I’ve been making this Chicken Taco Tortellini Skillet many times now—and every time I serve it, it vanishes. It’s a fun mash-up of taco flavors and comforting pasta in one skillet, so I don’t have to juggle multiple pots.
I love how the cheese melts into the sauce, and the light lime squeeze at the end just brightens things.
It comes together fast on busy weeknights, yet tastes like more effort went in. In this post I’ll walk you through exactly how I make it—and how you can make it your own.
Ingredients
Here’s what I use—each one matters:
- 2½ cups cheese tortellini — fresh (not frozen) works best for chew and melt.
- 1 lb lean ground chicken — lean meat keeps it from getting greasy.
- 3 tablespoons taco seasoning — use your favorite brand or homemade blend.
- 2 (14-ounce) cans fire-roasted diced tomatoes (with garlic) — the smoky flavor adds depth.
- ½ cup Tex-Mex shredded cheese (or cheddar/jack mix) — freshly shredded melts better than pre-shredded.
- Squeeze of lime juice — adds brightness and cuts richness.
- Fresh chopped cilantro or parsley (for garnish) — for fresh color and a flavor lift.
Note: makes 4 servings
Pro Tip: Don’t use frozen spinach or pre-shredded cheese — frozen greens release extra water, and pre-shredded cheese often contains anti-caking agents that reduce melt.
Variations
If you want to play with the recipe, here are some ideas:
- Dairy-free / vegan: Use dairy-free “cheese” and vegan tortellini, swap in plant-based ground meat or crumbles.
- Lower sodium: Use no-salt tomatoes and a homemade taco seasoning with no salt.
- Creamier version: Add a splash of heavy cream or half-and-half just before adding the cheese for a silky sauce.
- Extra vegetables: Stir in diced bell pepper, zucchini, onions, or corn for extra texture and nutrition.
- Spice boost: Add chopped jalapeño or a pinch of cayenne if you like heat.
If you’re a fan of quick skillet meals, you might also enjoy this chicken burrito skillet recipe, which is packed with bold flavors and comes together just as easily.
Cooking Time
Here’s how long this takes:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
- Large skillet — to cook the meat, sauce, and toss everything together
- Pot (for boiling tortellini) — unless you use a skillet method
- Can opener — for the diced tomatoes
- Serving spoon — to stir and serve
- Airtight containers — for leftovers storage
How to Make Chicken Taco Tortellini Skillet Recipe Name?
Boil the tortellini
Bring salted water to a boil in a pot. Cook the cheese tortellini per package instructions (fresh usually 3–5 minutes, frozen 7–10). Then drain and set aside.
Cook the chicken and sauce
In a large skillet over medium-high heat, brown the ground chicken until fully cooked. Stir in the taco seasoning and both cans of fire-roasted tomatoes (with their juices), letting it simmer for a few minutes.
Mix tortellini, cheese & finish
Add the drained tortellini into the skillet with the meat mixture. Stir in the shredded cheese and a squeeze of lime juice. Cover until the cheese melts and everything is warmed through. Garnish with cilantro or parsley and serve.
Additional Tips for Making this Recipe Better
From my own trials, here are things I’ve learned:
- Don’t skip resting a minute under the lid — it ensures the cheese melts evenly.
- Use freshly shredded cheese — I find it gives a creamier melt than store-bought.
- Adjust seasoning gradually — I add ½ the taco seasoning first, taste, then add more.
- Let it sit a couple of minutes before serving — it thickens slightly and flavors meld better.
- Use a skillet with good heat distribution — I prefer stainless steel or cast iron so nothing burns.
For a pasta dish with a creamy twist, try these spinach and ricotta stuffed jumbo shells—they’re a crowd-pleaser and perfect for a cozy dinner.
How to Serve Chicken Taco Tortellini Skillet Recipe Name?
This dish is hearty enough on its own, but I like to dress it up:
- Serve it in the skillet or transfer to a shallow wide bowl for a rustic look.
- Top with diced avocado, a dollop of sour cream, or crumbled tortilla chips for texture.
- Garnish with bright cilantro, chopped green onion, or a few jalapeño slices.
- Add a side of simple green salad or garlic bread for contrast.
Nutritional Information
Here’s a rough idea of what each serving provides:
- Calories: ~415 kcal
- Protein: ~38 g
- Carbohydrates: ~30 g
- Fat: ~15 g
For a tangy and flavorful twist on chicken, you might also enjoy this baked sweet and sour chicken recipe, which pairs perfectly with rice or noodles.
Make Ahead and Storage
Storing in the fridge
Let the skillet cool slightly, then transfer leftovers to airtight containers. It will stay fresh for 3–4 days in the fridge.
Freezing
You can freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently over low to medium heat on the stovetop, stirring occasionally. If it seems dry, add a splash of water or tomato juice. You can also microwave individual portions, covering them to trap steam.
Why You’ll Love This Recipe
Let me tell you what makes me keep coming back to this:
- It’s super fast and convenient — just about 20 minutes from start to finish.
- Flavor combo is fun and unexpected — taco spices and tortellini make a great mash-up.
- Customizable to your dietary needs — swap proteins or go dairy-free easily.
- leftovers are awesome for meal prep — tastes just as good reheated.
- The balance of creamy, smoky, and fresh flavors (thanks to lime and tomatoes) always hits right.
Chicken Taco Tortellini Skillet Recipe
Ingredients
Method
- Bring salted water to a boil in a pot. Cook the cheese tortellini per package instructions (fresh usually 3–5 minutes, frozen 7–10). Then drain and set aside.
- In a large skillet over medium-high heat, brown the ground chicken until fully cooked. Stir in the taco seasoning and both cans of fire-roasted tomatoes (with their juices), letting it simmer for a few minutes.
- Add the drained tortellini into the skillet with the meat mixture. Stir in the shredded cheese and a squeeze of lime juice. Cover until the cheese melts and everything is warmed through. Garnish with cilantro or parsley and serve.
Notes
- Don’t skip resting a minute under the lid — it ensures the cheese melts evenly.
- Use freshly shredded cheese — I find it gives a creamier melt than store-bought.
- Adjust seasoning gradually — I add ½ the taco seasoning first, taste, then add more.
- Let it sit a couple of minutes before serving — it thickens slightly and flavors meld better.
- Use a skillet with good heat distribution — I prefer stainless steel or cast iron so nothing burns.