Chicken Taco Tortellini Skillet is the perfect blend of comfort food and zesty Tex-Mex flavors. This dish brings together cheesy tortellini, tender chicken, and classic taco seasonings in one skillet for an easy, hearty weeknight dinner. The creamy, spiced sauce hugs every bite of pasta while black beans and corn add extra texture and heartiness. It’s a family-friendly favorite that tastes like a taco and feels like pasta night. With minimal prep and a quick cook time, it’s perfect for busy evenings. Pair it with a fresh salad or chips and salsa for a complete meal. Leftovers are just as tasty the next day.

What Makes This Dish So Tempting
This skillet combines everything you love about tacos with the satisfying bite of cheesy tortellini. It’s made in one pan, which means easy cleanup and fast results. The mix of chicken, spices, and creamy cheese sauce creates a flavor explosion in every bite. You’ll also love the versatility—you can customize the spice level, swap proteins, or add your favorite toppings.
Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 (9 oz) package refrigerated cheese tortellini
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup chicken broth
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish (optional)
Instructions:
1. Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the Chicken and Seasonings
Stir in the cooked chicken, taco seasoning, and diced tomatoes with green chilies. Cook for 2–3 minutes to blend the flavors.
3. Cook the Tortellini
Add the tortellini, corn, black beans, and chicken broth. Stir well and bring to a simmer. Cover and cook for 5–6 minutes, until the tortellini is tender.
4. Stir in the Creamy Finish
Lower the heat and mix in the sour cream and cheddar cheese. Stir until the cheese melts and the sauce becomes creamy.
5. Garnish and Serve
Taste and adjust salt and pepper. Garnish with chopped cilantro or green onions if desired.

Variations:
- Spicy Version: Add jalapeños or hot sauce.
- Low-Carb Option: Swap tortellini for zucchini noodles or cauliflower rice.
- Beefy Swap: Use ground beef or turkey instead of chicken.
- Cheesy Top: Sprinkle extra cheese and broil for 2–3 minutes until bubbly.
Equipment You’ll Need:
- Large skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Nutritional Information:
- Calories: ~480 per serving
- Carbs: 34g
- Protein: 28g
- Fat: 24g
Storage Tips:
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months.
- Reheating: Reheat in a skillet over low heat with a splash of broth or water.
- Meal Prep Friendly: Great for lunches throughout the week.
My Cooking Experience:
This dish was born out of a midweek craving for something hearty yet different. I had leftover chicken and tortellini in the fridge and decided to marry the flavors of tacos with pasta. The result was a rich, creamy, spiced meal that had everyone coming back for seconds. It’s become one of my go-to recipes when I want something cozy but full of bold flavor. It’s also incredibly flexible, and I’ve had fun experimenting with variations.
Conclusion:
Chicken Taco Tortellini Skillet is a flavorful, satisfying dinner that brings together two family favorites in one dish. Quick, creamy, and packed with bold ingredients, it’s sure to become a weeknight staple. Whether you’re cooking for picky eaters or spice lovers, this skillet is easy to adapt and always hits the spot.

chicken taco tortellini skillet
Ingredients
Method
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
- Stir in the cooked chicken, taco seasoning, and diced tomatoes with green chilies. Cook for 2–3 minutes to blend the flavors.
- Add the tortellini, corn, black beans, and chicken broth. Stir well and bring to a simmer. Cover and cook for 5–6 minutes, until the tortellini is tender.
- Lower the heat and mix in the sour cream and cheddar cheese. Stir until the cheese melts and the sauce becomes creamy.
- Taste and adjust salt and pepper. Garnish with chopped cilantro or green onions if desired.
Notes
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months.
- Reheating: Reheat in a skillet over low heat with a splash of broth or water.
- Meal Prep Friendly: Great for lunches throughout the week.