Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
20 oz cheese tortellini (fresh or refrigerated)
3 cups milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons butter
2–3 cloves garlic, minced
1–2 teaspoons Cajun seasoning (adjust to taste)
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
1. Cook the Tortellini
Cook the cheese tortellini according to package directions. Drain and set aside.
2. Season and Sear Chicken
Toss the chicken cubes with Cajun seasoning, salt, and pepper.
In a large skillet over medium-high heat, melt 1 tablespoon of butter.
Add the chicken and cook until golden and fully cooked (about 6–8 minutes). Remove and set aside.
3. Sauté Garlic & Build Sauce Base
In the same skillet, melt the remaining tablespoon of butter.
Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Make the Velveeta Cream Sauce
Reduce heat to medium-low. Add the milk, Velveeta, and cream cheese. Stir constantly until melted and smooth.
Stir in mozzarella and Parmesan cheese until fully melted and creamy.
Taste and adjust seasoning with additional Cajun spice, salt, or pepper if needed.
5. Combine Everything
Add the cooked tortellini and chicken back into the sauce. Stir gently to coat everything in the cheesy Cajun cream sauce.
Simmer for 2–3 minutes to heat through.
6. Serve
Garnish with chopped parsley and extra Parmesan if desired. Serve warm.
Leave a Comment