Introduction
Oh, hello there! Do you ever get those cravings for something truly comforting, something that just wraps you up like a warm hug? I know I do! And let me tell you, this Cajun Velveeta Chicken Tortellini is exactly that. It’s the kind of meal that feels like it took hours to make, but in reality, it’s surprisingly quick and ridiculously easy. Perfect for those busy weeknights when you want something delicious without all the fuss. Get ready to fall in love with this creamy, dreamy pasta dish!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes!
- Easy: Simple steps mean anyone can master this.
- Giftable: Make a big batch and freeze portions for easy gifts!
- Crowd-pleasing: From kids to adults, everyone devours this dish.
Ingredients
- 20 oz refrigerated cheese tortellini: The little pillows of cheesy goodness that make this dish so satisfying.
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces: Our protein powerhouse!
- 2 tablespoons olive oil: For getting that chicken perfectly browned.
- 2 tablespoons butter: Because butter makes everything better, right?
- 2 cloves garlic, minced: Hello, flavor town!
- 2 tablespoons Cajun seasoning: This is where the magic happens! It brings that perfect little kick.
- 1 teaspoon paprika: Adds a touch of sweetness and beautiful color.
- ½ teaspoon black pepper: Just enough to enhance all those savory notes.
- 4 tablespoons all-purpose flour: Our secret weapon for a perfectly thickened sauce.
- 4 cups chicken broth: The base of our luscious sauce.
- 8 oz Velveeta cheese, cubed: Don’t be shy! This is what makes it SO creamy and delicious.
- 1 cup heavy cream: For that extra decadent, velvety texture.
- ½ cup grated Parmesan cheese, plus more for garnish: A little salty, nutty flavor to finish it off.
How to Make It
Alright, let’s get cooking! Grab your apron and let’s dive in.
Step 1: Cook the Tortellini
First things first, get your tortellini going according to the package directions. Once they’re tender, drain them and set them aside. We’ll be bringing them back into the action later!
Step 2: Brown the Chicken
In a large skillet (your trusty sidekick!), heat the olive oil and butter over medium-high heat. Once it’s shimmering, add your chicken pieces. Cook them until they’re beautifully browned on all sides and cooked all the way through. I like to make sure there are no pink bits left!
Step 3: Spice it Up!
Now for the flavor boost! Add your minced garlic, Cajun seasoning, paprika, and black pepper to the skillet with the chicken. Give it all a good stir and let it cook for about 1 minute. You’ll smell that amazing aroma – that’s your cue that the spices are blooming.
Step 4: Thicken the Sauce Base
Sprinkle the flour over the chicken and spices. Stir it all together to coat everything nicely. Let it cook for another minute. This is how we get that lovely thickness in our sauce.
Step 5: Build the Creamy Sauce
Now, slowly whisk in the chicken broth, a little at a time, to make sure there are no lumps. Bring the mixture to a simmer, then let it cook for about 5 minutes, stirring every so often. You’ll see it starting to thicken up beautifully.
Step 6: Melt the Magic
It’s time for the Velveeta! Add your cubed Velveeta cheese to the skillet. Stir it gently until it’s completely melted and the sauce is smooth and glorious.
Step 7: Get it Even Creamier
Pour in the heavy cream and stir in the grated Parmesan cheese. Keep cooking and stirring until the sauce is heated through and all those flavors have married perfectly.
Step 8: Bring it All Together
Gently add the cooked tortellini back into the skillet with the incredible sauce. Toss everything together so each tortellini and piece of chicken is lovingly coated.
Step 9: Serve and Enjoy!
Serve this masterpiece hot! A little extra sprinkle of Parmesan cheese on top is always a good idea. Get ready for the happy sighs!
Substitutions & Additions
This recipe is fantastic as is, but feel free to play around! If you don’t have Cajun seasoning, a mix of paprika, cayenne pepper, garlic powder, onion powder, and oregano can work in a pinch. For an extra layer of flavor, you could add some sautéed onions or bell peppers along with the garlic. If you’re feeling fancy, a splash of white wine before adding the broth can add a lovely depth. And for a touch of green, some fresh parsley or chives sprinkled on top before serving would be beautiful!
Tips for Success
- Don’t Overcook the Tortellini: Since they’ll be simmering in the sauce, cook them just until al dente so they don’t get mushy.
- Whisk Gradually: When adding the flour and broth, whisking gradually helps prevent lumps for a super smooth sauce.
- Low and Slow Melt: When melting the Velveeta, keep the heat at a gentle simmer to ensure it melts smoothly without scorching.
- Prep Ahead: You can cut your chicken and mince your garlic ahead of time to make assembly even faster on a busy night.
How to Store It
Leftovers? Lucky you! Once cooled, store this tortellini dish in an airtight container in the refrigerator. It should stay delicious for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce seems a little thick.
FAQs
Can I use a different type of pasta?
Absolutely! While tortellini is perfect here, you could also use penne, rotini, or even rigatoni. Just be sure to cook them according to their package directions.
Is this dish very spicy?
The spice level depends on your Cajun seasoning blend. If you’re sensitive to heat, start with less Cajun seasoning and you can always add more to taste. You can also opt for a milder Cajun blend.
Can I make this ahead of time?
You can prepare the sauce and cook the chicken ahead of time. Store them separately and then combine and heat through with the cooked tortellini just before serving for the best texture.
Can I freeze this dish?
Yes, this freezes wonderfully! Let it cool completely, then portion it into freezer-safe containers. It’s best to thaw it overnight in the refrigerator and reheat on the stovetop.
Creamy Cajun Velveeta Chicken Tortellini
Equipment
- Large skillet For browning chicken and simmering the sauce.
- Pot For cooking tortellini.
Ingredients
Main ingredients
- 20 oz refrigerated cheese tortellini
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 8 oz Velveeta cheese cubed
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese plus more for garnish
Instructions
- Cook the tortellini according to package directions. Drain and set aside.20 oz refrigerated cheese tortellini
- In a large skillet, heat olive oil and butter over medium-high heat. Add chicken pieces and cook until browned and cooked through.20 oz refrigerated cheese tortellini
- Add minced garlic, Cajun seasoning, paprika, and black pepper to the skillet with the chicken. Cook for about 1 minute, stirring.20 oz refrigerated cheese tortellini
- Sprinkle flour over the chicken and spices. Stir to coat and cook for another minute.20 oz refrigerated cheese tortellini
- Slowly whisk in chicken broth, a little at a time. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.20 oz refrigerated cheese tortellini
- Add cubed Velveeta cheese and stir until completely melted and smooth.20 oz refrigerated cheese tortellini
- Pour in heavy cream and stir in grated Parmesan cheese. Cook and stir until heated through.20 oz refrigerated cheese tortellini
- Add the cooked tortellini back to the skillet and toss to coat with the sauce.20 oz refrigerated cheese tortellini
- Serve hot, garnished with extra Parmesan cheese if desired.20 oz refrigerated cheese tortellini