Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a rolling boil and cook the tortellini according to package directions until al dente. Reserve 3/4 cup of pasta water, drain tortellini and set aside.
- Pat chicken dry and toss with Cajun seasoning, smoked paprika, Italian seasoning, salt, and pepper. Let sit for a few minutes.
- Heat olive oil and 1 1/2 tbsp butter in a skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes until golden. Flip and cook until done. Remove chicken from skillet.
- Lower heat to medium, add remaining 3 tbsp butter, scrape up browned bits, and stir in minced garlic. Cook until fragrant.
- Slowly pour in heavy cream, add cream cheese and Velveeta, and stir until melted and smooth.
- Turn heat to low, add mozzarella and Parmesan, stirring until melted. Adjust thickness with reserved pasta water if necessary.
- Add cooked tortellini and chicken back into the sauce, toss to coat, and heat for 2-3 minutes.
- Serve immediately, garnished with parsley and additional Parmesan if desired.
Nutrition
Calories: 700kcalCarbohydrates: 52gProtein: 38gFat: 42gSaturated Fat: 21gCholesterol: 150mgSodium: 1250mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 2mgCalcium: 30mgIron: 4mg
Notes
This creamy comfort dish is perfect for a weeknight dinner. Feel free to customize with your favorite veggies or proteins!
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