Instructions

• Heat the olive oil in your skillet over medium-high heat. Add the diced chicken breast, seasoning it lightly with salt and pepper. Cook for about 5-6 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside.
• In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
• Pour in the chicken broth, scraping the bottom of the pan to deglaze and lift any browned bits. Stir in the heavy cream, chipotle peppers in adobo sauce, and paprika. Let the sauce simmer gently for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Toss in the cheese tortellini and corn. If using frozen tortellini, no need to pre-cook; they will cook in the sauce. Stir gently to coat the pasta and corn with the creamy chipotle sauce. Cover and let it simmer for about 5-7 minutes, stirring occasionally, until the tortellini are tender.
• Return the cooked chicken to the skillet, stirring it into the sauce. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet once again for 2-3 minutes to allow the cheese to melt and the flavors to come together.
• Once the cheese is melted and the dish is creamy and bubbling, remove from heat. Garnish generously with fresh cilantro for a pop of color and brightness. Serve hot and enjoy.