Ingredients
- 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 & freshly ground 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); ½ tsp red pepper flakes (optional); ¼ tsp extra Cajun seasoning (to taste); ½ cup reserved pasta water (if needed)
- Optional Garnish: chopped fresh parsley; extra Parmesan; light drizzle of melted butter
Instructions
- Cook the tortellini in boiling salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Season the chicken with Cajun seasoning, paprika, salt, and pepper. The heat a skillet over medium-high, add oil, and cook chicken until golden and cooked through (4–5 minutes). Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant (~30 seconds). Pour in broth and cream, then stir in Velveeta cubes until melted and smooth.
- Add Parmesan, mozzarella (if using), red pepper flakes, and extra Cajun seasoning. Adjust consistency with reserved pasta water if needed.
- Add tortellini to the sauce and carefully fold in the cooked chicken until everything is well coated and warmed through.
- Serve immediately. Garnish with parsley, extra Parmesan, and melted butter drizzle if desired.
Notes
- Swap chicken for shrimp or andouille sausage for a different protein twist.
- Boost nutrition with mushrooms, spinach, or sun‑dried tomatoes.
- Use penne or rigatoni and add extra cheese if tortellini is unavailable.
- Adjust heat by modulating red pepper flakes and Cajun seasoning to suit your taste.
- Substitute half‑and‑half for heavy cream to slightly lighten the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Fusion (Italian‑Southern)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 880 kcal
- Sugar: 4g
- Sodium: 1050mg
- Fat: 52g
- Saturated Fat: 28g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
