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+ servings
Salsa and chicken

Quick and Easy Salsa Chicken Pasta

5 from 2 votes
Servings 4 people


  • 16 ounces pasta we used rotini, use gluten-free if needed
  • 2 tablespoons olive oil
  • 1 onion chopped coarsely
  • 2 cloves garlic pressed or minced
  • 1 large zucchini sliced in half rounds
  • 10 ounces frozen chicken breast strips about ½ of a package
  • 1 tablespoons taco seasoning
  • 1 large jar salsa we used medium, making for a spicy final dish
  • 1 commercial Alfredo sauce cheese sauce would be nice, too
  • 1 can Black olives drained and sliced
  • 1 cups Cheddar cheese shredded
  • cilantro
  • sour cream


  • Prepare pasta according to package directions.
  • Heat olive oil over medium heat. When it is hot, add onion and sauté until just beginning to soften. Add garlic and zucchini. Cook for 2 to 3 minutes, then add chicken strips and taco seasoning.
  • When chicken is warm and veggies are tender, add salsa, alfredo or cheese sauce, and olives. Heat a few more minutes.
  • Add pasta to the pan, continue cooking until evenly heated.
  • To serve, sprinkle with cheese and fresh cilantro, and garnish with a small dollop of sour cream.
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