Description
This Creamy Cajun Chicken Tortellini combines tender, spice-seasoned chicken breasts with cheesy tortellini bathed in a rich Velveeta garlic cheese sauce. Ready in just 30 minutes, it offers a comforting and flavorful pasta dish enhanced with fresh garlic, butter, and a touch of parsley for garnish. Perfect for a hearty weeknight dinner with a Cajun twist.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts (season generously)
Spices & Seasoning
- 1 tablespoon Cajun Seasoning (adjust to taste)
Pasta
- 9 ounces Cheese Tortellini (fresh or frozen)
Dairy & Fats
- 16 ounces Velveeta Cheese
- 1 cup Heavy Cream (or half-and-half for lighter version)
- 2 tablespoons Butter (or olive oil as a substitute)
Vegetables & Herbs
- 3 cloves Garlic (minced)
- 2 tablespoons Parsley (chopped, optional)
Instructions
- Season and Sear Chicken: Pat the chicken breasts dry thoroughly and generously season both sides with Cajun seasoning. Heat a skillet over medium-high heat and add a splash of oil. Place the chicken breasts in the skillet and sear for 4 to 5 minutes per side, until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and slice into bite-sized pieces.
- Cook Tortellini: Fill a pot with salted water and bring it to a boil. Add the cheese tortellini and cook according to package instructions, generally 3 to 5 minutes, until al dente. Drain the tortellini and reserve one cup of the pasta cooking water for later use in the sauce.
- Prepare Garlic Cheese Sauce: In the same skillet used for chicken, melt the butter over medium heat. Add the freshly minced garlic and sauté for approximately 30 seconds until fragrant, being careful not to burn it. Slowly pour in the heavy cream and bring the mixture to a gentle simmer. Add the Velveeta cheese in chunks, stirring constantly until the cheese melts completely and the sauce becomes creamy and smooth.
- Combine Pasta and Sauce: Add the cooked tortellini directly into the cheese sauce in the skillet. Toss gently to fully coat the pasta with the sauce. If the sauce appears too thick, gradually stir in some of the reserved pasta water until the desired consistency is reached.
- Reheat Chicken and Finish: Return the sliced Cajun chicken pieces to the skillet, stirring to warm them through and combine all ingredients evenly in the sauce.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot and creamy.
Notes
- For a lighter variation, substitute heavy cream with half-and-half or milk, and use olive oil instead of butter.
- If Velveeta cheese is unavailable, other melting cheeses like mozzarella or cheddar can be used, but Velveeta provides a uniquely smooth texture.
- Adjust Cajun seasoning quantity according to your preferred spice level.
- Fresh garlic enhances flavor significantly over pre-minced or powdered alternatives.
- Reserve pasta water is key to adjusting sauce consistency without diluting flavor.
