Cajun Garlic Chicken Tortellini in Three-Cheese Cream
Cajun Garlic Chicken Tortellini in Three-Cheese Cream brings tender chicken, cheese tortellini, garlic, and a creamy Parmesan mozzarella cheddar sauce together in one skillet. It is a hearty family dinner with enough protein and comfort for busy weeknights.
Equipment
- Large Pot
- Large skillet
- Colander
- Wooden spoon
Ingredients
- 1 lb cheese tortellini fresh or frozen
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp Cajun seasoning divided
- 4 cloves garlic minced
- 1 small onion finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- salt to taste
- freshly ground black pepper to taste
- 2 tbsp fresh parsley chopped plus more for garnish
Instructions
- Cook the tortellini in salted boiling water according to the package directions until tender, then drain and reserve a little pasta water.
- Toss the chicken pieces with 1 teaspoon Cajun seasoning, a pinch of salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat, then cook the chicken until golden and cooked through.
- Transfer chicken to a plate, melt butter in the same skillet, and cook onion until softened.
- Stir in the garlic for about 30 seconds, then add heavy cream, chicken broth, and the remaining Cajun seasoning.
- Reduce the heat and stir in Parmesan, mozzarella, and cheddar until the sauce is smooth and creamy.
- Return the chicken and tortellini to the skillet, toss gently, season to taste, and finish with parsley.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave with a splash of broth, cream, or milk to loosen the sauce.
Freezing: Freeze for up to 2 months in a sealed container, but expect the cream sauce to soften slightly after thawing.
Expert Tips: Lower the heat before adding cheese and stir gradually so the sauce stays smooth instead of separating.
Variations: Add spinach, steamed broccoli, mushrooms, or sun-dried tomatoes for extra color and texture.
Sauce Tips: If the sauce thickens too much, stir in a little reserved pasta water or chicken broth until glossy again.