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Cajun Garlic Chicken Tortellini in Three-Cheese Cream

A comforting pasta dish featuring tender tortellini, Cajun-spiced chicken, and a luscious three-cheese sauce, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 1 pound fresh or frozen cheese tortellini Opt for a brand like Rana for fresh flavors.
Main Protein
  • 1 pound boneless, skinless chicken breast or thighs Choose organic, free-range chicken for best flavor.
Spices
  • 2 tablespoons Cajun seasoning Store-bought or homemade.
  • 4 cloves garlic, minced Use freshly minced garlic.
Dairy Details
  • 4 tablespoons butter, unsalted At room temperature for even melting.
  • 1 cup heavy cream Rich and creamy for the sauce.
  • 1 cup shredded Mozzarella cheese Freshly grated for richer flavor.
  • 1 cup shredded Parmesan cheese Freshly grated for richer flavor.
  • 1 cup shredded Cheddar cheese Freshly grated for richer flavor.
Cooking Essentials
  • 2 tablespoons olive oil For sautéing the chicken.
  • Salt and Pepper To taste.

Method
 

Cooking the Tortellini
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes for fresh. Drain and set aside.
  2. Toss the cooked tortellini in a little olive oil to prevent sticking while preparing the sauce.
Preparing the Chicken
  1. In a large skillet over medium heat, add the olive oil. Once hot, add the chicken seasoned with Cajun spices. Cook for about 6-7 minutes on each side until cooked through and no longer pink.
  2. Remove and let it rest before slicing into bite-sized pieces.
Creating the Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. Lower the heat and pour in the heavy cream, stirring well.
  3. Gradually add the cheeses (mozzarella, then cheddar, and lastly Parmesan). Stir continuously until melted and combined.
  4. If the sauce is too thick, add a splash of pasta water to loosen it up.
Combining Everything
  1. Add the drained tortellini and chicken back into the skillet. Stir gently to coat everything in the creamy sauce.
  2. Remove from heat, season with salt and pepper to taste, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the chicken and sauce in advance, just cook the tortellini before serving.