Hey there, friend! I’m so glad you’ve stopped by because I have a comfort dish that’s about to become a weeknight favorite. Imagine tender, juicy chicken infused with bold Cajun spices, nestled with pillowy cheese tortellini, all smothered in a luxuriously creamy Velveeta cheese sauce packed with garlic and melty mozzarella. It’s cozy, cheesy, and just the right amount of spicy — perfect for any evening when you want a meal that feels special yet easy.
This Cheesy Garlic Cajun Chicken Tortellini with Velveeta Cream is the kind of dinner that sticks to your ribs and leaves you reaching for seconds. The velvety sauce clings to every bite, while the Cajun seasoning adds a lively kick that brightens the comfort food classic. Let’s dive in!
- The creamy Velveeta and cream cheese sauce creates an irresistible, silky texture.
- Cajun seasoning adds a flavorful, spicy twist without overwhelming the dish.
- Quick and simple to prepare, perfect for busy weeknights.
- Versatile — easy to swap ingredients like shrimp or add veggies to your liking.
Ingredients
- Boneless, skinless chicken breasts (1 lb): Cut into 1-inch cubes for even cooking and perfect tender bite-sized pieces.
- Cheese tortellini (20 oz): Fresh or refrigerated varieties work great providing soft, cheesy pillows.
- Whole milk (3 cups): Adds richness and creaminess, the base for our cheesy sauce.
- Velveeta cheese (8 oz): Cubed to melt smoothly, giving the sauce a velvety, creamy texture.
- Cream cheese (4 oz): Softened and adds extra body and tang to the sauce.
- Shredded mozzarella cheese (1 cup): Melts perfectly to enhance the gooey cheese experience.
- Grated Parmesan cheese (¼ cup): Adds a sharp, nutty depth to balance the creaminess.
- Cajun seasoning (2 tablespoons): Brings bold, smoky, spicy flavors to the chicken.
- Unsalted butter (2 tablespoons): Used for sautéing to develop richness and to sauté garlic beautifully.
- Garlic cloves (3, minced): Infuses the sauce with bright, aromatic flavor.
- Salt and black pepper: To taste, balancing and enhancing overall flavors.
- Fresh parsley (chopped, optional): Adds a fresh, herbal touch and pretty garnish.
Instructions
- Cook the Tortellini
Bring a large pot of salted water to a gentle boil. Add the tortellini and cook until tender according to package instructions. Drain carefully and set aside. This step ensures the tortellini is perfectly cooked and ready to soak up the sauce.
- Season and Cook the Chicken
While the tortellini cooks, season the chicken cubes generously with Cajun seasoning, salt, and pepper for that signature spicy flavor. Heat butter in a large skillet over medium-high heat, then cook the chicken until golden brown and fully cooked, about 5 to 7 minutes. Remove and set aside to keep the pan ready for sauce.
- Sauté Garlic and Start the Sauce
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant — careful not to burn it. This quick step unlocks the fresh, robust garlic flavor that will permeate the sauce.
- Add Milk and Melt Cheeses
Pour in the milk gradually while whisking constantly to combine. Add cubed Velveeta and softened cream cheese, stirring occasionally as they melt into a smooth, creamy base. This slow melting helps create a silky, rich sauce without lumps.
- Incorporate Mozzarella and Parmesan
Stir in shredded mozzarella and grated Parmesan. Continue whisking gently until the sauce thickens and achieves a luscious, creamy consistency. Taste and adjust seasoning with more Cajun spice, salt, or pepper if needed to balance flavors perfectly.
- Combine Chicken and Tortellini
Add the cooked chicken and drained tortellini back to the skillet. Toss gently to coat everything thoroughly in the cheesy sauce, ensuring each bite is indulgently flavored. Heat through for a minute or two to marry all the tastes.
- Serve and Garnish
Dish out the creamy Cajun chicken tortellini while warm. Garnish with fresh chopped parsley for a pop of color and herbal brightness. Prepare to enjoy every gooey, flavorful bite!
- Cooking the chicken separately prevents overcrowding, ensuring it sears nicely and stays juicy.
- Velveeta cheese creates that signature creamy, smooth texture that traditional cheeses sometimes can’t match.
- Adjust Cajun seasoning carefully to control the spice level based on your preference.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk to refresh the creamy sauce.
Serving Suggestions
Pair this rich dish with a crisp green salad tossed in a tangy vinaigrette to cut through the creaminess. Warm garlic bread or roasted broccoli makes excellent side dishes to complete your comforting meal.
- For extra depth, deglaze the pan with a splash of white wine or chicken broth before adding the milk.
- Use fresh pasta tortellini when possible for the best texture and flavor absorption.
- Add a handful of baby spinach or sun-dried tomatoes with the chicken for added color and nutrition.
FAQs
- Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works perfectly; just follow the package cooking instructions and adjust cooking time if necessary.
- What can I substitute if I don’t have Velveeta?
Use mild cheddar or Monterey Jack cheese for a different creamy experience, though the texture may vary slightly.
- Is this dish spicy?
The Cajun seasoning provides a moderate spice level, but you can adjust by adding cayenne pepper or reducing the Cajun amount.
- Can I make this recipe vegetarian?
Omit the chicken and add vegetables like mushrooms, spinach, or bell peppers for a satisfying vegetarian option.
- How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Can I freeze this dish?
Freezing is not recommended as the sauce may separate and the tortellini texture could suffer.
- Can I use other types of pasta?
Yes! Cheese ravioli or other filled pastas work well if tortellini is unavailable.
Cheesy Garlic Cajun Chicken Tortellini
Equipment
- 1 large pot for boiling tortellini
- 1 large skillet or sauté pan
- 1 whisk
- 1 wooden spoon or spatula
- 1 colander for draining pasta
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- 20 oz cheese tortellini fresh or refrigerated
- 3 cups whole milk
- 8 oz Velveeta cheese cubed
- 4 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp Cajun seasoning
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a gentle boil. Add tortellini and cook according to package directions until tender. Drain and set aside.
- Season chicken cubes with Cajun seasoning, salt, and pepper.
- In a large skillet over medium-high heat, melt butter. Add seasoned chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
- Pour in milk while whisking constantly. Add Velveeta and cream cheese cubes. Stir until the cheeses melt and the sauce is smooth.
- Stir in shredded mozzarella and Parmesan cheese. Continue whisking until the sauce is creamy and thickened. Adjust seasoning with Cajun seasoning, salt, or pepper as needed.
- Return cooked chicken and tortellini to the skillet. Gently toss to coat evenly with the creamy sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
- Substitute shrimp for chicken for a Cajun seafood variation.
- Add baby spinach or sun-dried tomatoes for extra flavor and color.
- Use mild cheddar or Monterey Jack instead of Velveeta if unavailable.
- Increase heat with a pinch of cayenne pepper if desired.
- Store leftovers refrigerated for up to 3 days; reheat gently.
