Cajun Chicken Tortellini in Creamy Velveeta Garlic Parmesan Alfredo
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp Cajun seasoning
4 cloves garlic, minced
1/2 cup butter
1/4 cup all-purpose flour
3 cups milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp black pepper
20 oz package of cheese tortellini, cooked according to package directions
Optional: Red pepper flakes for garnish
Directions:
1. In a large bowl, toss the chicken pieces with olive oil and Cajun seasoning until evenly coated.
2. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
5. Gradually whisk in the milk, making sure to smooth out any lumps. Bring to a simmer, stirring constantly.
6. Reduce the heat to low and add the Velveeta cheese, cream cheese, and Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
7. Stir in the garlic powder and black pepper.
8. Add the cooked tortellini and cooked chicken to the sauce. Stir gently to coat everything evenly.
9. Simmer for another 2-3 minutes, allowing the flavors to meld together.
10. Serve hot, garnished with red pepper flakes, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750