Cajun Chicken Tortellini with Creamy Garlic Sauce
Cajun Chicken Tortellini with Creamy Garlic Sauce is a delightful dish that perfectly marries bold Cajun spices, succulent chicken, and a rich, creamy garlic sauce, all enveloping tender cheese tortellini. This quick and easy recipe comes together in under 30 minutes, making it ideal for busy weeknight dinners or special gatherings. With every bite bursting with flavor, this comforting meal will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Cajun
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons Cajun seasoning
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 12 oz cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
Instructions
- Gather all ingredients to ensure smooth cooking.
- Cook tortellini in salted boiling water according to package directions until al dente. Drain and set aside, reserving a bit of pasta water.
- In a skillet over medium heat, add olive oil and season chicken breasts with Cajun seasoning. Cook for about 6 minutes per side until golden brown and cooked through. Remove from skillet and slice.
- In the same skillet, add minced garlic and sauté for about one minute until fragrant.
- Pour in heavy cream, scraping up any bits from the skillet. Stir in Parmesan until melted; add reserved pasta water if too thick.
- Return sliced chicken to the skillet along with drained tortellini; toss gently to coat. Serve warm with extra sauce drizzled on top.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 645
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 135mg
Keywords: Substitute chicken for shrimp or tofu for a vegetarian option. Add spinach or sun-dried tomatoes for extra flavor and color. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.