Garlic Butter Cajun Chicken with Creamy Tortellini and Velveeta Cheese Sauce
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
4 tbsp butter
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Tortellini:
20 oz package of cheese tortellini
4 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup milk (if needed for thinning)
1 tsp Italian seasoning
Pinch of red pepper flakes (optional)
Directions:
1. Prepare the Chicken: In a large bowl, toss the chicken pieces with Cajun seasoning, paprika, salt, and pepper.
2. Sear the Chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
3. Garlic Butter: In the same skillet, melt the remaining 2 tbsp butter. Add minced garlic and cook until fragrant, about 1 minute.
4. Cook Tortellini: While the chicken is cooking, cook the tortellini according to package directions. Drain and set aside.
5. Make the Velveeta Cheese Sauce: In the same skillet with the garlic butter, add the heavy cream, Velveeta cheese, and cream cheese. Stir over low heat until the cheeses are completely melted and the sauce is smooth.
6. Combine: Stir in the grated Parmesan cheese and Italian seasoning. If the sauce is too thick, add milk until desired consistency is reached.
7. Add Tortellini and Chicken: Add the cooked tortellini and seared chicken to the cheese sauce. Toss gently to coat everything evenly.
8. Serve: Serve immediately, garnished with a pinch of red pepper flakes if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750