Cajun Chicken Alfredo with Garlic Butter Tortellini
Ingredients:
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp Cajun seasoning (adjust to taste)
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
12 oz cheese tortellini (or your choice of tortellini)
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tsp Italian seasoning
Fresh parsley, chopped (for garnish)
Directions:
Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
Season and cook the chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Make the garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and golden brown.
Create the creamy Alfredo sauce: Add the heavy cream and chicken broth to the skillet, stirring well to combine. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
Add the cheese: Stir in the grated Parmesan and shredded mozzarella until the cheese has melted and the sauce is smooth. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if needed.
Combine everything: Add the cooked tortellini and chicken back into the skillet, tossing everything together to coat in the creamy sauce. Let it cook for another 2-3 minutes to heat everything through.
Serve: Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6