Garlic Herb Chicken Tortellini (Print Version)

# Ingredients:

→ Chicken and Seasonings

01 - 1 pound boneless, skinless chicken breasts, sliced thick
02 - 1 tablespoon Cajun seasoning
03 - 1 teaspoon garlic powder
04 - 1 teaspoon Italian seasoning

→ Cooking Base

05 - 1 tablespoon olive oil
06 - 2 tablespoons salted butter
07 - 4 garlic cloves, finely minced

→ Creamy Sauce

08 - 1½ cups heavy whipping cream
09 - 1 cup whole milk
10 - 6 ounces Velveeta cheese, cut into cubes
11 - 1 cup shredded mozzarella cheese
12 - ½ cup freshly grated Parmesan cheese
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon freshly ground black pepper

→ Pasta and Garnish

15 - 1 (20-ounce) package cheese tortellini, fresh or frozen
16 - 1 tablespoon fresh parsley, chopped (for serving)

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - 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.

# Notes:

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

Back