Creamy Cajun Chicken Tortellini (Printable Version)
Tender Cajun chicken and cheesy tortellini in a rich, creamy garlic sauce topped with fresh parsley.
# Everything You’ll Need:
→ Protein
01 -
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
→ Pasta
02 -
20 oz cheese tortellini, fresh or refrigerated
→ Dairy
03 -
3 cups whole milk
04 -
8 oz Velveeta cheese, cubed
05 -
4 oz cream cheese, softened
06 -
1 cup shredded mozzarella cheese
07 -
¼ cup grated Parmesan cheese
08 -
2 tbsp unsalted butter
→ Seasonings & Aromatics
09 -
2 tbsp Cajun seasoning
10 -
3 cloves garlic, minced
11 -
Salt and black pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped (optional)
# Steps to Cook:
01 -
Bring a large pot of salted water to a gentle boil. Add tortellini and cook according to package directions until tender. Drain and set aside.
02 -
Season chicken cubes with Cajun seasoning, salt, and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove from skillet and set aside.
03 -
In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant, approximately 30 seconds. Pour in the milk while whisking continuously. Add Velveeta and cream cheese cubes; stir until completely melted and smooth.
04 -
Stir in shredded mozzarella and grated Parmesan cheese. Continue whisking until the sauce is creamy and slightly thickened. Taste and adjust seasonings with Cajun spice, salt, and pepper as needed.
05 -
Return cooked chicken and tortellini to the skillet. Toss gently to evenly coat the tortellini with the creamy sauce.
06 -
Garnish with fresh chopped parsley if desired. Serve hot with complementary sides.
# Extra Suggestions:
01 -
Substitute shrimp for chicken for a Cajun seafood variation. Add baby spinach or sun-dried tomatoes for extra flavor and color. Velveeta can be replaced with mild cheddar or Monterey Jack. For added heat, include a pinch of cayenne pepper.