Save A vibrant and flavorful pasta dish featuring tender chicken, cheesy tortellini, and a creamy Cajun garlic Parmesan sauce. Perfect for a quick weeknight meal with a spicy kick.
I first made this dish when my family wanted something comforting and just a little spicy after a long day. The mix of cheesy tortellini with Cajun chicken quickly became a weeknight favorite in our home.
Ingredients
- Chicken breasts: 2 large boneless, skinless, cut into bite-sized pieces
- Cheese tortellini: 500 g (18 oz) refrigerated
- Garlic: 3 cloves, minced
- Red bell pepper: 1 small, diced
- Yellow onion: 1 small, diced
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: 1/2 cup (50 g) freshly grated
- Unsalted butter: 2 tablespoons
- Cajun seasoning: 1 tablespoon
- Smoked paprika: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Olive oil: 2 tablespoons
- Fresh parsley: 2 tablespoons chopped, for garnish
- Optional: extra grated Parmesan for serving
Instructions
- Cook the tortellini:
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
- Sauté the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, and pepper. Sauté until browned and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
- Sauté the vegetables:
- In the same skillet, add remaining olive oil and butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Prepare the sauce:
- Sprinkle in remaining Cajun seasoning and smoked paprika. Stir, then pour in the heavy cream. Bring to a gentle simmer, stirring frequently.
- Add cheese and combine:
- Add Parmesan cheese and stir until melted and sauce is smooth. Taste and adjust seasoning if needed.
- Return chicken and pasta:
- Return chicken to the skillet, along with cooked tortellini. Toss gently to coat everything in the sauce.
- Finish and serve:
- Cook for an additional 2 to 3 minutes until heated through. Serve garnished with fresh parsley and extra Parmesan if desired.
Save This dish reminds me of cozy dinners around our kitchen table during chilly evenings, laughter echoing as everyone reached for second helpings.
Required Tools
Large pot, large skillet, chefs knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains: Wheat (tortellini), Milk (cream, Parmesan, butter), Eggs (tortellini may contain eggs). Double-check tortellini packaging for specific allergens.
Nutritional Information (per serving)
Calories: 620, Total Fat: 29 g, Carbohydrates: 53 g, Protein: 38 g
Save Enjoy this bold and creamy dish as a quick solution for any weeknight craving. Leftovers reheat beautifully the next day with an extra splash of cream.
Recipe FAQ
- → How do I achieve the best texture for the chicken?
Cut chicken into bite-sized pieces and sauté over medium-high heat until golden and cooked through, ensuring it remains tender and juicy.
- → Can I use fresh pasta instead of refrigerated tortellini?
Yes, fresh tortellini works well and cooks quickly; just adjust boiling time according to package or fresh preparation guidelines.
- → What substitutes can I use for Parmesan cheese?
Grana Padano or Asiago cheeses provide similar nutty flavors and melt smoothly in the sauce.
- → How can I make this dish spicier?
Add cayenne pepper or red pepper flakes along with the Cajun seasoning for an extra spicy kick.
- → Is there a way to lighten the sauce?
Substitute heavy cream with half-and-half or a mixture of milk and cream cheese for a lighter but still creamy sauce.