Description
This Irresistibly Creamy Cajun Chicken Tortellini in Velveeta Sauce is a comforting, flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts seasoned with bold Cajun spices are cooked to perfection, then tossed with cheesy tortellini in a rich, velvety Velveeta and cream sauce. Fresh garlic and parsley add depth and brightness to this indulgent pasta meal that serves 4 generously.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Chicken Breasts (Boneless preferred)
- 2 tablespoons Cajun Seasoning
Sauce
- 8 ounces Velveeta Cheese (Cubed)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 2 cloves Garlic (Minced)
- 2 tablespoons Butter (Can replace with olive oil)
Pasta and Garnish
- 9 ounces Cheese Tortellini (Fresh or refrigerated preferred)
- 2 tablespoons Parsley (Chopped)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides evenly with the Cajun seasoning. This will infuse the meat with bold, spicy flavors that are characteristic of Cajun cuisine.
- Cook the Chicken: In a large skillet over medium heat, melt the butter. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, or until the chicken is cooked through and no longer pink inside. Remove from the skillet and set aside to rest, then slice into strips or bite-sized pieces.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. This step builds the aromatic base for the sauce.
- Make the Velveeta Cream Sauce: Reduce the heat to low and add the Velveeta cheese cubes and heavy cream to the skillet. Stir constantly until the Velveeta is fully melted and the sauce is smooth and creamy.
- Cook the Tortellini: Meanwhile, cook the cheese tortellini according to the package instructions, usually boiling for 3-5 minutes until tender. Drain well.
- Combine Pasta and Sauce: Add the drained tortellini and cooked chicken pieces back into the skillet with the Velveeta sauce. Toss gently to coat everything evenly and warm through for 1-2 minutes over low heat.
- Garnish and Serve: Sprinkle the chopped parsley over the dish for a fresh pop of color and flavor. Serve immediately while the dish is hot and creamy.
Notes
- You can substitute half-and-half for the heavy cream to reduce calories slightly without losing too much creaminess.
- Using fresh or refrigerated tortellini yields the best texture, but frozen works as well if adjusted cooking time accordingly.
- If you prefer a spicier kick, add a pinch of cayenne pepper or more Cajun seasoning to taste.
- For a dairy-free version, substitute butter with olive oil and use a dairy-free cheese alternative instead of Velveeta.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
