One-Pot Cajun Chicken Tortellini with Garlic Velveeta Alfredo
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 tsp Cajun seasoning
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper
1 (20 oz) package of frozen cheese tortellini
4 cloves garlic, minced
4 tbsp butter
3 cups heavy cream
8 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt to taste
Directions:
1. In a large bowl, toss the chicken pieces with 1 tbsp olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Ensure the chicken is evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
3. Add the butter to the pot and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
4. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce the heat to medium-low.
5. Add the cubed Velveeta cheese, shredded mozzarella cheese, and grated Parmesan cheese to the pot. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy.
6. Add the frozen cheese tortellini to the pot with the cheese sauce. Stir gently to ensure the tortellini is fully submerged in the sauce.
7. Cover the pot and cook for about 5-7 minutes, or until the tortellini is tender and cooked through. Stir occasionally to prevent sticking.
8. Return the cooked chicken to the pot and stir to combine with the tortellini and cheese sauce.
9. Season with salt to taste. Serve hot, ensuring each serving has a generous amount of chicken and cheesy tortellini.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 750 calories per serving