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
Instructions
Step 1: Cook the Tortellini
Boil tortellini according to package instructions until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Chicken
Pat chicken pieces dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat.
Sear chicken until golden and cooked through, about 4–5 minutes. Remove and set aside.
Step 3: Make the Cheesy Velveeta Alfredo Sauce
In the same skillet, melt butter and sauté garlic until fragrant (30 seconds).
Pour in chicken broth and heavy cream, stirring to combine.
Add Velveeta cubes and stir until melted and smooth.
Stir in Parmesan, mozzarella, red pepper flakes, and additional Cajun seasoning. Adjust salt and pepper to taste.
Use reserved pasta water to loosen the sauce if needed.
Step 4: Combine Tortellini & Chicken
Add cooked tortellini to the sauce and toss to coat.
Fold in Cajun chicken gently so it’s evenly distributed.
Step 5: Serve & Garnish
Plate tortellini with chicken on top or mixed in.
Garnish with parsley, extra Parmesan, and a light drizzle of butter for shine.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
🍽 Servings: 4
⚡ Calories per Serving: ~880 kcal
