Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream

Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream

Ingredients:

Chicken breasts – 1 lb boneless, skinless, sliced thick

Cajun seasoning – 1 tablespoon

Garlic powder – 1 teaspoon

Italian seasoning – 1 teaspoon

Olive oil – 1 tablespoon

Salted butter – 2 tablespoons, divided

Garlic – 4 cloves, minced

Heavy cream – 1 ½ cups

Whole milk – 1 cup

Velveeta cheese – 6 oz, cut into cubes

Mozzarella cheese – 1 cup, shredded

Parmesan cheese – ½ cup, grated

Smoked paprika – ½ teaspoon

Black pepper – ¼ teaspoon, freshly ground

Cheese tortellini – 20 oz package, refrigerated or frozen

Parsley – 1 tablespoon, chopped (optional, for garnish)

Instructions

Cook the pasta:

Bring a large pot of salted water to a boil.

Cook the cheese tortellini according to package directions until al dente.

Drain well and set aside.

Season the chicken:

Meanwhile, season both sides of the chicken breasts with Cajun seasoning, garlic powder, and Italian seasoning to create a flavorful crust when seared.

Sear the chicken:

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through.

Transfer to a plate and let rest.

Sauté the garlic:

In the same skillet, melt the remaining tablespoon of butter.

Add the minced garlic and sauté for 1 minute, stirring often, until fragrant.

Build the sauce:

Pour in the heavy cream and whole milk, stirring to combine.

Add the cubed Velveeta and cook gently, stirring constantly, until the cheese is melted into a smooth sauce.

Incorporate more cheese & spices:

Stir in the mozzarella and Parmesan until the sauce thickens and becomes creamy.

Season with smoked paprika and black pepper.

Reduce the heat to low to keep the sauce warm.

Combine pasta and sauce:

Add the cooked tortellini to the skillet and toss gently until each piece is well coated in the creamy Cajun Alfredo sauce.

Slice the chicken:

Cut the rested chicken into thick strips.

Arrange over the tortellini or serve alongside for a clean presentation.

Finish and serve:

Sprinkle with chopped parsley, if desired, and serve immediately while hot.

Leave A Reply