Chicken Taco Tortellini Skillet
Comforting, fast, and wildly flavorful—this Chicken Taco Tortellini Skillet takes everything you love about cheesy tortellini and bright taco-seasoned chicken and brings them together in one cozy pan. It’s a weeknight winner that’s ready in about 30 minutes, and it uses pantry-friendly ingredients so you can pull it together without a lot of fuss. The sauce is creamy from ready-made Alfredo, the tortellini cooks right in the pan and absorbs all those spicy-tangy tomato juices, and bursts of corn add a sweet crunch. Garnish with cilantro and you’re in business.
Why you’ll love this recipe
- Fast: Ready in roughly 30 minutes from start to finish, ideal for busy evenings.
- Simple ingredients: Uses store-bought Alfredo and cheese tortellini to cut down on prep time.
- All-in-one skillet: Less cleanup, and the tortellini cooks right where the sauce and chicken are.
- Versatile: Swap a vegetable or stretch with extra milk if you prefer a saucier skillet.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into small 1/2 inch pieces
- 1 tbsp olive oil
- 3 tablespoons taco seasoning (1 package), divided in half
- 15.25 ounces canned corn (1 can), drained
- 15 ounces Buitoni Alfredo Sauce
- 10 ounces canned tomatoes with green chiles (1 can)
- 20 oz Buitoni 3 Cheese Tortellini (1 package)
- 1/2 cup milk
- chopped cilantro, for garnish
Prep and equipment
Before you begin, rinse and pat the chicken dry, then cut it into roughly 1/2 inch pieces so it cooks quickly and evenly. Have a medium or large skillet with a lid handy—nonstick or stainless steel both work. Measure out your taco seasoning and drain the corn. The Alfredo and tortellini are ready-to-use straight from the jars and package.
Flavor notes and swaps
This recipe balances creamy and spicy. If you want more heat, add a pinch of crushed red pepper or an extra tablespoon of the taco seasoning. For a lighter version, use a lower-fat Alfredo or swap half the Alfredo for plain Greek yogurt stirred in off the heat. If you can’t find the listed brands, any good-quality Alfredo and cheese tortellini will do—just keep the same quantities.
Step-by-step instructions
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Swirl to coat the pan.
- Place the 1.5 lbs boneless, skinless chicken breast pieces in the hot skillet in a single layer. Sprinkle with half of the 3 tablespoons taco seasoning (reserve the other half for later). Cook the chicken, stirring occasionally, until the pieces are cooked through and lightly browned, about 5–7 minutes depending on size.
- Once the chicken is cooked, push the pieces to one side of the skillet (or transfer to a plate briefly if your pan is crowded) and add the drained 15.25 ounces canned corn to the skillet. Stir the corn with the chicken for a minute to warm it through.
- Pour in the 10 ounces canned tomatoes with green chiles, juices included. Stir to combine the tomatoes and corn with the chicken, scraping any browned bits from the bottom of the pan to capture flavor.
- Add the 15 ounces Buitoni Alfredo Sauce to the skillet and pour in 1/2 cup milk. Stir gently until the Alfredo and milk are combined into a cohesive, creamy sauce. Bring the mixture to a low simmer over medium heat.
- Add the 20 oz Buitoni 3 Cheese Tortellini directly to the skillet, stirring to submerge the pasta into the sauce. If the tortellini are crowded, press them down so they’re mostly covered by liquid. Reduce the heat to medium-low.
- Sprinkle the remaining half of the 3 tablespoons taco seasoning over the tortellini and sauce. Gently stir to distribute the seasoning so every bite has a hint of taco flavor.
- Cover the skillet with a lid and simmer for 6–8 minutes, stirring once or twice, until the tortellini are tender and heated through. If the sauce becomes too thick before the tortellini are done, add a splash more milk (a tablespoon at a time) to loosen it.
- When the tortellini are fully cooked and the sauce is creamy and well combined, taste and adjust seasoning if needed (a pinch of salt and pepper will do). Remove from heat.
- Serve the skillet straight from the pan. Sprinkle chopped cilantro over the top for a fresh, bright finish.
Serving suggestions
This Chicken Taco Tortellini Skillet is rich and filling on its own, but it also pairs wonderfully with a simple green salad, warm flour tortillas for scooping, or a side of steamed vegetables. A squeeze of lime at the table adds an extra pop, or offer sliced avocado for creaminess that contrasts with the taco seasoning.
Make-ahead and storage
You can prepare this skillet up to two days in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk to loosen the sauce, or microwave in 30-second intervals, stirring between, until warmed through. The tortellini will absorb sauce as it sits, so add milk when reheating if the texture seems dry.
Troubleshooting
- If the chicken is browning too quickly before it’s cooked through, lower the heat to medium and let it finish cooking more slowly—this keeps the pieces tender and prevents drying.
- If the sauce separates or looks grainy, remove the pan from the heat and stir in a tablespoon of milk at a time until it smooths out. Avoid boiling once the Alfredo has been added.
- If your tortellini aren’t cooking evenly, stir more frequently during the covered simmer and make sure they’re submerged in the sauce.
Nutrition and portioning
Portion sizes vary, but this recipe nicely feeds four adults as a mains course. The combination of protein from chicken, carbs from tortellini, and fat from Alfredo makes it a satisfying, well-rounded dish. For lighter portions, pair small servings with a large salad or roasted vegetables.
Why the method works
Cooking the chicken first builds flavor and gives the meat a chance to caramelize. Adding corn and tomatoes next lets the pan deglaze and capture those fond bits. The Alfredo and milk become a quick, creamy base that the tortellini cooks into, absorbing the taco-seasoned juices so every bite is flavorful. Covering for a short simmer ensures the pasta cooks evenly while retaining a silky sauce.
Final notes
This Chicken Taco Tortellini Skillet is an easy, weeknight-friendly mash-up of two crowd-pleasing worlds: cheesy Italian tortellini and bold taco seasonings. It’s perfect for when you want something comforting without a lot of hands-on time. Keep the ingredients on hand and you’ll have a flavorful skillet dinner whenever the craving hits.
Short checklist before you start
- Cut chicken into 1/2 inch pieces.
- Measure taco seasoning and reserve half.
- Drain corn and have Alfredo and tortellini ready to go.
- Have 1/2 cup milk nearby to adjust sauce consistency.
- Chop cilantro for garnish.
Enjoy this cozy, quick skillet meal and don’t be surprised if it becomes a regular in your dinner rotation. The mix of creamy, spicy, and slightly sweet elements makes it one of those recipes that’s both comforting and exciting—exactly what weeknight dinners should be.
Chicken Taco Tortellini Skillet
Ingredients
Equipment
Method
- Heat a large skillet over medium-high and add the olive oil.
- Add the chicken pieces and half of the taco seasoning. Cook undisturbed for 2 minutes, flip, then cook 2–3 more minutes, stirring occasionally, until chicken reaches 165°F and is cooked through. Remove chicken to a plate.
- Add the drained canned corn to the hot skillet in a thin single layer. Let it cook without stirring 3–4 minutes, then cook an additional 2–3 minutes, stirring occasionally, until edges are golden and slightly charred. Remove corn to the plate with the chicken.
- Reduce heat to low and stir in the Alfredo sauce, undrained tomatoes with green chiles, milk, and the remaining taco seasoning. Bring the mixture to a gentle simmer.
- Add the tortellini to the sauce, stir to coat, then cover the skillet and simmer 5–7 minutes until tortellini are tender.
- Return the cooked chicken and charred corn to the skillet, stir to combine and heat through.
- Garnish with chopped cilantro and serve warm.
Notes
- Use refrigerated tortellini for best texture.
- Cook chicken pieces to 165°F internal temperature.
- Do not drain the tomatoes with green chiles to keep the sauce saucy.
- Adjust taco seasoning to taste if you prefer less spice.
