Ingredients:
1 lb cheese-filled tortellini pasta
1.5 lbs boneless skinless chicken breasts thick-cut into large chunks
3 tbsp unsalted butter divided
2 tbsp olive oil
1 tbsp minced garlic
1.5 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp Italian seasoning
Salt and freshly ground black pepper to taste
1 ½ cups heavy cream
4 oz cream cheese
1/2 cup Velveeta cheese cubes
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup reserved pasta water2 tbsp fresh parsley chopped for garnish
Directions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and reserve ½ cup pasta water.
2. Toss chicken chunks with Cajun seasoning, smoked paprika, Italian seasoning, salt, and pepper until fully coated.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken pieces in a single layer. Sear without stirring for 4 to 5 minutes until golden brown and crispy on edges. Flip and cook another 4 to 5 minutes until cooked through and tender. Remove chicken and set aside.
4. Reduce heat to medium. Add remaining 2 tbsp butter and minced garlic to the skillet. Sauté garlic for 1 minute until fragrant and lightly golden.
5. Pour in heavy cream and stir gently. Add cream cheese and Velveeta cubes, stirring until fully melted and smooth.
6. Stir in shredded mozzarella and grated Parmesan cheese. Continue stirring until sauce thickens and becomes creamy with visible cheesy strands. Add reserved pasta water gradually if sauce is too thick.
7. Toss cooked tortellini in the creamy Cajun Alfredo sauce until fully coated. Return chicken to the skillet and spoon sauce over the top.
8. Plate pasta and chicken, drizzle with extra garlic butter sauce. Garnish with fresh parsley. Serve hot and creamy.
Cooking Time:35 minutes | Servings:4 | Calories:Approximately 820 per serving
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