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Cajun Garlic Chicken Tortellini in Three-Cheese Cream Recipe

Cajun Garlic Chicken Tortellini in Three-Cheese Cream Recipe
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★★★★★

4.7 from 14 reviews

A creamy and flavorful Cajun Garlic Chicken Tortellini recipe featuring tender chicken breasts seasoned with Cajun spices, tossed in a rich three-cheese cream sauce made with heavy cream, cream cheese, mozzarella, and Parmesan. This comforting pasta dish is garnished with fresh parsley and a sprinkle of red pepper flakes for a subtle kick.

Ingredients

Scale

Chicken

  • 2 chicken breasts
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced

Sauce

  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • ½ teaspoon red pepper flakes

Pasta and Garnish

  • 12 ounces cheese tortellini
  • 1 tablespoon chopped parsley

Instructions

  1. Season the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Rub the chicken generously with 2 teaspoons of Cajun seasoning to infuse it with bold flavors.
  2. Sear the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook until golden brown on both sides and fully cooked through, reaching an internal temperature of 165°F. Remove chicken from the pan and let it rest to retain juices.
  3. Cook tortellini: Bring a pot of salted water to a boil and cook 12 ounces of cheese tortellini according to package instructions until just before al dente. Drain and set aside, reserving a bit of pasta water if needed.
  4. Prepare the sauce base: Reduce the skillet heat to medium and add 1 tablespoon butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Add cream and cheeses: Pour in 1 cup heavy cream and add 4 ounces cream cheese. Stir continuously until the cream cheese melts and the mixture is smooth.
  6. Incorporate shredded cheeses: Stir in 1 cup shredded mozzarella and 1 cup grated Parmesan cheese. Continue stirring until all the cheese is melted and the sauce thickens to a creamy consistency.
  7. Combine pasta and sauce: Toss the cooked tortellini into the cheese sauce, stirring well to coat each piece evenly. If the sauce is too thick, add a splash of reserved pasta water or milk to loosen it.
  8. Serve garnished: Slice the rested Cajun chicken breasts and arrange on top of the creamy tortellini. Garnish with 1 tablespoon chopped parsley and sprinkle ½ teaspoon red pepper flakes for a subtle heat before serving.

Notes

  • Don’t overcook the tortellini; remove it just before al dente as it will continue cooking in the sauce.
  • If your sauce is too thick, add a splash of milk or reserved pasta water to loosen it up.
  • Resting the chicken before slicing helps retain the juices for a tender, flavorful bite.
  • Use freshly grated Parmesan for the best flavor and melt quality.
  • Adjust red pepper flakes to your preferred spice level.

Nutrition

Keywords: chicken tortellini, creamy pasta, Cajun chicken, three cheese sauce

Find it online: https://kitchenwithkai.com/cajun-garlic-chicken-tortellini-in-three-cheese-cream-recipe/