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Chicken Taco Tortellini Skillet

A quick, creamy skillet meal combining seasoned chicken, charred corn, and cheesy tortellini with a taco twist.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1.5 lb boneless skinless chicken breast cut into small 1/2-inch pieces
  • 1 tbsp olive oil
  • 3 tbsp taco seasoning (about 1 package), divided
  • 15.25 oz corn canned, drained
  • 15 oz Buitoni Alfredo sauce
  • 10 oz canned tomatoes with green chiles
  • 20 oz Buitoni 3 Cheese Tortellini (1 package)
  • 1/2 cup milk
  • cilantro chopped, for garnish

Instructions

  • Heat a large skillet over medium-high heat and add the olive oil.
  • Add the chicken pieces and half of the taco seasoning; cook undisturbed for 2 minutes, then flip and continue cooking 2–3 more minutes, stirring occasionally, until the chicken registers 165°F and is cooked through.
  • Remove the cooked chicken to a plate. Add the drained corn to the hot skillet in a thin layer and let cook without stirring 3–4 minutes to develop a char; then stir and cook an additional 2–3 minutes until golden browned. Remove the corn and set aside.
  • Reduce heat to low and add the Alfredo sauce, tomatoes with green chiles (undrained), milk, and the remaining taco seasoning; stir to combine and bring to a gentle simmer.
  • Add the tortellini to the sauce, stir to coat, cover the skillet, and simmer about 5–7 minutes or until the tortellini are tender.
  • Return the chicken and charred corn to the skillet, stir to combine and heat through.
  • Garnish with chopped cilantro and serve.

Equipment

  • Large Skillet
  • Spatula or tongs
  • Measuring Spoons
  • Can opener

Notes

  • Use a thermometer to ensure chicken reaches 165°F.
  • Drain the canned corn before charring.
  • Keep heat low when simmering the sauce to avoid scorching.
  • Stir gently after adding tortellini to prevent tearing.