Description
This Indulgent Creamy Cajun Chicken Tortellini in Velveeta Sauce is a rich and flavorful dish combining tender seared chicken breast seasoned with Cajun spices, creamy Velveeta cheese sauce, and cheesy tortellini pasta. Ready in just 30 minutes, it’s perfect for a comforting and satisfying weeknight dinner that combines bold Cajun flavors with smooth, velvety creaminess.
Ingredients
Scale
Chicken & Seasoning
- 2 pieces Chicken Breasts
- 2 tablespoons Cajun Seasoning (Adjust to preferred heat level.)
Cheese Sauce
- 8 oz Velveeta Cheese (Can substitute with favorite melting cheese.)
- 2 cloves Garlic (Freshly minced.)
- 1 cup Heavy Cream (Essential for creaminess.)
- 2 tablespoons Butter
Pasta & Garnish
- 12 oz Cheese Tortellini (Fresh or refrigerated recommended.)
- 2 tablespoons Parsley (Freshly chopped.)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with paper towels, then generously season both sides with Cajun seasoning. This helps ensure a flavorful crust during cooking.
- Sear Chicken: Preheat a large skillet over medium-high heat. Add a small amount of oil or butter if desired, then sear the chicken breasts for about 4-5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and let it rest to retain juices.
- Cook Tortellini: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually around 3-5 minutes for fresh or refrigerated tortellini. Once cooked, drain, reserving some pasta water for later.
- Sauté Garlic: In the same skillet used for chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, avoiding burning.
- Make Velveeta Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Gradually add cubed Velveeta cheese, stirring continuously until completely melted and smooth, creating a rich, creamy sauce.
- Toss Tortellini in Sauce: Add the drained tortellini into the skillet with the sauce, tossing to butter evenly coat the pasta. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up and achieve your desired consistency.
- Combine Chicken and Pasta: Slice the rested chicken breasts into strips or bite-sized pieces. Return the sliced chicken to the skillet and gently toss everything together, ensuring the chicken is well coated with the creamy sauce.
- Garnish and Serve: Remove the skillet from heat. Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Serve immediately while hot and indulgent.
Notes
- Adjust Cajun seasoning to taste for desired spiciness.
- Velveeta cheese provides great melting texture but can be substituted with other melting cheeses like cheddar or Monterey Jack.
- Use fresh or refrigerated tortellini for best texture; frozen can work but may need longer cooking.
- Reserve pasta water to adjust sauce consistency and ensure it clings well to the tortellini.
- Let the chicken rest after searing to keep it juicy and tender.
