Cheesy Garlic Cajun Chicken Tortellini with Velveeta Cream – A Decadent One-Pot Pasta Dream!
If you love creamy, cheesy, bold-flavored pasta dinners that come together quickly but taste like you spent hours in the kitchen, this Cheesy Garlic Cajun Chicken Tortellini is about to become your new favorite recipe.
Imagine tender chunks of Cajun-spiced chicken, nestled into soft cheese-filled tortellini, all coated in a velvety Velveeta-based cream sauce infused with garlic and parmesan. It’s the perfect comfort food—indulgent, creamy, and packed with flavor in every single bite!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized 1-inch pieces
- 20 oz cheese tortellini, fresh or refrigerated (not frozen)
- 3 cups whole milk
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil or butter
- 2–3 cloves garlic, minced
- 1 tbsp Cajun seasoning (store-bought or homemade)
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Step-by-Step Instructions:
Step 1: Cook the Chicken
In a large deep skillet or Dutch oven, heat 1 tablespoon of oil or butter over medium-high heat. Add the cubed chicken and season generously with Cajun seasoning, salt, and pepper. Sauté for 6–8 minutes, until the chicken is cooked through and golden brown on the edges. Remove from the pan and set aside.
Step 2: Make the Garlic Cajun Cream Base
In the same skillet (don’t clean it—those browned bits are flavor!), reduce the heat to medium. Add a little more butter if needed, then stir in the minced garlic. Cook for 30–60 seconds until fragrant, being careful not to burn it.
Add the cream cheese and milk, whisking constantly until the cream cheese begins to melt and form a smooth base. Add Velveeta cubes and continue stirring until the cheese melts into a luscious, creamy sauce.
Step 3: Stir in Tortellini
Once your sauce is smooth, add the cheese tortellini directly into the pan. Gently stir to coat all the pasta in the cheese sauce. Let it simmer uncovered on low heat for about 7–10 minutes, stirring occasionally, until the tortellini is tender and cooked through.
Step 4: Combine Chicken and Cheese Explosion
Return the cooked chicken to the pan. Stir in shredded mozzarella and grated parmesan cheese. Let the mixture bubble gently for 2–3 minutes more, allowing the cheeses to melt and thicken the sauce.
Taste and adjust seasoning with more Cajun spice, salt, or pepper as needed.
Serving Suggestions:
- Serve hot, garnished with fresh chopped parsley or chives for a pop of color.
- Add a side of garlic bread or a crisp green salad for a complete meal.
- Optional: Top with crushed red pepper flakes for a spicy kick or crispy bacon bits for extra decadence!
Tips & Variations:
- Spicy Twist: Add a dash of hot sauce or cayenne pepper if you want more heat.
- Make It Meat-Free: Swap chicken for sautéed mushrooms or roasted veggies.
- One-Pan Hack: If your tortellini is precooked, add it during the last 5 minutes to avoid overcooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.
Why You’ll Love This Recipe:
- Quick and easy—done in under 30 minutes
- Rich, creamy, and irresistibly cheesy
- One-pot = minimal cleanup
- Family-friendly and crowd-pleasing
- High-protein + high-comfort!
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This Cheesy Garlic Cajun Chicken Tortellini is a guaranteed hit, perfect for busy weeknights or cozy weekends. If you’re craving cheesy pasta with bold flavor, don’t scroll past this one — it’s too good to miss!