Description
This Creamy Cajun Chicken Tortellini recipe combines tender, spice-rubbed chicken thighs with cheese-filled tortellini in a rich and velvety Velveeta garlic cheese sauce. Prepared in just 30 minutes, it offers a flavorful, comforting meal perfect for any weeknight dinner.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs or breasts
Seasoning
- 2 tablespoons Cajun seasoning
Pasta
- 12 ounces cheese tortellini
Cheese Sauce
- 8 ounces Velveeta cheese, cubed
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
Garnish
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels to ensure a good sear, then generously coat all sides with the Cajun seasoning for a flavorful crust.
- Sear the Chicken: Heat some oil in a skillet over medium-high heat. Place the chicken in the skillet and cook for about 5 to 6 minutes per side until the exterior is golden brown and the chicken is thoroughly cooked. Remove from skillet and let rest to retain juices.
- Cook the Tortellini: Bring a pot of salted water to a boil and cook the cheese tortellini according to the package instructions, usually about 3-5 minutes until tender. Drain and set aside.
- Sauté Garlic: Using the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, to infuse the butter with garlic flavor.
- Add Cream and Simmer: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to prevent scorching and to blend the flavors.
- Melt the Velveeta: Add the cubed Velveeta cheese to the simmering cream and stir continuously until the cheese is completely melted and the sauce becomes smooth and creamy.
- Combine Tortellini and Sauce: Add the drained tortellini to the cheese sauce in the skillet. Toss gently to ensure every piece is evenly coated with the creamy sauce.
- Slice and Serve Chicken: Slice the rested chicken into strips and arrange on top of the creamy tortellini.
- Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh burst of color and flavor. Serve immediately while hot.
Notes
- Chicken thighs provide more moisture and flavor, but breasts work well if preferred.
- Adjust Cajun seasoning amount based on your preferred spice level.
- Use fresh parsley for a bright garnish or substitute with dried oregano if unavailable.
- Velveeta cheese ensures a smooth and creamy sauce; avoid high heat to prevent separation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or milk if the sauce thickens too much.
