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Garlic Herb Chicken Tortellini

Featured in: Satisfying Hearty Mains

Juicy Cajun-spiced chicken served over cheese tortellini in a creamy sauce made with Velveeta, mozzarella, and Parmesan. Takes 45 minutes and serves 4 people.

Tags: #chicken #pasta #cheese

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Clare Greco
Updated on Fri, 05 Sep 2025 22:31:06 GMT
Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream
Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream | recipesbyclare.com
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Garlic Herb Chicken Tortellini pairs thick, Cajun-and-Italian-seasoned chicken slices with cheese tortellini and a garlic cream sauce enriched by Velveeta, mozzarella, and Parmesan. Smoked paprika and black pepper bring warmth without hiding the fresh parsley finish.

The recipe serves 4 in 45 minutes, including 15 minutes of preparation and 30 minutes of cooking. Keeping the cheese sauce over low heat protects its smooth texture.

Garlic Herb Chicken Tortellini Ingredients

Chicken, Cajun garlic and Italian seasonings, oil, butter, four garlic cloves, cream, milk, three cheeses, spices, tortellini, and parsley
Chicken, Cajun garlic and Italian seasonings, oil, butter, four garlic cloves, cream, milk, three cheeses, spices, tortellini, and parsley | Recipes by Clare
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For the chicken, use 1 pound boneless skinless chicken breasts sliced thick, 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. The cooking base uses 1 tablespoon olive oil, 2 tablespoons salted butter divided, and exactly 4 finely minced garlic cloves.

The sauce needs 1½ cups heavy whipping cream, 1 cup whole milk, 6 ounces cubed Velveeta, 1 cup shredded mozzarella, ½ cup freshly grated Parmesan, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper. Add one 20-ounce package fresh or frozen cheese tortellini and 1 tablespoon chopped parsley.

If you enjoy this recipe, you may also like Three Cheese Macaroni and Cheese.

How to Make Garlic Herb Chicken Tortellini

Four stages showing tortellini drained, seasoned chicken seared, three-cheese garlic sauce, and creamy tortellini topped with chicken
Four stages showing tortellini drained, seasoned chicken seared, three-cheese garlic sauce, and creamy tortellini topped with chicken | Recipes by Clare
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  1. Cook the tortellini in salted boiling water according to its package until tender with slight bite. Drain thoroughly.
  2. Pat chicken dry and coat with Cajun seasoning, garlic powder, and Italian seasoning.
  3. Heat olive oil and 1 tablespoon butter over medium-high. Cook chicken 4 to 5 minutes per side until golden and done; remove and rest.
  4. Melt the remaining tablespoon butter over medium. Cook all 4 minced garlic cloves for about 1 minute without browning.
  5. Add cream and milk. Melt in Velveeta, then gradually stir in mozzarella and Parmesan. Season with paprika and pepper; lower the heat.
  6. Gently coat tortellini in sauce. Slice the rested chicken thickly, arrange on top, add parsley, and serve.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Cook the Tortellini to a Slight Bite

Coordinate Fresh or Frozen Pasta

Season One Pound of Chicken

Sear Four to Five Minutes Per Side

Start With Remaining Butter and Garlic

Melt Velveeta Into Cream and Milk

Add Mozzarella and Parmesan Gradually

Coat the Tortellini Gently

Creamy garlic herb cheese tortellini topped with sliced Cajun chicken and parsley
Creamy garlic herb cheese tortellini topped with sliced Cajun chicken and parsley | recipesbyclare.com
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Slice, Garnish, and Serve

Storage and Reheating

Conclusion

Cook 20 ounces tortellini according to package directions and drain. Season 1 pound chicken with Cajun, garlic, and Italian seasonings; cook in olive oil and 1 tablespoon butter for 4 to 5 minutes per side, then rest. Cook 4 garlic cloves in remaining butter for 1 minute, add cream and milk, and melt Velveeta, mozzarella, and Parmesan. Season, coat tortellini on low heat, and top with sliced chicken and parsley.

Frequently Asked Questions

→ Can I use frozen tortellini?

Yes. Use one 20-ounce fresh or frozen package and follow its cooking directions.

→ How long does the chicken cook?

Cook thick slices for 4 to 5 minutes per side until golden and cooked through.

→ How many garlic cloves go in the sauce?

Use exactly 4 finely minced garlic cloves.

→ Why keep the final heat low?

Low heat helps keep the cream-and-cheese sauce smooth instead of separated.

4.60 from 89 votes

Garlic Herb Chicken Tortellini

Preparation Time:
15 Minutes
Cook Time:
30 Minutes
Total Cooking Time:
45 Minutes
Number of Servings:
4
Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream
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Seasoned chicken and cheese tortellini in a rich Cajun Alfredo sauce made with three different cheeses.

Ingredients You'll Need

  • Chicken and Seasonings

  • Cooking Base

  • Creamy Sauce

  • Pasta and Garnish

How to Make It

1.

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook following the package directions until they're tender but still have a slight bite. Drain thoroughly and set aside.

2.

2. Season the Chicken: Pat the chicken breasts dry and coat both sides generously with the Cajun seasoning, garlic powder, and Italian seasoning. Let the spices sit on the meat for a few minutes to absorb.

3.

3. Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and let rest.

4.

4. Prepare the Garlic Base: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until it smells amazing but doesn't brown.

5.

5. Build the Cream Sauce: Pour in the heavy cream and milk, stirring to combine. Add the Velveeta cubes and stir gently until they melt completely into a smooth, creamy base.

6.

6. Add the Cheeses: Gradually stir in the mozzarella and Parmesan cheeses until the sauce becomes thick and creamy. Season with smoked paprika and black pepper, then reduce heat to low.

7.

7. Combine with Tortellini: Add the cooked tortellini to the creamy sauce and toss gently until every piece is well coated. Keep the heat low to prevent the sauce from breaking.

8.

8. Finish and Serve: Slice the rested chicken into thick strips and arrange over the tortellini. Sprinkle with fresh parsley and serve immediately while everything is hot and creamy.

Extra Information

  1. This rich pasta dish combines the heat of Cajun spices with the comfort of creamy Alfredo sauce.
  2. Fresh tortellini works best, but frozen works too - just adjust cooking time according to package directions.
  3. The Velveeta helps create an extra smooth sauce that won't break when reheated.
  4. Let the chicken rest after cooking to keep it juicy when sliced.

Essential Tools

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Sharp knife for slicing chicken
  • Wooden spoon or whisk
  • Colander for draining pasta

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products (cream, milk, multiple cheeses)
  • Contains gluten from pasta
  • Contains eggs (in tortellini)

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 785
  • Total Fat: 48 g
  • Total Carbohydrate: 42 g
  • Protein: 45 g