CHEESY CAJUN CHICKEN TORTELLINI IN ALFREDO
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 (20 oz) package cheese tortellini
3 tablespoons olive oil
2 teaspoons Cajun seasoning (adjust to spice preference)
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup heavy cream
1 cup whole milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
2 tablespoons unsalted butter
Fresh parsley for garnish
Optional: Red pepper flakes for extra spice
Directions:
Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and set aside.
Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken until browned on all sides and cooked through, about 7–10 minutes. Remove from the skillet and set aside.
Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and milk, stirring to combine. Bring to a simmer, then add the Parmesan and mozzarella cheeses. Stir until the cheeses melt and the sauce becomes creamy. If the sauce is too thick, add a splash of milk or reserved pasta water to reach your desired consistency.
Combine: Return the chicken to the skillet and add the cooked tortellini. Stir everything together until well-coated in the creamy Alfredo sauce. Taste and adjust seasoning with salt and pepper.
Serve: Garnish with fresh parsley and red pepper flakes if you like a little extra heat. Serve hot and enjoy this creamy, cheesy Cajun goodness!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~650 per serving