Weeknight dinners don’t have to be plain or predictable, and this recipe proves it. Imagine juicy bites of seasoned chicken, golden from the skillet, paired with tender pasta shells that are swimming in a rich, velvety Parmesan cream sauce. It’s the kind of meal that feels restaurant-worthy but is completely doable at home in under 30 minutes.
What I love most about this dish is how it balances bold Cajun spices with the creamy comfort of cheese. The sauce clings to every piece of pasta, the chicken is full of flavor, and the whole plate looks like something you’d proudly serve to family or friends. It’s hearty without being heavy, and the leftovers (if you even have any) reheat beautifully the next day.
If you’ve been searching for a recipe that brings flavor, comfort, and just a little flair to the table, this one will easily earn a spot in your regular rotation.
Essential Elements and Equipment
To make this recipe as smooth as possible, a few things really help:
- A large skillet: Big enough to sear the chicken and build the sauce in the same pan, which saves you dishes.
- Heavy-bottom pot: Essential for boiling pasta evenly without sticking.
- Whisk: To keep the sauce lump-free and creamy when adding the slurry and cheese.
- Tongs or slotted spoon: Helpful for moving chicken pieces around and tossing pasta gently.
- Fresh garlic and good Parmesan: These two are the backbone of flavor in the sauce. Using fresh makes a huge difference.
- Cheese tortellini: Store-bought is perfectly fine and cuts down prep time.
Having these ready makes the cooking process smooth and enjoyable instead of stressful.
What Makes This Recipe Work
- Double cheese factor: Tortellini is already filled with cheese, and then you coat it in a sauce with mozzarella and Parmesan. The result is ultra-rich and flavorful.
- Velvety sauce texture: Using heavy cream, chicken broth, and a quick cornstarch slurry keeps the sauce silky without being greasy or too heavy.
- Golden Cajun chicken: The light spice from Cajun seasoning gives the chicken a kick that balances out the richness of the creamy sauce.
- Garlic butter base: Garlic sautéed in butter is the flavor foundation here. It’s simple but it perfumes the whole sauce.
- Quick but elegant: From start to finish, this dish takes under 30 minutes, but it looks like something you’d order at a restaurant.
Ingredients You’ll Need
- 1 pound cheese tortellini
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Preparation
Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside. Tortellini cooks fast, so keep an eye on it to make sure it stays tender but not mushy.
Step 2: Heat 2 tablespoons of butter with olive oil in a large skillet over medium-high heat. Season the chicken with Cajun seasoning, paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown on the outside and fully cooked inside. Remove from the skillet and set aside on a plate.
Step 3: In the same skillet, add the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about a minute until it’s fragrant. Be careful not to let it burn, as burnt garlic can turn the whole sauce bitter.
Step 4: Pour in the heavy cream and chicken broth. Bring it to a gentle simmer, stirring now and then. While it simmers, whisk together the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the skillet and stir constantly until the sauce starts to thicken. This gives it that velvety consistency that clings beautifully to the pasta.
Step 5: Turn the heat to low and add the mozzarella and Parmesan. Stir slowly until the cheeses melt into the sauce and it becomes glossy and smooth. Taste the sauce and adjust with a little salt if needed.
Step 6: Add the cooked tortellini and chicken back into the skillet. Toss gently to coat every bite in the creamy garlic cheese sauce. Let it simmer for another 2 to 3 minutes so all the flavors blend together.
Step 7: Spoon the tortellini and chicken onto plates or into bowls. Make sure each serving has plenty of sauce because that’s what makes the dish so irresistible.
Variations You Can Try
One of the best things about this recipe is how flexible it can be. Here are some easy ways to make it your own:
- Vegetable boost: Add sautéed spinach, mushrooms, or sun-dried tomatoes for a pop of color and extra nutrition.
- Protein swap: Replace the chicken with shrimp, Italian sausage, or even leftover rotisserie chicken for a faster version.
- Spice level: For a mild version, cut back on Cajun seasoning. For more heat, add red pepper flakes or a pinch of cayenne.
- Lighter option: Use half-and-half instead of heavy cream, or swap part of the cream for more chicken broth.
- Different cheeses: Try swapping mozzarella for provolone or adding a bit of sharp white cheddar for a stronger flavor.
How to Serve
This dish is hearty enough to stand on its own, but you can make it even more special with a few thoughtful pairings and finishing touches:
- Fresh Greens on the Side: A crisp green salad with a light vinaigrette balances out the richness of the creamy sauce. Something simple like mixed lettuce, cucumbers, and cherry tomatoes works perfectly.
- Garlic Bread or Toasted Baguette: Warm, crusty bread is a natural companion to creamy pasta. It’s perfect for soaking up that cheesy sauce you don’t want to waste.
- Vegetable Additions: If you want more color on the plate, roasted broccoli, asparagus, or sautéed spinach complements the flavors beautifully without overpowering them.
- Finishing Touches: Garnish each serving with a sprinkle of freshly grated Parmesan and a little parsley for freshness. A light dash of red pepper flakes also adds a pop of heat if you like a spicier bite.
- Family Style or Individual Plates: For a casual family dinner, serve it family-style in a large bowl in the center of the table. For guests, plating individual portions with chicken neatly arranged beside the pasta makes it look restaurant-quality.
This is the kind of meal that feels just right for cozy weeknights but also polished enough for company. With a good balance of flavors and textures, it’s guaranteed to leave everyone at the table satisfied.
Tips for the Best Results
- Cook the chicken in batches: Crowding the pan makes the chicken steam instead of sear. Work in two rounds if needed.
- Don’t skip the slurry: The cornstarch slurry ensures your sauce has body and clings to the pasta instead of sliding off.
- Taste and adjust: Always give the sauce a final taste before adding pasta back in. You may want to adjust salt or add a pinch of garlic powder.
- Reserve pasta water: Even though this recipe uses cream, a splash of pasta water can help loosen the sauce if it thickens too much.
- Use fresh Parmesan: Pre-grated Parmesan can be grainy. Grating it fresh makes the sauce smooth and velvety.
Cooking Notes
- Tortellini cooks quickly, usually in 3–4 minutes, so check often to avoid mushiness.
- Use room temperature cream to prevent curdling when added to the hot pan.
- Don’t add all the cheese at once; stir in slowly for the smoothest sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk.
- This dish freezes best without the pasta; freeze the sauce separately and add fresh-cooked tortellini when ready.
Nutritional Information (per serving)
- Calories: 680
- Protein: 41g
- Carbohydrates: 36g
- Fat: 39g
- Saturated Fat: 20g
- Fiber: 2g
- Sodium: 720mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
FAQs
1. Can I use frozen tortellini instead of fresh?
Yes! Frozen tortellini works perfectly. Just cook it according to package directions and drain well before adding to the sauce.
2. Can I make this ahead of time?
The dish is best served fresh, but you can prepare the sauce and chicken in advance. Store them separately in the fridge, then reheat and add freshly cooked tortellini before serving.
3. What can I substitute for heavy cream?
Half-and-half or evaporated milk can work as substitutes, though the sauce will be slightly less rich. If you use them, add a little extra cheese to keep the sauce thick and creamy.
4. How do I keep the sauce from getting too thick?
If the sauce thickens while sitting, just stir in a splash of milk or reserved pasta water to loosen it back up without losing flavor.
Conclusion
Cheesy Garlic Chicken Tortellini in Velvety Cream Sauce is the kind of meal that turns an ordinary evening into something memorable. It’s creamy, garlicky, cheesy, and packed with tender bites of chicken and pillowy tortellini. What makes it even better is how simple it is to make with pantry staples and a single skillet.
Whether you’re cooking for your family, hosting friends, or just craving comfort food, this recipe delivers every time. You get the richness of three kinds of cheese, the bold flavor of Cajun spices, and the satisfaction of a sauce that clings to every bite. It’s indulgent without being overly complicated, which makes it a win for both weeknights and special occasions.
So grab your skillet, gather your ingredients, and make a big batch tonight. Chances are, this dish will become one of those recipes your family asks for again and again.
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Cheesy Garlic Chicken Tortellini in Velvety Cream Sauce
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound cheese tortellini
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside. Tortellini cooks fast, so keep an eye on it to make sure it stays tender but not mushy.
Step 2: Heat 2 tablespoons of butter with olive oil in a large skillet over medium-high heat. Season the chicken with Cajun seasoning, paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown on the outside and fully cooked inside. Remove from the skillet and set aside on a plate.
Step 3: In the same skillet, add the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about a minute until it’s fragrant. Be careful not to let it burn, as burnt garlic can turn the whole sauce bitter.
Step 4: Pour in the heavy cream and chicken broth. Bring it to a gentle simmer, stirring now and then. While it simmers, whisk together the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the skillet and stir constantly until the sauce starts to thicken. This gives it that velvety consistency that clings beautifully to the pasta.
Step 5: Turn the heat to low and add the mozzarella and Parmesan. Stir slowly until the cheeses melt into the sauce and it becomes glossy and smooth. Taste the sauce and adjust with a little salt if needed.
Step 6: Add the cooked tortellini and chicken back into the skillet. Toss gently to coat every bite in the creamy garlic cheese sauce. Let it simmer for another 2 to 3 minutes so all the flavors blend together.
Step 7: Spoon the tortellini and chicken onto plates or into bowls. Make sure each serving has plenty of sauce because that’s what makes the dish so irresistible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 680
- Sodium: 720
- Carbohydrates: 36
- Protein: 41