Tortellini in Creamy Cheddar Cajun Alfredo Sauce with Garlic Chicken
Ingredients:
1 ½ pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 (20-ounce) package refrigerated cheese tortellini
3 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons cream cheese
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Directions:
1. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken strips, season with Cajun seasoning, paprika, onion powder, salt, and pepper. Sear until golden brown and cooked through, about 6–7 minutes. Remove and set aside.
2. In the same pot, melt butter and sauté garlic until fragrant, about 1 minute.
3. Add chicken broth and heavy cream, bring to a gentle boil.
4. Stir in the tortellini and cook until tender, stirring occasionally.
5. Lower heat and add cream cheese, shredded cheddar, mozzarella, and Parmesan. Stir until melted into a smooth, creamy Cajun Alfredo sauce.
6. Return seared chicken to the pot, tossing everything together until well coated.
7. Garnish with parsley and serve hot with plenty of cheesy sauce clinging to every bite.
Cooking Time: 30 minutes | Servings: 6 | Calories: ~640 per serving