Cheesy Tortellini Cajun Chicken

This cheesy tortellini with buttery Cajun chicken bites combines tender pasta pillows with perfectly seasoned chicken for a restaurant-quality meal that comes together in under 30 minutes. The creamy cheese sauce brings everything together while the Cajun spices add just the right amount of kick.

I first made this dish when my sister visited with her picky eaters. Even the kids who normally push pasta around their plates asked for seconds and it has become our go-to meal when company comes over unexpectedly.

Ingredients

• Boneless skinless chicken breasts: create tender juicy bites that cook quickly. Look for pieces that are uniform in size for even cooking
• Cajun seasoning: provides all the flavor complexity without needing a dozen different spice jars. A quality blend should have paprika garlic and various peppers
• Cheese tortellini: serves as the perfect pasta base. Fresh varieties offer the best texture but frozen works beautifully too
• Heavy cream: creates that silky luxurious sauce that clings to every bite. Full fat is non-negotiable here
• Mozzarella cheese: melts into gorgeous stretchy strands that create that Instagram worthy cheese pull
• Parmesan cheese: adds the nutty depth that takes this dish from good to unforgettable
• Green onions: provide a fresh crisp contrast to the rich sauce and look beautiful as a garnish

Step-by-Step Instructions

Season the Chicken:

Toss chicken cubes thoroughly with Cajun seasoning garlic powder smoked paprika salt and pepper ensuring every piece is evenly coated. This step builds flavor from the inside out so be generous with the seasonings and make sure every cube gets attention.

Cook the Chicken:

Melt butter in a large skillet over medium high heat until it begins to foam. Add the seasoned chicken in a single layer allowing space between pieces for proper browning. Cook for 6 to 8 minutes stirring occasionally until golden on all sides and cooked through to 165°F. The butter will help create a beautiful crust on the chicken while keeping it juicy inside.

Prepare the Tortellini:

While the chicken cooks boil the tortellini according to package directions. For the perfect al dente texture typically cook for 30 seconds less than recommended. Reserve about half a cup of pasta water before draining just in case your sauce needs thinning later.

Create the Cheese Sauce:

In the same skillet used for chicken melt butter then add minced garlic cooking just until fragrant about 30 seconds. Pour in heavy cream and chicken broth bringing to a gentle simmer before reducing heat to low. The fond chicken bits left in the pan will infuse the sauce with extra flavor.

Incorporate the Cheese:

Add mozzarella and Parmesan cheese to the simmering liquid stirring constantly until completely melted and velvety smooth. Season with salt and pepper tasting as you go. The sauce should coat the back of a spoon but still flow freely.

Combine Components:

Add the drained tortellini to the cheese sauce tossing gently to coat each pasta piece. Fold in the cooked Cajun chicken bites distributing them evenly throughout the dish. Allow everything to heat together for about 1 minute so the flavors can meld.

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The Cajun seasoning is truly the star ingredient here. I discovered this combination when experimenting with leftover tortellini and some chicken I had planned for another meal. My husband now requests this dish at least twice a month saying it beats anything we could order at our local Italian restaurant.

Perfect Pairings

This rich dish pairs beautifully with a simple green salad dressed with lemon vinaigrette. The acidity cuts through the creamy sauce creating a perfect balance. For a complete meal add some roasted asparagus or broccoli on the side to bring color and nutrition to the plate.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of milk or cream to revive the sauce as it tends to thicken when chilled. Warm slowly over medium low heat stirring frequently to prevent the cheese from separating. This dish does not freeze well as the cream sauce can break upon thawing.

Making It Ahead

You can prepare components separately up to a day ahead for quick assembly. Cook the chicken and refrigerate then make the tortellini and sauce just before serving. If assembling the entire dish ahead reheat gently with a splash of cream to maintain the silky texture of the sauce.

Frequently Asked Questions

→ What type of tortellini works best?

Both fresh and frozen cheese tortellini work well. Fresh tortellini may cook faster, so adjust the timing accordingly.

→ Can I use other types of cheese?

Yes, you can substitute mozzarella and Parmesan with other melting cheeses like Gruyère or Asiago for a unique flavor profile.

→ Is the dish spicy?

The Cajun seasoning adds mild heat. Adjust the spice level by reducing or increasing the Cajun seasoning to your preference.

→ What can I use instead of chicken broth?

Vegetable broth or water can be used as an alternative to chicken broth without significantly altering flavor.

→ How do I reheat leftovers?

Reheat in a skillet over low heat, adding a splash of milk or broth to restore the creamy texture.