Chicken Alfredo Tacos
Crispy flour tortillas filled with juicy seasoned chicken tossed in a quick homemade Parmesan Alfredo sauce, then folded and pan-crisped until golden. Perfect creamy comfort food ready in about 30 minutes.
Equipment
- 1 | Large skillet | for searing chicken
- 1 | Second skillet | for sauce and crisping
- 1 | Mixing bowl | for seasoning chicken
- 1 | Wooden spoon |
- 1 | Spatula | for folding tacos
- 1 | Measuring cups |
Ingredients
- 1 | lb | boneless chicken breast | diced
- 1 | tsp | paprika |
- 1/2 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | tbsp | olive oil |
- 4 | tbsp | unsalted butter |
- 1 | cup | heavy cream |
- 1 | cup | grated Parmesan cheese |
- 1 | cup | shredded mozzarella cheese |
- 8 | | small flour tortillas |
- 1 | tbsp | fresh parsley | chopped for garnish
- 1 | cup | extra Alfredo sauce | for dipping
Instructions
- Season diced chicken with paprika, salt, and black pepper; toss to coat.
- Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through.
- In a separate skillet, melt butter over medium heat.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan and black pepper until the sauce is smooth and thickened.
- Add the seared chicken to the sauce and fold to coat.
- Place tortillas in a clean skillet, add mozzarella and chicken filling, then fold in half.
- Cook folded tacos until both sides are golden and crispy.
- Garnish with parsley and serve with extra Alfredo sauce for dipping.
Notes
Store leftover filling separately in the fridge up to 2 days.
Reheat tacos in a dry skillet to restore crispiness.
Use rotisserie chicken for a faster version.
Sauce thickens as it cools; thin with a splash of cream if needed.
Reheat tacos in a dry skillet to restore crispiness.
Use rotisserie chicken for a faster version.
Sauce thickens as it cools; thin with a splash of cream if needed.