Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 packet (1 oz) Cajun seasoning (adjust to taste)
1 tablespoon ranch seasoning mix (or use a packet)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 package (9 oz) refrigerated cheese tortellini
1 tablespoon butter
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (optional, for garnish)
Salt and pepper to taste
Instructions:
1. Sauté the Chicken:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced chicken and season with Cajun seasoning, ranch seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Remove the chicken from the pot and set it aside.
2. Cook the Garlic:
In the same pot, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add the Liquids:
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, scraping any browned bits off the bottom of the pot.
4. Add the Tortellini:
Stir in the cheese tortellini and cook according to the package instructions, usually about 4-6 minutes, until the tortellini is tender and cooked through.
5. Make It Creamy:
Once the tortellini is cooked, return the chicken to the pot and stir in the butter, Parmesan cheese, and shredded mozzarella. Stir until the cheese is melted and the sauce becomes creamy.
6. Serve:
Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired.
Garnish with freshly chopped parsley for a pop of color and freshness.
Serve this One-Pot Creamy Cajun Ranch Chicken Tortellini with a side of garlic bread or a light salad for a complete and satisfying meal. Enjoy the creamy, spicy flavors with minimal effort and cleanup!