Velveeta Garlic Chicken Tortellini in Cajun Alfredo Cream

Ingredients:

1 lb boneless, skinless chicken breasts, cut into thick chunks

2 tablespoons olive oil

2 tablespoons butter

2 teaspoons Cajun seasoning (more to taste)

1 teaspoon garlic powder

Salt and pepper, to taste

2 cups heavy cream

6 oz Velveeta cheese, cubed

½ cup grated Parmesan cheese

1 teaspoon minced garlic (or 2 cloves, finely chopped)

9 oz refrigerated cheese tortellini

½ cup shredded mozzarella cheese (for topping)

Fresh parsley or Italian seasoning, for garnish (optional)

Directions:

1. Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside.

2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with Cajun seasoning, garlic powder, salt, and pepper. Cook for 6–8 minutes, turning occasionally, until the chicken is golden-brown with seared edges and fully cooked through. Transfer to a plate and cover to keep warm.

3. In the same skillet, reduce heat to medium and melt butter. Add the minced garlic and cook for about 30 seconds until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer. Add cubed Velveeta and stir until melted and smooth. Mix in the Parmesan cheese and continue stirring until the sauce thickens, about 2–3 minutes.

5. Stir in the cooked tortellini and toss to fully coat in the cheesy Cajun Alfredo sauce. Taste and adjust seasoning if needed with extra Cajun seasoning or salt.

6. Return the cooked chicken to the skillet, nestling it on top of the sauced tortellini. Sprinkle mozzarella cheese over everything and let it melt for a minute or two with the heat off, just until gooey and stretchy.

7. Garnish with chopped parsley or a pinch of Italian seasoning, and serve hot.

Cooking Time:25 minutes