Description
A symphony of Cajun-spiced chicken and cheese-filled tortellini in a creamy Velveeta garlic cheese sauce.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 (20 oz) package cheese tortellini
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 8 oz Velveeta cheese, cubed
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh chopped parsley
- Reserved pasta water as needed
Instructions
- Pat chicken thighs dry with paper towels. Rub with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken for 5-6 minutes on each side until cooked. Rest on a plate.
- Cook tortellini in a pot of salted boiling water as per package instructions. Reserve ½ cup pasta water.
- Melt butter in a saucepan, sauté garlic for 30 seconds. Add heavy cream, then Velveeta cubes. Stir until melted. Add Parmesan, Italian seasoning, salt, and pepper. Adjust consistency with pasta water if needed.
- Toss tortellini in cheese sauce, simmer for 2-3 minutes. Slice chicken and serve with tortellini. Garnish with parsley.
Notes
Always let the chicken rest before slicing; this locks in the juices for tender bites.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 870 kcal
- Sodium: 1250 mg
- Protein: 45 g