Description
A rich and indulgent pasta dish featuring tender Cajun-seasoned chicken and cheese tortellini coated in a creamy Velveeta garlic cheese sauce — a perfect fusion of spice, creaminess, and comfort in every bite.
Ingredients
- 2 cups cooked chicken breast, sliced or cubed
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 (9 oz) package cheese tortellini
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup milk
- 1/2 cup heavy cream
- 8 oz Velveeta cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp chopped parsley (for garnish)
Instructions
- Cook the cheese tortellini according to package directions. Drain and set aside.
- Season the chicken pieces with Cajun seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter and sauté garlic until fragrant, about 30 seconds.
- Whisk in milk and heavy cream, bringing to a gentle simmer.
- Add the Velveeta cubes and stir until completely melted and smooth.
- Stir in Parmesan cheese and smoked paprika. Adjust seasoning with salt and pepper.
- Add the cooked tortellini and chicken to the sauce, stirring until well coated.
- Simmer for 2–3 minutes until heated through and thickened slightly.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra heat, add a pinch of cayenne or red pepper flakes.
- Use shrimp or sausage instead of chicken for variation.
- Thin the sauce with extra milk if it becomes too thick.
- Best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun