CREAMY CAJUN CHICKEN TORTELLINI IN VELVETY PARMESAN SAUCE
Ingredients:
12 oz cheese tortellini
1 lb boneless skinless chicken breasts, cubed
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp garlic powder
Salt and black pepper, to taste
6 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tbsp unsalted butter
½ cup cream cheese, softened
1 tbsp Italian seasoning
Fresh parsley, for garnish
Directions:
1. Cook the cheese tortellini according to package instructions. Drain and set aside, reserving a little pasta water to help with the sauce.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with Cajun seasoning, garlic powder, salt, and black pepper. Cook the chicken until golden and cooked through, about 7–8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, mozzarella cheese, and softened cream cheese until melted and smooth, creating a velvety sauce.
5. Add the cooked tortellini to the skillet, stirring to coat the pasta in the creamy cheese sauce.
6. Return the chicken to the skillet and stir to combine, letting the chicken absorb the creamy sauce.
7. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
8. Sprinkle with Italian seasoning and fresh parsley before serving.
Cooking Time: 30 minutes | Servings: 4 | Calories: 950 per serving