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Creamy Cajun Chicken Tortellini

A 30-minute indulgent dinner featuring cheese tortellini, blackened chicken, and a glossy Cajun cream sauce topped with melted mozzarella and red peppers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian-Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Pasta
  • 1 lb cheese tortellini refrigerated or frozen
  • 1 lb chicken breast boneless skinless, cubed
  • 2 tbsp Cajun seasoning divided
  • 2 tbsp olive oil
  • 1 tbsp butter unsalted
Cream Sauce
  • 4 cloves garlic minced
  • 0.5 cup chicken broth low sodium
  • 1.5 cups heavy cream
  • 2 oz cream cheese softened
  • 0.75 cup parmesan cheese freshly grated
Toppings
  • 1 cup mozzarella cheese shredded
  • 0.5 cup red bell pepper finely diced
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet
  • Large Pot
  • Chef's Knife
  • Colander

Method
 

  1. Toss cubed chicken with 1.5 tbsp Cajun seasoning. Heat olive oil in a skillet over medium-high heat.
  2. Sear chicken for 4-5 minutes until browned and cooked through. Remove and set aside.
  3. Boil tortellini in salted water according to package instructions; drain, reserving 1/2 cup pasta water.
  4. In the same skillet, melt butter and sauté garlic for 30 seconds. Deglaze with chicken broth.
  5. Stir in heavy cream and cream cheese. Simmer 3-4 minutes until slightly thickened.
  6. Remove from heat. Whisk in parmesan and remaining Cajun seasoning until smooth and glossy.
  7. Add tortellini and chicken back to skillet. Toss to coat. Top with mozzarella and cover for 2 mins to melt.
  8. Garnish with red bell peppers and parsley. Serve immediately.

Notes

For extra heat, add a pinch of cayenne pepper to the sauce.