Fiery Cajun Chicken Tortellini in Velveeta Garlic Cream
Ingredients:
20 oz cheese tortellini
1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
6 tablespoons butter, divided
2 tablespoons olive oil
6 cloves garlic, minced
1 1/2 cups heavy cream
1 cup chicken broth
4 oz cream cheese, softened
8 oz Velveeta cheese, cubed
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons Cajun seasoning, divided
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil and cook tortellini until tender, then drain.
Season the chicken with 1 tablespoon Cajun seasoning, smoked paprika, salt, black pepper, garlic powder, and Italian seasoning.
Heat olive oil and 2 tablespoons butter over medium-high heat.
Cook the chicken for 3 to 4 minutes per side until golden with crispy seared edges, then transfer to a plate.
Reduce heat to medium and melt the remaining butter.
Sauté garlic for 1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring gently.
Add cream cheese and Velveeta, whisking until fully melted and silky.
Stir in the remaining Cajun seasoning, Parmesan, mozzarella, and red pepper flakes until thick and creamy.
Return the chicken and gently coat in the sauce.
Add the cooked tortellini and toss until every piece is heavily coated and glossy.
Simmer for 2 minutes so the sauce clings to the pasta.
Sprinkle with fresh parsley and serve warm.