Description
A delightful blend of tender tortellini cloaked in a velvety three-cheese cream sauce with a spicy kick.
Ingredients
Scale
- 1 tablespoon Cajun Seasoning
- 1 pound Chicken Breast, diced
- 12 ounces Tortellini, fresh or frozen
- 3 tablespoons unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- ½ cup Shredded Parmesan
- ½ cup Shredded Mozzarella
- Salt and Pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente (3-5 minutes for fresh, 8 minutes for frozen). Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced chicken seasoned with Cajun spices and sauté until browned and cooked through, about 7-10 minutes. Add minced garlic and cook for an additional minute.
- Pour in the heavy cream and stir. Allow it to bubble gently before adding the shredded cheeses. Stir continuously until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
- Toss the cooked tortellini into the skillet, making sure it’s evenly coated in the sauce. Season with salt and pepper to taste.
- Plate your pasta while it’s piping hot! Garnish with extra Parmesan and chopped fresh parsley if desired.
Notes
For storage, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of cream if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg