Ingredients
Scale
- 20 oz cheese tortellini
- 1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 6 tbsp butter, divided
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup chicken broth
- 4 oz cream cheese, softened
- 8 oz Velveeta cheese, cubed
- 1 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 2 tbsp Cajun seasoning, divided
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- Cook tortellini in salted boiling water until tender, then drain.
- Season chicken with 1 tbsp Cajun seasoning, smoked paprika, salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil and 2 tbsp butter in a large pan over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat to medium and melt remaining butter.
- Sauté garlic for 1 minute until fragrant.
- Add chicken broth and heavy cream, stirring gently.
- Mix in cream cheese and Velveeta until fully melted and smooth.
- Stir in remaining Cajun seasoning, Parmesan, mozzarella, and red pepper flakes until thick and creamy.
- Return chicken to the pan and coat in sauce.
- Add tortellini and toss until fully covered in sauce.
- Simmer 2 minutes until sauce clings to pasta.
- Finish with fresh parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American