Cajun Garlic Chicken Tortellini in Three-Cheese Cream

WANT TO SAVE THIS RECIPE?

Ever craved something that blends smoky spice with rich, velvety indulgence? Cajun Garlic Chicken Tortellini in Three-Cheese Cream might be your new obsession. This dish wraps juicy, seasoned chicken around pockets of cheesy tortellini, all coated in a luxurious sauce that doesn’t hold back on flavor. It’s bold, comforting, and dinner-party worthy, yet easy enough for any weeknight.

Think creamy, garlicky decadence clinging to every bite of tender pasta and seared chicken. The Cajun seasoning gives it an unexpected kick that cuts through the richness, making each mouthful balanced and irresistible. If you’re looking to elevate your comfort food game, this is your next go-to.

---

Preparation Phase & Tools to Use

To make the most out of Cajun Garlic Chicken Tortellini in Three-Cheese Cream, having the right tools ensures smooth execution and spot-on results.

• Cast Iron or Heavy Skillet: Essential for achieving that deep, golden sear on the chicken. A non-stick pan won’t give you the same flavor-packed crust.
• Saucepan: For cooking the tortellini and later, warming the cheese sauce. Use one with a thick bottom to avoid scorching the dairy.
• Whisk: Crucial for combining the cheeses into a smooth, cohesive sauce without clumps.
• Tongs: Handy for flipping chicken evenly without breaking the sear.
• Wooden Spoon or Silicone Spatula: Helps stir the sauce gently and scrape all that good stuff off the sides.

With these tools on hand, the prep phase becomes effortless, letting you focus on layering flavor like a pro.

---

Ingredients for the Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Each ingredient plays a specific role in building flavor and texture.

• Chicken Breasts: Lean and protein-rich, these serve as the meaty anchor for the dish.
• Cheese Tortellini: These pasta pockets are stuffed with cheese, complementing the creamy sauce perfectly.
• Heavy Cream: Forms the velvety base of the sauce.
• Parmesan Cheese: Adds a salty, umami depth.
• Mozzarella Cheese: For that smooth, gooey texture.
• Cream Cheese: Gives body and slight tanginess to the sauce.
• Garlic (minced): Essential for bold, aromatic flavor.
• Cajun Seasoning: Brings heat, smokiness, and layers of spice.
• Olive Oil: Used to sear the chicken and enhance richness.
• Butter: Enriches the sauce and adds a silky finish.
• Salt & Pepper: For seasoning and balance.
• Fresh Parsley: A finishing herb for color and freshness.

---

How To Make the Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Step 1: Season and Sear the Chicken

Coat the chicken breasts with Cajun seasoning, salt, and pepper. In a hot cast iron skillet with olive oil, sear the chicken until golden on both sides and cooked through. Set aside to rest before slicing.

Step 2: Boil the Tortellini

While the chicken cooks, boil the cheese tortellini according to package instructions. Drain and set aside.

Step 3: Start the Sauce

In a saucepan, melt butter over medium heat and sauté minced garlic until fragrant. Add the heavy cream and bring it to a simmer.

Step 4: Add the Cheeses

Lower the heat and whisk in cream cheese until melted. Stir in mozzarella and Parmesan gradually until the sauce is smooth and thickened.

Step 5: Assemble Everything

Fold the cooked tortellini into the sauce until well coated. Slice the rested chicken and serve it over the pasta, spooning extra sauce on top.

Step 6: Garnish and Serve

Sprinkle chopped parsley and a dash of Cajun seasoning for a visual pop and flavor boost.

---

Serving and Storing Your Cajun Garlic Chicken Tortellini

Serve this dish hot, ideally straight from the stove. It’s best enjoyed fresh when the sauce is at its creamiest and the chicken is juicy and warm. Pair it with a light green salad or garlic bread to round out the meal.

For storing, place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. It’s not recommended to freeze due to the dairy-heavy sauce, which can separate.

---

Frequently Asked Questions

Can I use frozen tortellini?

Yes, just follow the cooking instructions on the package. It works just as well as fresh.

Is there a substitute for Cajun seasoning?

You can mix paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper for a homemade version.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and more flavorful, just ensure they’re boneless and cooked thoroughly.

How do I avoid a clumpy sauce?

Add cheese slowly over low heat while whisking continuously. Avoid boiling once cheese is added.

Is it too spicy for kids?

The Cajun heat can be adjusted. Use a mild version or reduce the amount to suit younger palates.

Can I prep anything ahead?

Yes, you can sear the chicken and store it separately. Tortellini can be cooked a few hours ahead, and the sauce comes together quickly before serving.

---

Want More Creamy Pasta Ideas?

You might also like the Delicious Beef Bowtie Pasta if you’re into hearty comfort meals with meaty goodness. For more chicken and cream flavor combos, check out the Easy Cajun Chicken Alfredo with Broccoli.

If creamy casseroles are more your vibe, the Cheesy Broccoli Rice Casserole delivers rich, cheesy flavor in every bite. And don’t skip the Buffalo Chicken Lasagna for a spicy twist on a classic.

For more pasta in creamy sauces, the Beef and Bowtie Pasta with Alfredo Sauce might be just what you need.

---

Pin and Tell Me How Yours Turned Out

You can save this to your creamy pasta boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you tweak the cheese blend? Did you go extra Cajun? Leave a comment below. I’m always curious how others make it their own.

For more ideas like this, follow me on Pinterest at LadyPlate Recipes where I share daily inspiration!

---

Print

WANT TO SAVE THIS RECIPE?