Cajun Garlic Butter Chicken Tortellini with Alfredo Sauce
Ingredients:
2 boneless, skinless chicken breasts, cut into thick strips or bite-sized chunks
2 tablespoons olive oil
2 tablespoons Cajun seasoning
4 cloves garlic, minced
2 tablespoons unsalted butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 lb fresh cheese tortellini
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper
Fresh parsley, chopped
1/4 cup reserved pasta water
Directions:
1. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken chunks with Cajun seasoning, smoked paprika, salt, and pepper. Sear the chicken for 6-8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Combine the Cream and Cheese: Pour in the heavy cream, stirring to combine. Bring to a simmer and then stir in Parmesan and ricotta cheeses, cooking until the sauce is smooth and creamy.
4. Cook the Tortellini: Meanwhile, cook the tortellini in salted boiling water according to package instructions. Before draining, reserve 1/4 cup of the pasta cooking water.
5. Toss the Pasta: Add the cooked tortellini into the skillet with the creamy Cajun Alfredo sauce, tossing to coat the pasta evenly. Add reserved pasta water to achieve your desired sauce consistency, if needed.
6. Add the Chicken: Stir the cooked chicken back into the skillet, combining it with the pasta and sauce. Cook for an additional 1-2 minutes until everything is heated through.
7. Garnish and Serve: Garnish with fresh parsley for color and an extra layer of flavor. Serve immediately.
Cooking Time: 30 minutes
Servings: 4-6
Calories: Approx. 750 per serving