Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 20 oz package of cheese tortellini
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a bowl, toss the chicken pieces with olive oil and Cajun seasoning until evenly coated.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring constantly.
- Reduce the heat to low. Add the cream cheese, mozzarella, and cheddar cheese. Stir until the cheeses are melted and the sauce is smooth and creamy. Stir in the smoked paprika, salt, and pepper.
- Add the cooked chicken and tortellini to the cheese sauce. Stir gently to coat everything evenly.
- Continue to simmer for 5-7 minutes, or until the tortellini is heated through and tender, stirring occasionally to prevent sticking.
- Serve immediately, ensuring each portion is generously smothered in the creamy three-cheese sauce.
Notes
- For a spicier kick, add more Cajun seasoning or a pinch of cayenne pepper.
- Substitute spinach or broccoli florets for extra vegetables.
- Use rotisserie chicken for a quicker version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American