Ingredients
Scale
- 2 medium boneless, skinless chicken breasts (about ¾ lb), cut into bite-size pieces
- 9 oz cheese tortellini (fresh or refrigerated)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- ½ cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- 1 tbsp chopped parsley (for garnish)
Instructions
- Bring a pot of salted water to a boil and cook the tortellini according to the package directions until tender. Drain and set aside.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Season the chicken with Cajun seasoning, salt, and black pepper. Cook for 6–7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the remaining butter and add minced garlic. Stir for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to loosen any browned bits from the bottom of the pan. Reduce the heat to medium.
- Add Velveeta and cream cheese, stirring until melted and smooth. Gradually add mozzarella and Parmesan, stirring continuously until the sauce thickens and becomes glossy.
- Sprinkle in Italian seasoning, then add the cooked tortellini. Toss gently to coat the pasta in the rich sauce. Let it simmer for about 1–2 minutes to absorb the flavors.
- Return the chicken to the pan and stir just enough to warm it through without overmixing. Taste and adjust seasoning if needed.
- Garnish with chopped parsley and serve immediately while hot and creamy.
Notes
- Use rotisserie chicken for a faster version.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Thin the sauce with a splash of pasta water if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American