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Cheesy Garlic Cajun Chicken Tortellini with Velveeta Cream

Cheesy Garlic Cajun Chicken Tortellini

Creamy and cheesy Cajun-seasoned chicken tortellini with a velvety Velveeta cream sauce, infused with garlic and topped with fresh parsley for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, pasta
Cuisine cajun
Servings 4 people
Calories 650 kcal

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.