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Creamy Cajun Velveeta Chicken Tortellini

A quick, easy, and comforting pasta dish with chicken, tortellini, and a creamy Cajun-spiced Velveeta sauce, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

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

Notes

Don't overcook the tortellini as they will simmer in the sauce. Melt the Velveeta over a gentle simmer to prevent scorching. Prep ingredients ahead for faster assembly.