Cajun Chicken Tortellini With Garlic Sauce
This Cajun Chicken Tortellini With Garlic Sauce coats tender chicken and cheese tortellini in a smoky garlic Parmesan cream sauce. It is a dependable family pasta dinner when you want comfort food with just enough Cajun warmth.
Equipment
- Large skillet
- Medium pot
- Colander
- Wooden spoon
Ingredients
- 2 boneless, skinless chicken breasts diced
- 10 oz cheese tortellini fresh or refrigerated
- 1 tbsp olive oil
- 1 1/2 tsp Cajun seasoning plus more to taste
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved tortellini cooking water as needed
Instructions
- Cook the tortellini according to the package directions, reserving 1/4 cup cooking water before draining.
- Pat the diced chicken dry, season it evenly with Cajun seasoning, and set it near the stove.
- Heat olive oil in a large skillet and cook the chicken for 6 to 8 minutes, until browned and cooked through.
- Lower the heat, add minced garlic, and stir for about 30 seconds until fragrant.
- Pour in the heavy cream, simmer gently, then stir in Parmesan over low heat until smooth.
- Add the drained tortellini and toss until coated, loosening the sauce with reserved cooking water as needed.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat gently with a splash of milk, cream, or broth so the Parmesan sauce loosens smoothly.
Freezing: Freeze for up to 2 months, but expect the cream sauce to need gentle stirring after thawing.
Expert Tips: Keep the heat low after adding cream and Parmesan to help prevent a grainy or separated sauce.
Variations: Add spinach, broccoli, mushrooms, or extra Cajun seasoning to adjust the dish for your family.
Sauce Tips: Reserved tortellini water helps the sauce cling to the pasta without making it too heavy.