Velveeta Chicken Tortellini with Creamy Cajun Garlic Sauce
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
20 ounces frozen cheese tortellini
4 ounces cream cheese, softened
1/2 cup heavy cream
8 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
Salt to taste
Optional: red pepper flakes for garnish
Directions:
1. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken pieces and season with Cajun seasoning, paprika, and black pepper. Cook until chicken is golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the frozen cheese tortellini to the skillet. Pour in the heavy cream and milk. Stir well to combine.
4. Bring the mixture to a simmer, then reduce heat to low. Add the softened cream cheese and cubed Velveeta cheese. Stir until the cheeses are melted and the sauce is smooth and creamy.
5. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and the sauce is thick and glossy.
6. Return the cooked chicken to the skillet. Stir to coat the chicken and tortellini evenly with the creamy cheese sauce.
7. Season with salt to taste.
8. Serve immediately, garnished with red pepper flakes if desired.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 650