Creamy Cajun Garlic Chicken Tortellini Alfredo
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
20 oz cheese tortellini (refrigerated)
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
1½ cups heavy cream
¾ cup chicken broth (low-sodium)
1 cup Velveeta cheese, cubed
¾ cup Parmesan, grated
½ cup mozzarella, shredded
2 oz cream cheese, softened
½ tsp Italian seasoning
½ tsp dried basil
Chopped parsley or herbs, for garnish
Directions:
1. Boil a pot of salted water and cook tortellini until tender. Drain and set aside.
2. Season chicken with Cajun seasoning, paprika, salt, and pepper.
3. Heat olive oil and 2 tbsp butter in a large skillet over medium-high. Add chicken and cook 6–7 minutes until browned and cooked through. Remove from skillet.
4. Melt 1 tbsp butter in the skillet. Add half the garlic and sauté 1 minute, stirring. Return chicken, coat in garlic butter, then transfer back to a plate.
5. Add the last tbsp butter to skillet. Stir in remaining garlic and cook 30 seconds until fragrant.
6. Pour in cream and broth, stirring to combine. Bring to a light simmer.
7. Whisk in cream cheese until smooth. Stir in Velveeta, Parmesan, and mozzarella until melted and creamy.
8. Season sauce with Italian seasoning, basil, and more salt or pepper if needed. Simmer 2–3 minutes until slightly thickened.
9. Toss cooked tortellini into sauce until coated. Return chicken and let everything warm through for 1–2 minutes.
10. Garnish with parsley or fresh herbs before serving hot.
Cooking Time: 30–35 minutes
Servings: 4
Calories: 860 per serving