Chicken Tortellini in Velveeta Garlic Cream with Cajun Alfredo Sauce
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
2 tsp garlic powder
2 tsp Cajun seasoning
1 tsp salt
1/2 tsp black pepper
20 oz frozen cheese tortellini
4 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
8 oz Velveeta cheese, cubed
1/2 cup grated Parmesan cheese
1/4 cup cream cheese, softened
1/2 cup milk, more as needed
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste
Directions:
1.In a bowl, toss the chicken pieces with olive oil, garlic powder, Cajun seasoning, salt, and pepper. Make sure each piece is well coated.
2.Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3.While the chicken is cooking, prepare the tortellini according to package directions. Drain well and set aside.
4.In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5.Pour in the heavy cream, then add the cubed Velveeta cheese, Parmesan cheese, and cream cheese. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy.
6.Add the milk to thin the sauce to your desired consistency. Season with salt and pepper to taste.
7.Add the cooked tortellini to the cheese sauce and toss to coat thoroughly.
8.Gently fold in the cooked chicken pieces, ensuring everything is well combined.
9.Serve immediately, making sure each serving has plenty of chicken and tortellini smothered in the creamy sauce.
Cooking Time: 25 minutes | Servings: 6 | Calories: 680