This Garlic Alfredo Chicken Tortellini in Cheesy Cajun Velveeta is my ultimate comfort dish. It’s packed with juicy Cajun-spiced chicken, pillowy cheese tortellini, and a velvety Alfredo sauce made extra cheesy with Velveeta, Parmesan, and mozzarella. The hint of Cajun heat brings everything to life in the most mouthwatering way.

Garlic Alfredo Chicken Tortellini in Cheesy Cajun Velveeta

Why You’ll Love This Recipe

I love this dish because it hits all the right notes—creamy, cheesy, spicy, and satisfying. The tortellini holds its cheesy filling while soaking up all that rich sauce. Velveeta adds a nostalgic melt-in-your-mouth creaminess, while the Cajun spices keep things exciting. It’s perfect for weeknight dinners when I want something indulgent but still easy to pull together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cajun Chicken:

1.25 lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste

For the Tortellini & Cheesy Velveeta Alfredo Sauce:

12 oz cheese tortellini (fresh or frozen)
2 tbsp butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
4 oz Velveeta cheese, cubed
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional for extra gooeyness)
½ tsp red pepper flakes (optional, for extra heat)
¼ tsp Cajun seasoning (to taste)
½ cup reserved pasta water (if needed for sauce consistency)

Optional Garnish:

Fresh parsley
Extra Parmesan
A light drizzle of melted butter

Directions

Step 1: Cook the Tortellini
I start by boiling the tortellini according to the package instructions until it’s al dente. I make sure to reserve about ½ cup of the pasta water, then drain and set the tortellini aside.

Step 2: Cook the Cajun Chicken
I pat the chicken dry and season it with Cajun seasoning, smoked paprika, salt, and black pepper. In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through—about 4 to 5 minutes. Then I remove it from the pan and set it aside.

Step 3: Make the Cheesy Velveeta Alfredo Sauce
Using the same skillet, I melt butter and sauté the garlic just until fragrant—about 30 seconds. I pour in the chicken broth and heavy cream, giving it a good stir. Next, I add the Velveeta cubes and stir until they melt into a creamy sauce. I then mix in the Parmesan, mozzarella, red pepper flakes, and more Cajun seasoning. If the sauce gets too thick, I add a splash of the reserved pasta water to thin it out.

Step 4: Combine Tortellini & Chicken
I add the cooked tortellini to the sauce and gently toss it to coat. Then I fold in the Cajun chicken until everything is well combined and warmed through.

Step 5: Serve & Garnish
To serve, I plate the tortellini with the chicken either mixed in or on top. I like to finish it off with fresh parsley, a sprinkle of extra Parmesan, and a drizzle of melted butter for a glossy finish.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: ~880 kcal

Variations

Swap the Protein: I sometimes use shrimp or andouille sausage instead of chicken for a twist.
Veggie Boost: Adding sautéed mushrooms, spinach, or sun-dried tomatoes brings in extra flavor and nutrition.
Different Pasta: If I don’t have tortellini, I use penne or rigatoni with added shredded cheese to mimic the tortellini filling.
Spice Control: I adjust the red pepper flakes and Cajun seasoning depending on how spicy I want it.
Creamy Base Substitutes: When I want to lighten it up, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stove over medium heat with a splash of chicken broth or cream to loosen the sauce. In the microwave, I cover it and heat in 30-second intervals, stirring between each, until heated through.

FAQs

How can I make this dish less spicy?

I simply reduce or skip the red pepper flakes and go easy on the Cajun seasoning. The flavor will still be rich and savory without the heat.

Can I make this ahead of time?

Yes, I sometimes prep the chicken and even the sauce a day in advance. I store everything separately and just combine and reheat before serving.

What’s the best tortellini to use?

I like using fresh tortellini from the refrigerated section for the best texture, but frozen tortellini works just as well if I boil it until just al dente.

Can I freeze the leftovers?

I don’t recommend freezing this dish, as the creamy sauce tends to separate when thawed and reheated. It’s best enjoyed fresh or within a few days from the fridge.

What can I use instead of Velveeta?

If I don’t have Velveeta, I use cream cheese or extra shredded cheddar. It won’t have the same smooth melt, but it’s still delicious.

Conclusion

This Garlic Alfredo Chicken Tortellini in Cheesy Cajun Velveeta is a go-to for when I’m craving something indulgent, comforting, and full of flavor. It brings together everything I love—spicy Cajun chicken, creamy cheese sauce, and tender tortellini—into one unforgettable dish. Whether it’s a weeknight dinner or a cozy weekend meal, this recipe never disappoints.