Chicken Taco Alfredo

Ingredients:

Directions:

1. Add the chicken and taco seasoning to a large Ziploc bag, seal, and toss to coat the chicken.
2. Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and the internal temperature reaches 165 degrees F. Remove to a plate and cover with foil to keep warm.
3. While the chicken is cooking, bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and set aside.
4. Using the same skillet (no need to wipe clean), melt the butter over medium heat. Add the onion and cook until soft and translucent.
5. Add the heavy cream and whisk to combine. Continue to whisk and cook for about 2 minutes.
6. Add the entire can of Rotel and the shredded cheese and stir to combine. Continue to stir until the cheese is melted.
7. Add the cooked pasta, reduce the heat to low, and stir to combine.
8. Slice the chicken into thin strips.
9. Transfer the pasta to serving plates. Top each with sliced chicken and garnish with fresh chopped cilantro. Serve and enjoy!