Zesty Cajun Garlic Chicken

A vibrant and flavorful pasta dish featuring tender chicken, cheesy tortellini, and a creamy Cajun garlic Parmesan sauce. Perfect for a quick weeknight meal with a spicy kick.

The first time I cooked this tortellini, my family was wowed by the bold flavors and they insisted it become a staple in our weekly rotation. It's one of those dishes that's simple to whip up yet feels restaurant special every single time.

Ingredients

• Chicken breasts: 2 large boneless, skinless, cut into bite-sized pieces
• Refrigerated cheese tortellini: 500 g (18 oz)
• Garlic: 3 cloves, minced
• Red bell pepper: 1 small, diced
• Yellow onion: 1 small, diced
• Heavy cream: 1 cup (240 ml)
• Parmesan cheese: 1/2 cup (50 g), freshly grated
• Butter: 2 tablespoons, unsalted
• Cajun seasoning: 1 tablespoon
• Smoked paprika: 1/2 teaspoon
• Black pepper: 1/2 teaspoon
• Salt: 1/2 teaspoon, plus more to taste
• Olive oil: 2 tablespoons
• Parsley: 2 tablespoons, chopped fresh, for garnish
• Optional extra Parmesan: extra Parmesan for serving

Instructions

Boil Pasta:

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.

Cook Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, and pepper. Sauté until browned and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.

Sauté Vegetables:

In the same skillet, add remaining olive oil and butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Make Sauce:

Sprinkle in remaining Cajun seasoning and smoked paprika. Stir, then pour in the heavy cream. Bring to a gentle simmer, stirring frequently.

Add Cheese:

Add Parmesan cheese and stir until melted and sauce is smooth. Taste and adjust seasoning if needed.

Combine Ingredients:

Return chicken to the skillet, along with cooked tortellini. Toss gently to coat everything in the sauce.

Finish:

Cook for an additional 2 to 3 minutes until heated through.

Serve:

Serve garnished with fresh parsley and extra Parmesan if desired.

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This Cajun tortellini has quickly become a favorite for busy evenings when everyone wants something comforting yet full of flavor. We love eating it around the table with a side of crusty bread to soak up every last bit of creamy sauce.

Required Tools

Large pot, large skillet, chefs knife, cutting board, wooden spoon or spatula, measuring cups and spoons

Allergen Information

Contains: Wheat (tortellini), milk (cream, Parmesan, butter), eggs (tortellini may contain eggs). Check packaging for specifics.

Nutritional Information (per serving)

Calories: 620. Total Fat: 29 g. Carbohydrates: 53 g. Protein: 38 g.

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This dish is irresistible served hot, straight from the pan. Enjoy with a crisp glass of white wine for the perfect finish.

Kitchen Help

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts cut into bite-sized pieces cook evenly and absorb the sauce flavors well.

→ Can I use a different pasta instead of tortellini?

Yes, other filled pastas or small shapes like penne or gnocchi can be used and will hold the creamy sauce nicely.

→ How can I adjust the spice level?

Add cayenne pepper or red pepper flakes for more heat, or reduce Cajun seasoning to keep it milder.

→ Is there a substitute for heavy cream in the sauce?

For a lighter option, half-and-half or whole milk can be used but the sauce will be less rich and creamy.

→ What garnishes enhance the final dish?

Fresh parsley adds color and brightness, while extra grated Parmesan enriches the cheesy flavor.

→ Can this dish be prepared ahead of time?

It is best served fresh, but leftovers can be refrigerated and gently reheated, adding a splash of cream to maintain sauce consistency.