Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream

Ingredients:

1 lb boneless skinless chicken breasts, thick sliced

1 tbsp Cajun seasoning

1 tsp garlic powder

1 tsp Italian seasoning

1 tbsp olive oil

2 tbsp salted butter

4 cloves garlic, minced

1 ½ cups heavy cream

1 cup whole milk

6 oz Velveeta, cubed

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ tsp smoked paprika

¼ tsp black pepper

1 (20 oz) package cheese tortellini (refrigerated or frozen)

1 tbsp chopped parsley (optional) 

Directions:

1. Cook the tortellini according to package instructions, then drain and set aside.

2. While the pasta cooks, season the sliced chicken with Cajun seasoning, garlic powder, and Italian seasoning, coating both sides.

3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden and cooked through. Remove from skillet and set aside.

4. In the same skillet, melt the remaining 1 tablespoon butter. Add the minced garlic and sauté for 1 minute until fragrant.

5. Pour in the heavy cream and milk, stirring constantly. Add the Velveeta cubes and cook until fully melted and smooth.

6. Stir in mozzarella and Parmesan until the sauce becomes thick and creamy. Add smoked paprika and black pepper. Reduce heat to low.

7. Add the cooked tortellini to the sauce and toss gently to coat every piece.

8. Slice the cooked chicken into thick strips and place on top of the pasta or beside it for a beautiful presentation.

9. Garnish with chopped parsley if desired and serve hot.

Cooking Time:30 minutes

Servings:4

Calories: 720 per serving