This Chicken Taco Tortellini Skillet is filled with tender chicken, cheesy tortellini, charred corn, and zesty tomatoes and green chiles all tossed in a rich creamy taco alfredo sauce. This flavor mash up is a crowd pleaser and the perfect quick recipe to make on a busy night!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 645kcal
Ingredients
1.5lbsboneless, skinless chicken breastcut into small 1/2 inch pieces
Heat a large skillet with olive oil over medium high heat. Once hot add chicken breast and half of the taco seasoning. Cook 2 minutes, without stirring, then flip and let cook an additional 2-3 minutes stirring occasionally until chicken is cooked through (165˚F internal temp.)
Remove chicken from skillet and add corn in a thin single layer to the hot pan. Let cook without stirring for 3-4 minutes, then cook for an additional 2-3 minutes stirring regularly until it has a golden brown char on the outside. Remove corn from skillet.
Reduce the heat to low and add alfredo sauce, tomatoes with green chiles (not drained), milk, and remaining taco seasoning. Mix to combine and bring to a simmer.
Add the tortellini. Stir to coat the tortellini in the sauce and cover the skillet. Continue to simmer for about 5-7 minutes or until the tortellini is tender.
Add the chicken and corn back in and mix to combine. To finish, garnish with freshly chopped cilantro.