Chicken Taco Tortellini Skillet
A creamy, spicy skillet dinner combining seasoned chicken, charred corn, tortellini, and a zesty Alfredo-tomato sauce.
Equipment
- Large Skillet
- Spatula or tongs
- Measuring cups and spoons
- Can opener
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 in half
- 15.25 oz corn (canned), drained
- 15 oz Buitoni Alfredo sauce
- 10 oz diced tomatoes with green chiles (canned)
- 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.
- When the oil is hot, add the chicken pieces and half of the taco seasoning; cook undisturbed for 2 minutes, then flip and cook another 2–3 minutes, stirring occasionally, until the chicken reaches 165°F and is cooked through. Remove the chicken from the skillet and set aside.
- Add the drained corn to the hot skillet in a thin single layer; let cook without stirring for 3–4 minutes, then stir and cook an additional 2–3 minutes until the corn has golden-brown charred spots. Remove and set aside with the chicken.
- Reduce the heat to low and pour in the Alfredo sauce, undrained diced tomatoes with green chiles, milk, and the remaining taco seasoning; stir to combine and bring the mixture to a gentle simmer.
- Add the tortellini to the sauce, stir to coat, cover the skillet, and simmer for about 5–7 minutes or until the 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.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F.
- Drain the canned corn before charring.
- You can use fresh or frozen tortellini if preferred, adjusting cook time as needed.
- Season to taste with salt if desired, since canned ingredients vary in saltiness.