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Delicious Parmesan Cajun Chicken Tortellini in creamy Alfredo sauce.
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Parmesan Cajun Chicken Tortellini in Alfredo Cheese

Creamy, spicy, and utterly comforting, this dish features cheese tortellini smothered in a glossy Alfredo sauce with Cajun-spiced chicken strips.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl

Ingredients

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts cut into thick strips
  • 1.5 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/8 tsp pepper or to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 20 oz cheese tortellini fresh or refrigerated
  • 2 tbsp butter for the sauce
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1/2 cup milk room temperature or cold
  • 6 oz Velveeta cheese cubed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt for sauce (adjust to taste)
  • 1/8 tsp pepper for sauce
  • Fresh parsley for garnish, chopped

Instructions

  • Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions (usually 3–5 minutes for fresh/refrigerated tortellini). Drain and set aside.
  • Pat the chicken strips dry with paper towels. Season evenly with Cajun seasoning, garlic powder, salt, and pepper.
  • Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken strips and sear for 6–8 minutes until golden brown and cooked through. Remove and cover loosely with foil.
  • In the same skillet, melt butter and sauté minced garlic until fragrant.
  • Pour in heavy cream and milk, stirring until it comes to a gentle simmer.
  • Add Velveeta cheese and stir until melted. Then add mozzarella and Parmesan, stirring until the sauce is glossy and thick.
  • Add the cooked tortellini to the sauce and gently toss to coat. If the sauce thickens too much, add a splash of milk.
  • Plate the creamy tortellini and arrange the seared Cajun chicken strips on the side. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk to revive the sauce.