Creamy Garlic Chicken Tortellini in Cajun Velveeta Alfredo Cheese Sauce
Ingredients:
1 pound cheese-filled tortellini
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons butter, divided
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon paprika
1/2 cup heavy cream
4 ounces Velveeta cheese, cubed
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Italian seasoning, for garnish
Directions:
1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Season with Cajun seasoning and paprika. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and add the cubed Velveeta cheese, stirring until melted and smooth. Stir in the Parmesan cheese and mozzarella cheese until melted and the sauce is creamy. Season with salt and pepper.
5. Add the cooked tortellini and chicken to the skillet with the cheese sauce. Toss to coat everything evenly in the sauce.
6. Serve immediately, garnished with Italian seasoning.
Cooking Time: 25 minutes | Servings: 4-6 | Calories: Approximately 750 per serving