Mozzarella Garlic Butter Chicken with Creamy Tortellini Velveeta Sauce
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
4 tbsp butter
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese
For the Tortellini:
20 oz package of cheese tortellini
4 tbsp butter
4 tbsp all-purpose flour
4 cups milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions:
1. Prepare the Chicken: In a large skillet, melt 4 tbsp of butter over medium-high heat. Add the minced garlic, Cajun seasoning, paprika, salt, and pepper. Cook for about 1 minute until fragrant.
2. Sear the Chicken: Add the chicken pieces to the skillet and cook for about 6-8 minutes, until golden brown and cooked through. Ensure each piece is nicely seared and coated in the garlic butter mixture.
3. Melt the Mozzarella: Reduce heat to low and sprinkle the mozzarella cheese evenly over the chicken. Cover the skillet and let it melt for about 2-3 minutes, until the cheese is gooey and melted. Remove from heat and set aside.
4. Cook the Tortellini: While the chicken is cooking, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions (usually about 3-5 minutes). Drain well and set aside.
5. Make the Velveeta Sauce: In a large saucepan, melt 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, ensuring no lumps form.
6. Add the Cheeses: Add the cubed Velveeta cheese and softened cream cheese to the milk mixture. Stir continuously until both cheeses are fully melted and the sauce is smooth and creamy.
7. Incorporate Other Cheeses: Stir in the shredded Monterey Jack cheese and grated Parmesan cheese. Continue stirring until all cheeses are melted and the sauce is thick and glossy.
8. Season the Sauce: Add the garlic powder, salt, and pepper to the sauce. Stir in a pinch of red pepper flakes for a little heat, if desired.
9. Combine Everything: Add the drained tortellini to the cheese sauce. Toss gently to coat each tortellini with the creamy Velveeta sauce.
10. Serve: Divide the cheesy tortellini among plates and top with the mozzarella garlic butter chicken. Ensure each portion is generously smothered in sauce and cheese. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 850