Description
This Velveeta Garlic Chicken Tortellini in Cajun Alfredo Cream is the ultimate weeknight comfort food—creamy, spicy, cheesy, and packed with flavor. Quick to make and perfect for the whole family.
Ingredients
Scale
- 8 oz Velveeta Cheese (cubed)
- 2 cups Chicken Breast or Rotisserie Chicken (shredded or cubed)
- 12 oz Cheese Tortellini
- 1 cup Heavy Cream
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 2 teaspoons Cajun Seasoning (or to taste)
- Salt & Black Pepper (to taste)
- 1 tablespoon Cooking Oil (optional)
- Fresh Parsley or Chives (for garnish, optional)
Instructions
- Prep Your Equipment: Place a skillet over medium heat. Bring a pot of salted water to a boil for the tortellini.
- Combine Ingredients: In the skillet, melt butter and optional oil, then sauté garlic until fragrant. Stir in Cajun seasoning.
- Prepare the Sauce Base: Add heavy cream and bring to a simmer. Stir in cubed Velveeta until melted and smooth.
- Assemble the Dish: Add shredded chicken to the sauce and mix well.
- Cook the Tortellini: Boil tortellini until al dente. Reserve ½ cup pasta water, then drain.
- Cook to Perfection: Stir tortellini into the sauce, adding reserved pasta water as needed to loosen the sauce.
- Finishing Touches: Adjust seasoning, garnish with herbs if using.
- Serve and Enjoy: Serve hot in bowls and enjoy immediately.
Notes
- Cube Velveeta for faster, smoother melting.
- Use low heat when adding cream and cheese to avoid separation.
- Reserve pasta water to adjust sauce texture.
- Add red pepper flakes or extra Cajun spice if you want more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg