Garlic Butter Mozzarella Chicken with Velvety Tortellini Cheese Sauce
Ingredients:
2 lbs chicken breasts, cut into 1-inch pieces
4 tbsp butter
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 cup mozzarella, shredded
For the Tortellini & Sauce:
20 oz cheese tortellini
4 tbsp butter
4 tbsp flour
4 cups milk
8 oz Velveeta, cubed
4 oz cream cheese, softened
1 cup Monterey Jack, shredded
½ cup Parmesan, grated
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Directions:
1. Boil a large pot of salted water and cook tortellini until tender. Drain and set aside.
2. Pat chicken dry and season with Cajun spice, paprika, salt, and black pepper.
3. In a large skillet, melt butter over med-high heat. Add garlic and sauté 30 sec. Add chicken pieces, searing 6–8 min until browned and cooked through.
4. Reduce heat to low. Sprinkle mozzarella over chicken, cover, and let melt into a gooey layer. Remove skillet from heat and keep warm.
5. For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook 1 min. Slowly add milk, whisking until smooth.
6. Stir in Velveeta and cream cheese, cooking until melted. Add Monterey Jack and Parmesan, stirring until sauce turns thick and glossy.
7. Season with garlic powder, salt, and black pepper. Adjust with more milk if sauce is too thick.
8. Toss tortellini into the cheese sauce until fully coated.
9. To serve, spoon creamy tortellini onto plates and top with mozzarella garlic butter chicken. Serve hot and cheesy.
Cooking Time: 30 min | Servings: 6 | Calories: 850 per serving