One-Pot Cheesy Cajun Tortellini with Juicy Garlic Chicken and Mozzarella
Ingredients:
1 ½ pounds boneless, skinless chicken breasts, cut into thick bite-sized strips
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional for heat)
Salt and black pepper, to taste
1 (20-ounce) package refrigerated cheese tortellini
3 cups low-sodium chicken broth
1 cup heavy cream
8 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
1. Heat olive oil in a large deep skillet or pot over medium-high heat. Add the chicken strips, season with Cajun seasoning, paprika, onion powder, salt, and pepper. Cook until golden brown and seared on all sides, about 6–7 minutes. Remove the chicken and set aside.
2. In the same pot, melt butter and sauté garlic until fragrant, about 1 minute.
3. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle boil.
4. Add the tortellini and cook according to package directions until tender, stirring occasionally so it doesn’t stick.
5. Lower the heat and add Velveeta cubes, stirring until completely melted into a thick creamy sauce. Stir in Parmesan for extra richness.
6. Return the seared chicken to the pot and toss until well coated.
7. Sprinkle mozzarella cheese over the top, cover the pot for 2–3 minutes until melted and gooey.
8. Garnish with parsley and serve hot, making sure every bite has cheesy sauce clinging to the pasta and juicy chicken pieces.
Cooking Time: 30 minutes | Servings: 6 | Calories: ~620 per serving