Pin A vibrant & flavorful pasta dish featuring tender chicken, cheesy tortellini, & a creamy Cajun garlic Parmesan sauce. Perfect for a quick weeknight meal with a spicy kick.
When I first made this Cajun chicken tortellini, my family was blown away by how bold & comforting each bite was. It quickly became a favorite on busy nights when we crave something special without spending hours in the kitchen.
Ingredients
- Proteins: 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- Pasta: 500 g (18 oz) refrigerated cheese tortellini
- Vegetables & Aromatics: 3 cloves garlic, minced; 1 small red bell pepper, diced; 1 small yellow onion, diced
- Dairy: 1 cup (240 ml) heavy cream; 1/2 cup (50 g) freshly grated Parmesan cheese; 2 tablespoons unsalted butter
- Spices & Seasonings: 1 tablespoon Cajun seasoning; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/2 teaspoon salt, plus more to taste
- Oils & Garnish: 2 tablespoons olive oil; 2 tablespoons chopped fresh parsley (for garnish); Optional: extra grated Parmesan for serving
Instructions
- Boil Tortellini:
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain & set aside.
- Cook Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, & pepper. Sauté until browned & cooked through, about 5 to 7 minutes. Remove chicken & set aside.
- Sauté Vegetables:
- In the same skillet, add remaining olive oil & butter. Sauté onion & bell pepper for 3 to 4 minutes until softened. Add garlic & cook for 30 seconds until fragrant.
- Make Sauce:
- Sprinkle in remaining Cajun seasoning & smoked paprika. Stir, then pour in the heavy cream. Bring to a gentle simmer, stirring frequently.
- Add Cheese:
- Add Parmesan cheese & stir until melted & sauce is smooth. Taste & adjust seasoning if needed.
- Combine Ingredients:
- Return chicken to the skillet, along with cooked tortellini. Toss gently to coat everything in the sauce.
- Finish & Serve:
- Cook for an additional 2 to 3 minutes until heated through. Serve garnished with fresh parsley & extra Parmesan if desired.
Pin My kids love helping sprinkle parsley over the finished skillet, & it's always a joy to see everyone reach in for seconds. Even the picky eaters ask for more!
Required Tools
Large pot, large skillet, chefs knife, cutting board, wooden spoon or spatula, measuring cups & spoons
Allergen Information
Contains: Wheat (tortellini), milk (cream, Parmesan, butter), eggs (tortellini may contain eggs). Always double-check packaging for specific allergens.
Nutritional Information (per serving)
Calories: 620, Total fat: 29 g, Carbohydrates: 53 g, Protein: 38 g
Pin This dish pairs wonderfully with crusty bread or a crisp white wine. Leftovers reheat beautifully for an easy next-day lunch.
Recipe Questions
- → How can I add more heat to this dish?
Incorporate cayenne pepper or red pepper flakes during the sauce preparation to intensify the spiciness without overpowering the flavors.
- → What pasta works best with this sauce?
Cheese tortellini complements the creamy sauce well, as its stuffed texture holds the rich flavors, but other filled pastas or short shapes can also work.
- → Can I substitute chicken with seafood?
Yes, shrimp is a great alternative and pairs nicely with the creamy Cajun garlic Parmesan sauce for a different flavor profile.
- → What is the best way to ensure tender chicken pieces?
Cut chicken into bite-sized pieces and sauté over medium-high heat until browned and cooked through, usually 5-7 minutes, to retain juiciness.
- → How do I prevent the sauce from separating?
Simmer gently while stirring frequently after adding cream and Parmesan to maintain a smooth, cohesive sauce without curdling.