A rich, spicy pasta dinner that comes together fast and fills the kitchen with warm, cheesy smell.
introduction
This Creamy Cajun Chicken Tortellini in Thick Cajun Cream Sauce is simple and tasty. It has juicy chicken, cheese tortellini, and a thick, spicy cream sauce. The dish cooks fast and makes a good weeknight meal. If you like creamy chicken pasta, try this Cowboy Butter Chicken Linguine for another easy dinner idea.
why make this recipe
- It cooks quickly and uses few steps.
- The sauce is thick and rich, so each bite feels indulgent.
- It works for family dinners or a guest meal.
- You can make it milder or spicier to fit your taste.
how to make Creamy Cajun Chicken Tortellini in Thick Cajun Cream Sauce
Follow simple steps: cook the pasta, brown the chicken, make the cream sauce, then combine. Keep the sauce thick by simmering a little longer. Use reserved pasta water only if you need to loosen the sauce.
Ingredients :
1.25 lbs chicken breast, cut into bite-size pieces, 1 tbsp olive oil, 2 tbsp butter, 1–1.5 tbsp Cajun seasoning, 1/2 tsp smoked paprika, Salt & black pepper, to taste, 12 oz cheese tortellini, 3 cloves garlic, minced, 1 cup chicken broth, 1 cup heavy cream, 2 oz cream cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 tsp crushed red pepper (optional for heat), 1/2 cup reserved pasta water (only if needed for consistency), Fresh parsley for garnish, Extra Cajun seasoning for garnish, More Parmesan for garnish
Directions :
- Boil tortellini according to package instructions (usually 3–4 minutes). Drain and set aside. Reserve 1/2 cup pasta water.
- Season chicken pieces with Cajun seasoning, paprika, salt, and pepper. Heat olive oil and butter in a skillet over medium-high. Cook chicken 6–8 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, add a bit more butter if needed, sauté garlic for 30 seconds, then pour in chicken broth and let it simmer for 1 minute. Add heavy cream and cream cheese, whisk until smooth, reduce heat and add mozzarella and Parmesan. Stir until the sauce becomes thick, creamy, and velvety. Season with extra Cajun seasoning and red pepper flakes.
- Add cooked tortellini into the sauce and fold in the chicken. If the sauce is too thick, loosen with a splash of pasta water. If you want it extra thick, let it simmer for 2–3 more minutes.
- Serve topped with fresh parsley, extra Parmesan, and a sprinkle of Cajun seasoning.
how to serve Creamy Cajun Chicken Tortellini in Thick Cajun Cream Sauce
Serve hot in shallow bowls. Add extra Parmesan and a sprinkle of Cajun seasoning on top. A simple green salad or steamed vegetables work well on the side. For a fresh contrast, try pairing it with a bright salad like Grilled Chicken Salad with Cilantro Lime Dressing.
how to store Creamy Cajun Chicken Tortellini in Thick Cajun Cream Sauce
- Cool to room temperature before storing.
- Put in an airtight container and keep in the fridge for up to 3 days.
- Reheat gently on the stove over low heat. Add a splash of milk or pasta water to loosen the sauce if it thickens.
- You can freeze, but texture may change. Freeze in a sealed container for up to 2 months. Thaw in the fridge and reheat slowly.
tips to make Creamy Cajun Chicken Tortellini in Thick Cajun Cream Sauce
- Use fresh garlic for best flavor.
- Do not overcook the tortellini; it will get softer when mixed with sauce.
- Brown the chicken well for more flavor.
- If sauce is grainy from cold cheese, warm the cream first, then add cheese slowly and stir until smooth.
- Taste and adjust Cajun seasoning at the end.
variation (if any)
- Swap chicken for shrimp. Cook shrimp 2–3 minutes per side and add at the end.
- Use spinach or sun-dried tomatoes for extra color and flavor.
- Make it milder by using 1 tsp Cajun seasoning and skip the red pepper flakes.
- For a lighter version, use half-and-half instead of heavy cream (sauce will be thinner).
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini according to package directions. Drain and use as listed.
Q: Can I make this vegetarian?
A: Replace chicken with mushrooms or roasted vegetables and use vegetable broth.
Q: How do I make the sauce less thick?
A: Add small amounts of reserved pasta water or milk until you reach the desired consistency.
Q: Can I prepare this ahead?
A: You can cook the chicken and tortellini ahead and store separately. Reheat and finish the sauce before serving.
Q: Is Cajun seasoning the same as Creole?
A: They are similar but not the same. Cajun is spicier and simpler. Adjust to taste.
Conclusion
Want another quick creamy pasta idea? Check this Creamy Cajun Tortellini- A quick and easy weeknight dinner for a similar, fast option.
Creamy Cajun Chicken Tortellini
Ingredients
Method
- Boil the tortellini according to package instructions (usually 3–4 minutes). Drain and set aside, reserving 1/2 cup of pasta water.
- Season chicken pieces with Cajun seasoning, paprika, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, add a bit more butter if needed, and sauté the garlic for 30 seconds.
- Pour in the chicken broth and let it simmer for 1 minute. Add heavy cream and cream cheese, whisk until smooth.
- Reduce heat and add mozzarella and Parmesan. Stir until the sauce becomes thick, creamy, and velvety, seasoning with extra Cajun seasoning and red pepper flakes.
- Add the cooked tortellini into the sauce and fold in the chicken. If the sauce is too thick, loosen with a splash of reserved pasta water. If you want it extra thick, let it simmer for 2–3 more minutes.
- Serve hot in shallow bowls, topped with fresh parsley, extra Parmesan, and a sprinkle of Cajun seasoning.