Cajun Garlic Chicken Tortellini in Three-Cheese Cream

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Spice meets comfort in this rich and creamy Cajun Garlic Chicken Tortellini. Tender, pan-seared Cajun chicken rests on pillowy cheese tortellini, all wrapped in a decadent three-cheese garlic cream sauce. Every bite is bursting with bold flavor and velvety texture, making this dish your next go-to for weeknight indulgence or cozy date nights at home.

What makes this recipe irresistible is the perfect blend of smoky Cajun spices with a luxuriously cheesy base. The garlic intensifies the savory depth, while the tortellini soaks up every last bit of the sauce. Whether you’re serving it fresh from the skillet or reheating the next day (if it lasts that long!), it’s a crowd-pleaser through and through.

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What Kind of Tortellini Should I Use?

For this recipe, refrigerated or fresh cheese tortellini is ideal. It cooks quickly and has a soft, melt-in-your-mouth texture that pairs beautifully with the creamy sauce. If you only have frozen tortellini on hand, it will still work—just be sure to adjust the cooking time and drain it thoroughly before combining with the sauce.

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Ingredients for the Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Chicken Breasts – Lean, protein-rich, and the perfect canvas for that bold Cajun seasoning.

Cajun Seasoning – Brings heat, smoke, and flavor dimension to the chicken. Homemade or store-bought blends work.

Garlic – Freshly minced garlic deepens the flavor of both the chicken and the sauce.

Butter & Olive Oil – A mix of both fats allows for a rich flavor and even browning.

Heavy Cream – The silky base for your cheese sauce. Use full-fat for best results.

Cream Cheese – Adds body and tang to the sauce.

Parmesan Cheese – Nutty and salty, this cheese helps thicken and enrich the sauce.

Mozzarella Cheese – For that irresistible melty finish.

Cheese Tortellini – The star of the show, filled with cheesy goodness that complements the sauce.

Parsley & Red Pepper Flakes – For garnish and a final pop of flavor.

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How To Make the Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Step 1: Season and Sear the Chicken

Start by generously seasoning both sides of the chicken breasts with Cajun seasoning. In a large skillet over medium-high heat, add a tablespoon each of butter and olive oil. Sear the chicken breasts until golden-brown and fully cooked through, about 5-6 minutes per side. Remove and let rest while you prepare the sauce.

Step 2: Cook the Tortellini

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente. Drain and set aside, reserving a bit of pasta water if needed to loosen the sauce later.

Step 3: Make the Garlic Three-Cheese Cream Sauce

In the same skillet used for the chicken, lower the heat to medium. Add a little more butter if needed and stir in the minced garlic. Sauté for about 30 seconds until fragrant, then pour in the heavy cream. Stir in the cream cheese and let it melt completely. Next, sprinkle in the Parmesan and mozzarella, stirring continuously until the sauce becomes smooth and creamy.

Step 4: Combine and Finish

Slice the cooked Cajun chicken into strips. Add the drained tortellini into the skillet with the sauce, gently folding to coat each piece. Add chicken on top and stir lightly to blend everything together. If the sauce feels too thick, add a splash of reserved pasta water.

Step 5: Garnish and Serve

Top with freshly chopped parsley and a pinch of red pepper flakes for color and extra flavor. Serve hot, straight from the skillet for that warm, comforting meal everyone will love.

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How to Serve and Store Cajun Garlic Chicken Tortellini in Three-Cheese Cream

This dish is best served hot, right off the stove while the cheese sauce is still velvety and the chicken juicy. Spoon generous helpings into shallow bowls so every bite gets a perfect blend of pasta, sauce, and spiced chicken.

For presentation, garnish with a sprinkle of fresh parsley and a pinch of red pepper flakes. Pair it with garlic bread, a side Caesar salad, or roasted veggies for a balanced meal.

To store leftovers, transfer the tortellini and chicken to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce and warm gently on the stove or in the microwave.

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Frequently Asked Questions

What kind of Cajun seasoning should I use?

Any store-bought Cajun blend will work, but homemade is a great way to control the salt and heat. Look for blends with paprika, cayenne, garlic powder, onion powder, and oregano.

Can I use rotisserie chicken instead?

Absolutely! Shredded rotisserie chicken can be a great time-saver. Just warm it in the sauce with some extra Cajun seasoning.

Is this recipe spicy?

It has a mild kick from the Cajun seasoning and red pepper flakes. You can easily adjust the heat up or down to your preference.

Can I freeze this dish?

Cream-based sauces don’t always freeze well, as they can separate. It’s best enjoyed fresh or within a few days of making.

What if I don’t have tortellini?

You can substitute with ravioli, gnocchi, or even penne pasta, though tortellini adds a cheesy bite that matches the sauce beautifully.

How can I make it lighter?

Swap the heavy cream with half-and-half or evaporated milk, and use light cream cheese. Keep in mind the sauce may be slightly thinner.

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Want More Pasta Dinner Ideas?

If you loved this creamy Cajun Garlic Chicken Tortellini, here are some other comforting, flavor-packed dinners you might want to add to your rotation:

• Cheesesteak Tortellini in Rich Provolone Sauce if you’re craving a bold Philly-inspired twist.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a hearty and wholesome skillet meal.
• One Pot Creamy Beef and Garlic Butter Pasta when you want big flavor with minimal cleanup.
• Red Pepper Rigatoni: A Creamy Bold Pasta Delight to explore smoky-sweet pepper flavors.
• Creamy Mushroom and Asparagus Chicken Penne for a lighter, veggie-forward creamy dish.

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I’d love to hear how yours turned out! Did you add extra heat? Swap in shrimp or sausage instead of chicken? Let me know in the comments—your twist might just inspire someone else’s dinner tonight!

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