Chicken Taco Tortellini Skillet Recipe

Ben Carraoli

I’ve been making this Chicken Taco Tortellini Skillet many times now—and every time I serve it, it vanishes.

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Prep Time 5

Cook Time 15

Servings: 4

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.

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.

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.