side of beans or a big green salad.
Final Thoughts from My Kitchen to Yours
Well, my fellow flavor-chasers, we’ve done it! We’ve taken two beloved classics and smooshed them together into something truly special. I hope this recipe brings as much laughter and satisfaction to your table as it has to mine. Cooking should be joyful, a little daring, and always, always delicious.
If you make these Pasta Tacos (and I really hope you do!), I’d love to see your creations. Tag me @TastyChow on social media—it makes my day to see you in your kitchen, living your best, messiest, most flavorful life. Now go forth, assemble with abandon, and chow down!
With love and a fully stocked taco bar,
Emily 🧡
