CAJUN CHICKEN TORTELLINI: OBSESSED

I’ll never forget the first time I tasted something even remotely similar to this. It was at a little hole-in-the-wall restaurant during a road trip, and the creamy, spicy sauce with perfectly cooked tortellini completely blew my mind. I knew right then I had to recreate it. After tons of experimenting, I’ve finally perfected my own version, and I’m so excited to share my Irresistible Cajun Chicken Tortellini Recipe with you! Today, I’m sharing all my secrets for the most amazing Irresistible Cajun Chicken Tortellini Recipe you’ll ever make!

Why You’ll Obsess Over This Cajun Chicken Tortellini Recipe

Okay, seriously, get ready to be addicted! This isn’t just another pasta dish; it’s a flavor explosion in every single bite. We’re talking creamy, dreamy sauce with a kick, tender chicken bursting with Cajun spices, and perfectly cooked tortellini that just melts in your mouth. What’s not to love?

• It’s packed with flavor: The Cajun seasoning brings the heat and depth, while the cream sauce adds richness and a comforting feel.
• It’s surprisingly easy: Don’t let the fancy flavors intimidate you. This recipe is totally doable for weeknights!
• It’s customizable: Want to add more veggies? Go for it! Prefer shrimp over chicken? Be my guest! This recipe is your canvas.
• It’s a crowd-pleaser: This dish is always a hit, whether you’re cooking for your family or entertaining friends.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry, most of these are pantry staples. If you’re missing anything, a quick trip to the grocery store will have you covered.

• Chicken Breast: About 1.5 pounds, boneless and skinless. We’ll be cubing this.
• Tortellini: 20 ounces of your favorite cheese tortellini (fresh or refrigerated). I usually use the three-cheese kind, but feel free to experiment!
• Heavy Cream: 1 ½ cups. This is what makes the sauce so incredibly rich and creamy. Don’t skimp!
• Chicken Broth: ½ cup. Adds depth of flavor to the sauce.
• Cajun Seasoning: 2-3 tablespoons, depending on your spice preference. I love Tony Chachere’s, but use your favorite!
• Butter: 2 tablespoons. For sautéing the chicken and veggies.
• Olive Oil: 1 tablespoon. Helps prevent the butter from burning.
• Onion: 1 medium, chopped.
• Bell Pepper: 1 bell pepper (any color), chopped.
• Garlic: 3-4 cloves, minced. Because garlic makes everything better!
• Parmesan Cheese: ½ cup, grated. For stirring into the sauce and topping the dish.
• Salt and Pepper: To taste.
• Optional Garnish: Fresh parsley, chopped green onions.

Let’s Make Some Magic: Step-by-Step Instructions

Alright, let’s get cooking! I’m going to walk you through each step, so you can feel confident and create a truly amazing dish.

Step 1: Prep the Chicken

First, we’re going to get our chicken ready. Cut the chicken breasts into bite-sized cubes (about 1-inch pieces). Place the cubed chicken in a bowl and generously season with 2-3 tablespoons of Cajun seasoning, salt, and pepper. Make sure every piece is coated evenly. The more seasoning, the more flavor! Let this sit for at least 10 minutes while you prep the veggies. This allows the flavors to really penetrate the chicken.

Step 2: Sauté the Veggies

In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and bell pepper and sauté for about 5-7 minutes, or until the onion is translucent and the bell pepper is slightly softened. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, or it will taste bitter!

Step 3: Cook the Chicken

Add the seasoned chicken to the skillet with the veggies. Cook until the chicken is cooked through and no longer pink, about 5-7 minutes. Make sure to stir occasionally to ensure the chicken cooks evenly and doesn’t stick to the bottom of the pan.

Step 4: Build the Creamy Cajun Sauce

Now for the best part – the sauce! Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. These little bits are packed with flavor! Let the broth simmer for a minute or two to reduce slightly. Then, slowly pour in the heavy cream, stirring constantly. Reduce the heat to low and let the sauce simmer gently for about 5-7 minutes, or until it has thickened slightly. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Pro Tip: If the sauce becomes too thick, add a splash of chicken broth or milk to thin it out. If it’s too thin, simmer for a bit longer to reduce it.

Step 5: Add the Tortellini

Add the tortellini to the skillet with the sauce and chicken. Gently stir to coat the tortellini in the sauce. Cook according to the package directions, usually about 3-5 minutes, or until the tortellini is heated through and tender. Be careful not to overcook the tortellini, or they will become mushy. Nobody wants mushy tortellini!

Step 6: Serve and Enjoy!

Remove the skillet from the heat and let the dish sit for a minute or two to allow the sauce to thicken up a bit more. Garnish with fresh parsley or chopped green onions, if desired. Serve immediately and enjoy your incredible Irresistible Cajun Chicken Tortellini!

Tips and Tricks for Tortellini Perfection

Okay, let’s talk about some extra tips and tricks that will take your Cajun Chicken Tortellini to the next level. I’ve learned these little secrets over years of making this dish, and I’m excited to share them with you!

• Don’t Overcook the Tortellini: This is crucial! Overcooked tortellini are sad tortellini. Follow the package directions carefully and test for doneness before draining.
• Spice It Up (or Tone It Down): Cajun seasoning can vary in heat level, so start with less and add more to taste. If you’re sensitive to spice, use a milder Cajun blend or reduce the amount. For an extra kick, add a pinch of cayenne pepper to the sauce.
• Add Some Veggies: Feel free to add other veggies to this dish! Sliced mushrooms, spinach, sun-dried tomatoes, or even artichoke hearts would be delicious.
• Use Quality Ingredients: The better the ingredients, the better the final product. Opt for fresh, high-quality tortellini and heavy cream for the best results.
• Make it Ahead: You can prepare the sauce and chicken ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply cook the tortellini and add it to the sauce. This is a great option for busy weeknights.

Variations to Make It Your Own

This recipe is fantastic as is, but don’t be afraid to get creative and experiment with different variations. Here are a few ideas to get you started:

• Shrimp Instead of Chicken: Swap the chicken for shrimp for a delicious seafood twist. Use about 1 pound of peeled and deveined shrimp, and cook it in the skillet until pink and opaque. For a different taste profile, try my Crispy Cajun Shrimp and add it to the tortellini.
• Spicy Sausage: Use spicy Italian sausage instead of chicken for a different flavor profile. Brown the sausage in the skillet before adding the veggies.
• Creamy Tomato Sauce: Add a can of diced tomatoes (drained) to the sauce for a creamy tomato Cajun sauce.
• Vegetarian Option: Skip the chicken altogether and add extra veggies, such as mushrooms, zucchini, and bell peppers. You can also add a can of cannellini beans for added protein.

Serving Suggestions

This Cajun Chicken Tortellini is a complete meal on its own, but here are a few serving suggestions to round out your meal:

• Garlic Bread: Serve with warm garlic bread for soaking up all that delicious sauce.
• Side Salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the richness of the pasta.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and delicious side dish.

Other Delicious Recipes You Might Enjoy

If you loved this Cajun Chicken Tortellini, here are a few other recipes that you might also enjoy:

• For another cheesy pasta option, try my Spicy Chicken Rigatoni. It packs a punch of flavor!
• If you want another pasta dish that is a bit cooler, try my Tortellini Pasta Salad.
• Another recipe that will be a hit is my HONEY PEPPER CHICKEN PASTA!
• Looking for something a little lighter but still packed with flavor? Try my Bang Bang Chicken Bowl.
• For a super easy, hands-off dinner, you have to check out my SLOW COOKER LEMON CHICKEN.

Storing and Reheating Leftovers

If you happen to have any leftovers (which is unlikely, but possible!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or reheat in a skillet over low heat, adding a splash of chicken broth or milk if needed to prevent the sauce from drying out.

Important Note: The tortellini may become a little softer upon reheating, but it will still be delicious!

Final Thoughts

There you have it! My Irresistible Cajun Chicken Tortellini Recipe, ready for you to make your own. I truly hope you love it as much as my family and I do. Remember, cooking should be fun and enjoyable, so don’t be afraid to experiment and make this recipe your own. Happy cooking!

Cajun Chicken Tortellini

This Cajun Chicken Tortellini recipe features tender chicken and cheese tortellini in a creamy, spicy Cajun sauce. It’s a flavorful and easy-to-make dish that’s perfect for a weeknight meal or entertaining.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Cajun, Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 20 oz cheese tortellini fresh or refrigerated
• 1.5 cups heavy cream
• 0.5 cup chicken broth
• 2-3 tablespoons Cajun seasoning
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper any color
• 3-4 cloves garlic, minced
• 0.5 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: Fresh parsley, chopped green onions for garnish

Equipment

• Large skillet or Dutch oven
• knife
• cutting board
• measuring cups and spoons
• mixing bowl
• Garlic press (optional)
• Grater
• spatula or wooden spoon

Method

 

1. Cut the chicken breasts into bite-sized cubes (about 1-inch pieces).
2. Place the cubed chicken in a bowl and generously season with 2-3 tablespoons of Cajun seasoning, salt, and pepper. Ensure every piece is coated evenly.
3. Let the chicken sit for at least 10 minutes while you prep the veggies.
4. In a large skillet or Dutch oven, heat the butter and olive oil over medium heat.
5. Add the chopped onion and bell pepper and sauté for about 5-7 minutes, or until the onion is translucent and the bell pepper is slightly softened.
6. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
7. Add the seasoned chicken to the skillet with the veggies. Cook until the chicken is cooked through and no longer pink, about 5-7 minutes. Stir occasionally.
8. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
9. Let the broth simmer for a minute or two to reduce slightly.
10. Slowly pour in the heavy cream, stirring constantly.
11. Reduce the heat to low and let the sauce simmer gently for about 5-7 minutes, or until it has thickened slightly.
12. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
13. Add the tortellini to the skillet with the sauce and chicken.
14. Gently stir to coat the tortellini in the sauce.
15. Cook according to the package directions, usually about 3-5 minutes, or until the tortellini is heated through and tender. Do not overcook.
16. Remove the skillet from the heat and let the dish sit for a minute or two to allow the sauce to thicken up a bit more.
17. Garnish with fresh parsley or chopped green onions, if desired.
18. Serve immediately and enjoy!

Notes

For a richer flavor, use freshly grated Parmesan cheese. To adjust the spice level, start with less Cajun seasoning and add more to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of broth or cream if needed. You can also add other vegetables such as mushrooms, spinach, or sun-dried tomatoes.