Description
A creamy and flavorful Cajun chicken tortellini dish made with tender chicken breasts, luscious Velveeta garlic cheese sauce, and perfectly cooked cheese tortellini. This 30-minute recipe combines the rich, spicy Cajun seasoning with a velvety smooth cheese sauce for a satisfying meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 pieces Chicken Breasts (Season generously to enhance flavor)
- 1 tablespoon Cajun Seasoning (Adjust to taste depending on spice preference)
Pasta
- 9 ounces Cheese Tortellini (Use fresh for best taste; frozen works too)
Sauce
- 16 ounces Velveeta Cheese (Feel free to substitute with other melting cheeses)
- 3 cloves Garlic (Use freshly minced for best results)
- 1 cup Heavy Cream (For a lighter version, half-and-half can be used)
- 2 tablespoons Butter (Swap with olive oil for a lighter option)
Garnish
- 2 tablespoons Parsley (Can be omitted or replaced with basil)
Instructions
- Season and Cook Chicken: Pat the chicken breasts dry and generously season both sides with Cajun seasoning. Heat a skillet over medium-high heat and add a splash of oil. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and slice into bite-sized pieces.
- Cook Tortellini: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, typically 3–5 minutes until al dente. Drain the tortellini, reserving one cup of the pasta cooking water for later use.
- Prepare the Garlic Cheese Sauce: In the same skillet, melt the butter over medium heat. Add the freshly minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer. Add the Velveeta cheese in chunks, stirring continuously until the cheese melts completely and the sauce is smooth and creamy.
- Combine Tortellini and Sauce: Add the cooked tortellini to the skillet with the cheese sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, gradually stir in the reserved pasta water until the desired consistency is achieved.
- Warm Chicken and Serve: Return the sliced Cajun chicken to the skillet, stirring gently to warm it through and mix with the sauce. Sprinkle with chopped parsley before serving to add a fresh, vibrant touch. Serve immediately while creamy and hot.
Notes
- Adjust Cajun seasoning to your preferred spice level for milder or spicier dishes.
- Use fresh cheese tortellini for best texture, but frozen works in a pinch; just adjust cooking times accordingly.
- Substitute Velveeta with other melting cheeses like mozzarella or cheddar for different flavor profiles.
- For a lighter sauce, replace heavy cream with half-and-half or a combination of milk and cream.
- Butter can be swapped with olive oil to reduce saturated fat content.
- Fresh parsley can be swapped with basil or omitted according to taste preferences.
- Reserve pasta water to adjust sauce thickness and maintain a silky texture.
