Velvety Cajun Garlic Chicken with Mozzarella Tortellini Alfredo
Ingredients:
For the Chicken:
1½ lbs boneless, skinless chicken breasts (2 large)
2 tbsp olive oil
2 tbsp butter
1½ tbsp Cajun seasoning (plus more if needed)
4 cloves garlic, minced
½ tsp smoked paprika
½ tsp kosher salt (to taste)
½ tsp black pepper
For the Pasta & Sauce:
20 oz cheese tortellini (refrigerated)
2 cups heavy cream
8 oz Velveeta, cubed
1 cup shredded mozzarella
½ cup grated Parmesan
2 tbsp fresh parsley, chopped (for garnish)
Directions:
1. Bring a pot of salted water to a boil. Drop in the tortellini and cook until tender, following package timing. Drain and set aside.
2. Slice the chicken breasts into thinner cutlets. Pat dry, then season well with Cajun seasoning, paprika, salt, and pepper.
3. In a large skillet, warm olive oil and butter over medium-high heat. Place the chicken in and sear for about 5–6 minutes per side until golden outside and fully cooked. Transfer to a plate and let rest before slicing.
4. Lower the heat to medium. In the same skillet, add minced garlic and cook for 30–60 seconds until fragrant.
5. Pour in the heavy cream and stir. Add Velveeta, mozzarella, and Parmesan, stirring often until melted smooth and creamy. Adjust with extra Cajun seasoning if you want more spice.
6. Toss the cooked tortellini directly into the sauce, coating each piece in the cheesy Cajun garlic cream.
7. Plate by spooning the creamy tortellini onto dishes and topping with sliced chicken. Drizzle any extra sauce over the chicken and finish with parsley.
Cooking Time: 35 mins
Servings: 4
Calories: 770 per serving