The first time I made this Creamy Cheese Tortellini with Seasoned Chicken, the smell alone almost did me in. My entire kitchen was filled with the warm, toasty scent of garlic and Cajun spices sizzling in the pan, which then melted into the most luxuriously creamy, cheesy sauce. It was one of those “why would I ever order takeout again?” moments. This dish is my ultimate comfort food victory—quick enough for a weeknight but special enough to serve to friends. I promise, once you try this combination of tender tortellini and perfectly seasoned chicken swirled in that velvety sauce, it’s going to become a regular in your rotation, too.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning (see my tip below!)
- 4 cloves garlic, minced
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup chicken broth
- 1/2 cup heavy cream
- 8 oz Velveeta, cubed (trust me on this one)
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Now, let’s talk about a few key players. That Cajun seasoning is non-negotiable for the deep flavor base—I’ve tried just salt and pepper, and it’s nowhere near the same. If you’re sensitive to heat, look for a “salt-free” blend so you can control the sodium and spice level yourself. Regarding the Velveeta, I know it might give some gourmands pause, but don’t skip it; it’s the magic ingredient that makes the sauce impossibly smooth and cling to every noodle without ever breaking or getting gritty. For the tortellini, I swear by the refrigerated fresh kind over dried—the texture is so much more tender and pillowy, and it cooks in just minutes right in the sauce.
Equipment Needed
- Large, deep skillet or Dutch oven with a lid
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Tongs
- Colander (for draining tortellini, if not doing the one-pot method)
That large, deep skillet is your MVP here. I’ve tried this in a regular frying pan, and it was a spill-over disaster when I added the broth. You need the high sides to comfortably simmer everything together. A Dutch oven is my personal favorite because it holds heat so evenly, preventing any scorching on the bottom of that creamy sauce. If you don’t have a lid that fits your skillet perfectly, don’t panic—I’ve used a large baking sheet in a pinch to trap the steam needed to cook the tortellini through. Just make sure whatever tool you use for stirring is gentle; a metal spoon can tear the delicate tortellini. A wooden spoon or silicone spatula is perfect.
Step-by-Step Instructions
First, we build the flavor foundation. Toss your chicken pieces thoroughly with the Cajun seasoning until every nook is coated. Heat the olive oil in your deep skillet over medium-high heat. Once it shimmers, add the chicken in a single layer—don’t crowd the pan, or it’ll steam instead of getting those beautiful caramelized bits. I let it cook, undisturbed, for about 5-7 minutes until one side is deeply browned. Then, I flip, add the minced garlic right into the space between the chicken pieces, and stir for just 30 seconds until fragrant. That toasty garlic smell is your cue to move on.
Now, for the one-pot magic. Push the chicken to the sides of the pan. Pour in the chicken broth and use your wooden spoon to scrape up all those glorious browned bits from the bottom—that’s pure flavor gold. Bring it to a lively simmer, then add the entire package of fresh tortellini straight in. Give it a gentle stir, reduce the heat to medium, and cover the skillet. This is where patience is key: let it simmer for the time listed on your tortellini package, usually 4-5 minutes. I set a timer because overcooked, mushy tortellini is a sad thing.(See the next page below to continue…)