Name: Chicken Alfredo Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 7.8 ounces chicken breast; 1.5 tablespoons unsalted butter; 1 tbsp oil; 0.75 cup heavy cream; 0.333 cup parmesan; 0.5 cup mozzarella; 0.5 cup Emmentaler cheese; 1 tbsp salt; 0.5 tbsp white pepper; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp dried oregano; 1 tbsp dried rosemary; 1.5 cups Emmentaler cheese

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Chicken Alfredo Tacos

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Ingredients

Warning0 allergens identified

Chicken Alfredo Tacos

Chicken and Alfredo Sauce

7 ¾ ounces chicken breast

1 ½ tablespoons unsalted butter

1 tbsp oil

¾ cup heavy cream

⅓ cup parmesan

½ cup mozzarella

½ cup Emmentaler cheese

Seasoning

1 tbsp salt

½ tbsp white pepper

1 tbsp paprika

1 tbsp garlic powder

1 tbsp dried oregano

1 tbsp dried rosemary

Filling

1 ½ cups Emmentaler cheese

Instructions

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Instructions

Add the chicken to a bowl and season it evenly with salt, pepper, paprika, garlic, oregano, and rosemary. Mix well so every piece is coated.

Heat 20 g butter with a little oil in a pan over medium-high heat. Add the chicken and sear it until lightly golden but not fully cooked through. Remove the chicken from the pan and set aside, this prevents it from drying out later.

In the same pan, pour in the 200 ml heavy cream and let it gently simmer for 2–3 minutes. Add the 30 g Parmesan, 45 g mozzarella, and 50 g Emmentaler. Stir until the cheese is fully melted and the sauce becomes creamy.

Before adding the chicken back in, remove HALF of the Alfredo sauce and set it aside for dipping later.

Add the chicken back into the remaining sauce in the pan. Simmer for 1–2 minutes until the chicken is fully cooked and coated in the Alfredo.

Lay out the tortillas. Add a layer of shredded Emmentaler (from the 150 g), spoon in the creamy Alfredo chicken, and top with a little more cheese. Fold the tacos closed.

Heat a pan with a good amount of oil over medium heat. Toast the tacos on both sides until golden and crispy and the cheese inside is fully melted.

Sprinkle with extra Parmesan and serve immediately with the reserved Alfredo sauce for dipping.

Nutrition

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Tips & Tricks (5)

Pound and Season Your Chicken 🔨
Pound chicken breasts to even thickness (about ½ inch) before cooking to ensure uniform doneness, then season generously 30 minutes ahead so the salt penetrates the meat for maximum flavor.
Build Your Alfredo Sauce Low and Slow 🧈
Melt butter over medium-low heat, whisk in cream gently, and add cheeses off the heat to prevent breaking or separation—patience prevents a grainy sauce.
Create a Crispy Taco Shell Shield 🌮
Warm your taco shells in a dry skillet for 30 seconds per side before filling to maximize crispness and prevent sogginess from the creamy filling.
Toast Your Dried Spices First 🌿
Bloom the rosemary, oregano, and paprika in hot oil for 30 seconds before adding chicken to intensify their flavors and eliminate any dusty taste.
Reserve Pasta Water Substitute for Sauce Texture 💧
Keep a small bowl of chicken broth nearby to thin your Alfredo sauce if it becomes too thick—this maintains creaminess without breaking the emulsion like milk would.