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Cajun Steak Tortellini

Cajun Steak Tortellini

Indulge in creamy Garlic Butter Cajun Chicken with Rigatoni, a 35-minute comfort food. For more spice, try our Cajun Steak Tortellini.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb rigatoni pasta
  • 2 large chicken breasts about 1 lb
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp Cajun seasoning plus more if needed
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 8 oz Velveeta cubed
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Large deep skillet
  • Sharp knife and cutting board
  • Tongs
  • Wooden spoon or spatula

Method
 

  1. Boil salted water in a pot and cook rigatoni until al dente; drain and drizzle with olive oil.
  2. Slice chicken breasts in half horizontally and dry them with paper towels.
  3. Coat chicken with Cajun seasoning on both sides.
  4. Heat olive oil and butter in a skillet, then sear chicken cutlets until golden brown; transfer to a plate to rest.
  5. In the same skillet, reduce the heat and sauté garlic until fragrant.
  6. Add heavy cream, scraping the bottom of the pan, and bring to a simmer.
  7. Stir in Velveeta, mozzarella, and Parmesan until melted and smooth.
  8. Season sauce with smoked paprika, black pepper, and salt; taste and adjust.
  9. Add rigatoni to the sauce and toss until well coated.
  10. Plate the pasta, top with sliced chicken, and sprinkle with fresh parsley before serving.

Nutrition

Calories: 650kcalCarbohydrates: 62gProtein: 40gFat: 30gSaturated Fat: 15gCholesterol: 135mgSodium: 850mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 25mgIron: 10mg

Notes

Feel free to adjust the spice level of the Cajun seasoning to taste. For a lighter version, use half-and-half in place of heavy cream. This dish is best served fresh; however, leftovers can be stored in an airtight container for up to 3-4 days. To reheat, add a splash of milk or cream to prevent the sauce from thickening too much.
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