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–+ servings
5 from 1 vote

One Pot Chicken Taco Dip Pasta

40 minutes
easy
Serves 8
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A Dutch oven filled with creamy, cheesy chicken taco dip pasta topped with melted cheddar, fresh scallions, and crushed tortilla chips

Ingredients 

  • 1 lb 16 oz fusilli
  • 3–4 cups shredded chicken
  • 1 medium onion finely diced
  • 3 tbsp olive oil
  • 3 tbsp tomato paste
  • Mild taco seasoning to taste (start with 2 tbsp, up to 3 tbsp depending on your blend)
  • 4 cups chicken stock 1 standard 32 oz carton
  • 1 ½–2 cups water
  • If you have homemade stock you can use up to 6 cups total stock instead of stock + water.
  • 1 can of black beans drained
  • ¾ cup whole milk Greek yogurt or sour cream
  • Juice of ½ –1 lime optional and to taste
  • 2–2 ½ cups shredded cheddar or Mexican blend
  • 6 - 8 scallions thinly sliced
  • Salt as needed throughout

Directions 

  • Preheat broiler.
  • In a large Dutch oven over medium heat:
  • Add olive oil and sauté onion with a pinch of salt until soft and lightly golden, about 6–8 minutes.
  • Add tomato paste and 2 tablespoons taco seasoning.
  • Cook 2 minutes until paste darkens and smells toasty.
  • Taste the base. Add more taco seasoning if your blend is mild.
  • Deglaze with about 1 cup chicken stock, scraping up the bottom.
  • Add remaining stock and water (or up to 6 cups total stock).
  • Bring to a steady simmer.
  • Taste the liquid. It should be well-seasoned before adding pasta. Adjust with taco seasoning or salt if needed.
  • Stir in dry fusilli.
  • Simmer uncovered, stirring frequently, until pasta is just al dente and most liquid is absorbed, about 12–14 minutes.
  • Add small splashes of hot water if it tightens before tender.
  • Reduce heat to low.
  • Fold in shredded chicken and black beans. Warm through.
  • Taste again and adjust seasoning.
  • Remove from heat.
  • Stir in whole milk Greek yogurt or sour cream. Add lime juice if needed for brightness.
  • Top evenly with shredded cheese.
  • Broil 3–5 minutes until melted and lightly golden.
  • Finish with lots of scallions.