Description
This creamy Cajun Garlic Chicken Tortellini combines tender, seasoned chicken breasts with cheese tortellini smothered in a rich, three-cheese garlic cream sauce. The dish features a balanced blend of Cajun spices, fresh garlic, and a luscious sauce made from heavy cream, cream cheese, mozzarella, and Parmesan. Perfect for a comforting weeknight meal, it offers a flavorful Italian-American twist with a hint of heat from red pepper flakes and a fresh pop of parsley.
Ingredients
Scale
Protein
- 2 chicken breasts
Seasonings and Oils
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- ½ teaspoon red pepper flakes
Dairy
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Pasta
- 12 ounces cheese tortellini
Herbs
- 1 tablespoon chopped parsley
Instructions
- Season the Chicken: Pat the chicken breasts dry using paper towels. Rub both sides generously with the Cajun seasoning to ensure even flavor coverage.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the skillet and sear until golden brown on both sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest to retain juices.
- Cook the Tortellini: Bring a pot of salted water to a boil. Cook the cheese tortellini as per package directions until al dente. Drain the tortellini and set aside.
- Sauté Garlic: Reduce skillet heat to medium. Add butter and minced garlic to the pan. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Add Cream and Cream Cheese: Pour in the heavy cream and add the cream cheese to the skillet. Stir continuously until the cream cheese melts fully and the sauce becomes smooth.
- Incorporate Cheeses: Stir in shredded mozzarella and grated Parmesan cheese. Keep stirring until all cheeses are melted and the sauce thickens to a creamy consistency.
- Combine Tortellini and Sauce: Add the cooked tortellini to the sauce in the skillet. Toss carefully to coat the pasta evenly with the cheese sauce.
- Serve: Slice the rested chicken breasts into strips. Place them on top of the coated tortellini. Garnish with chopped parsley and sprinkle red pepper flakes over the dish before serving to add a hint of heat.
Notes
- Use fresh garlic for the best flavor and sauté gently to avoid bitterness.
- Make sure not to overcook the tortellini; follow the package instructions closely.
- Resting the chicken after cooking helps keep it juicy and tender.
- If you prefer less spice, omit or reduce the red pepper flakes.
- For a lighter version, substitute heavy cream with half-and-half or milk and reduce the amount of cream cheese.
