Save to Pinterest A vibrant and flavorful pasta dish featuring tender chicken, cheesy tortellini, and a creamy Cajun garlic Parmesan sauce. Perfect for a quick weeknight meal with a spicy kick.
I first made this for a spontaneous Friday dinner and was amazed at how the Cajun spices and Parmesan sauce came together for a restaurant-worthy meal at home.
Ingredients
- Chicken breasts: 2 large boneless, skinless, cut into bite-sized pieces
- Cheese tortellini: 500 g (18 oz) refrigerated
- Garlic: 3 cloves, minced
- Red bell pepper: 1 small, diced
- Yellow onion: 1 small, diced
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: 1/2 cup (50 g) freshly grated
- Unsalted butter: 2 tablespoons
- Cajun seasoning: 1 tablespoon
- Smoked paprika: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Olive oil: 2 tablespoons
- Fresh parsley: 2 tablespoons chopped, for garnish
- Optional Parmesan: Extra grated Parmesan for serving
Instructions
- Cook tortellini:
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and 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, and pepper. Sauté until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté vegetables:
- In the same skillet, add remaining olive oil and butter. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Prepare sauce:
- Sprinkle in remaining Cajun seasoning and smoked paprika. Stir, then pour in the heavy cream. Bring to a gentle simmer, stirring frequently.
- Add cheese:
- Add Parmesan cheese and stir until melted and sauce is smooth. Taste and adjust seasoning if needed.
- Combine:
- Return chicken to the skillet, along with cooked tortellini. Toss gently to coat everything in the sauce.
- Finish and serve:
- Cook for an additional 2-3 minutes until heated through. Serve garnished with fresh parsley and extra Parmesan if desired.
Save to Pinterest My family always gathers around the table when this pasta is on the menu—it disappears in no time and everyone requests seconds!
Required Tools
Large pot, large skillet, chefs knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains wheat (tortellini), milk (cream, Parmesan, butter), eggs (tortellini may contain eggs). Double-check tortellini packaging for specific allergens.
Nutritional Information
Per serving: 620 calories, 29 g total fat, 53 g carbohydrates, 38 g protein
Save to Pinterest Enjoy this zesty pasta any night you crave comfort food with bold flavor. Double the recipe if you want leftovers—it reheats beautifully.
Answers to Recipe Questions
- → How do I prevent the chicken from drying out?
Sear the chicken over medium-high heat until browned but avoid overcooking; remove it once just cooked through to keep it tender.
- → Can I use a different type of pasta?
Yes, other filled or shaped pastas like ravioli or gnocchi work well to complement the creamy sauce.
- → What can I add for extra heat?
Incorporate cayenne pepper or red pepper flakes during cooking for a spicier kick.
- → Is there a substitute for heavy cream?
You can use half-and-half or a mix of cream and milk, but the sauce will be less rich and creamy.
- → How should I store leftovers?
Keep leftovers in an airtight container refrigerated for up to 3 days; reheat gently to maintain sauce consistency.