Velveeta Cajun Chicken Tortellini in Garlic Cream Sauce**
Ingredients:
1 (20 oz) pkg refrigerated cheese tortellini
2 large boneless, skinless chicken breasts (about 1 ½ lbs total)
2 tbsp olive oil
2 tbsp unsalted butter
1 ½ tbsp Cajun seasoning (plus more to taste)
4 cloves garlic, minced
2 cups heavy cream
8 oz Velveeta cheese, cubed
1 cup shredded mozzarella
½ cup grated Parmesan
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp fresh parsley, chopped (for garnish)
Directions:
1. Fill a large pot with salted water and bring to a boil. Cook tortellini until tender, then drain and set aside.
2. Slice chicken breasts in half lengthwise to make thinner cutlets. Pat dry, then rub with Cajun seasoning.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove to a plate, let rest 5 minutes, then slice thick.
4. Reduce heat to medium. Add garlic to the skillet and sauté 1 minute until fragrant.
5. Pour in heavy cream, stirring to combine. Add Velveeta cubes, mozzarella, and Parmesan, stirring often until melted into a smooth, cheesy sauce.
6. Mix in smoked paprika, black pepper, and salt. Taste and add more Cajun seasoning if you want extra spice.
7. Add tortellini to the skillet and gently toss until coated in sauce.
8. Serve with pasta on one side and sliced chicken on the other. Spoon extra sauce over top and sprinkle with parsley.
Cooking Time:35 minutes
Servings:4
Calories: 765 per serving