Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a comforting dish that brings together tender chicken, spicy Cajun seasoning, and cheesy tortellini all smothered in a rich three-cheese sauce. It’s got a nice kick from the garlic and Cajun spices, balanced perfectly with a creamy sauce that feels like a warm hug on a plate.
I love making this dish when I want something that’s quick to whip up but still feels special. The blend of cheeses gives it a great creamy texture without being too heavy, and the Cajun spices add just enough heat to keep things interesting. When I cook it, I always sprinkle a little extra Cajun seasoning on top before serving, just to boost that smoky, spicy flavor.
This recipe is perfect for a cozy dinner, especially when you want comfort food without a lot of fuss. I like to serve it with a simple green salad or some steamed veggies to round out the meal. It’s always a crowd-pleaser, and leftovers reheat really well, making it a great choice for busy nights.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini offer the best texture, but frozen works great too. If you can’t find cheese-filled, spinach or mushroom tortellini adds a nice twist. For a lighter option, use whole wheat or gluten-free tortellini.
Chicken Breasts: I prefer chicken breasts for a lean option, but chicken thighs add juiciness and flavor. If you want a quicker option, leftover cooked chicken or rotisserie chicken works well too.
Cajun Seasoning: This adds that spicy kick. If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne pepper, and black pepper as a simple substitute. Adjust spice levels to your taste.
Three Cheeses: Parmesan gives a sharp savoriness, mozzarella adds stretchiness, and cheddar adds a little tang. You can swap cheddar for Monterey Jack or Colby if you want a milder flavor.
Heavy Cream & Chicken Broth: Heavy cream makes the sauce rich and smooth. For a lighter sauce, use half-and-half or whole milk mixed with a bit of flour to thicken. Chicken broth adds depth; vegetable broth is a good substitute for a lighter base.
How Do I Get the Sauce Creamy Without It Breaking?
Keeping the sauce smooth and creamy is key. Here’s how I make sure it turns out perfect:
- Start by cooking onions and garlic gently in butter to build flavor without burning.
- Add cream and broth together slowly and heat gently — avoid boiling which can cause the cream to separate.
- When adding cheese, lower the heat to prevent the fats from separating. Stir cheese in gradually and keep stirring until melted.
- If the sauce thickens too much, add a splash of broth or cream to loosen it.
- Add the cooked chicken and pasta last, so everything gets coated without extra cooking time that might break your sauce.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Pot for boiling tortellini – big enough so the pasta cooks evenly without sticking.
- Wooden spoon or silicone spatula – gentle on your skillet and helps stir sauce smoothly.
- Measuring cups and spoons – to get the cheese, cream, and seasoning just right.
- Sharp knife and cutting board – for chopping chicken, garlic, and onions safely.
Flavor Variations & Add-Ins
- Swap chicken with shrimp for a seafood twist; it cooks quickly and pairs well with creamy sauce.
- Add sun-dried tomatoes for a tangy burst that cuts richness.
- Mix in spinach or kale near the end for a fresh, healthy touch.
- Use smoked paprika or a dash of chipotle powder to deepen the smoky flavor instead of traditional Cajun seasoning.
How to Make Cajun Garlic Chicken Tortellini in Three-Cheese Cream
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp Cajun seasoning, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
Cream Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
Seasonings & Garnish:
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Time Needed
You’ll need about 30 minutes total. This includes 10 minutes to prep and cook the chicken and vegetables, about 10 minutes to make the creamy cheese sauce, and 10 minutes to cook the tortellini and combine everything.
Step-by-Step Instructions:
1. Cook the Tortellini:
Boil a pot of salted water and cook your tortellini according to the package directions until al dente, usually around 3-5 minutes. Drain and set them aside while you prepare the sauce.
2. Prepare the Chicken:
Season the cubed chicken with 1 teaspoon of Cajun seasoning along with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until nicely browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and keep it warm.
3. Make the Cream Sauce:
In the same skillet, lower the heat to medium and melt the butter. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook just until fragrant, about 1 minute. Then pour in the heavy cream and chicken broth, stirring well. Bring this to a gentle simmer.
Gradually stir in the Parmesan, mozzarella, and cheddar cheeses until the sauce becomes smooth and creamy. Add the remaining teaspoon of Cajun seasoning and adjust salt and pepper according to your taste.
4. Combine Everything:
Return the cooked chicken to the skillet along with the drained tortellini. Toss gently to coat the pasta and chicken in the rich three-cheese cream sauce. Stir in the chopped parsley for a fresh burst of flavor.
5. Serve:
Dish out your creamy Cajun Garlic Chicken Tortellini into bowls and garnish with extra parsley and a sprinkle of black pepper. Enjoy it warm for a delicious, comforting meal!
Can I Use Frozen Tortellini for This Recipe?
Absolutely! Just make sure to cook the frozen tortellini according to the package directions before adding it to the sauce. No need to thaw beforehand—just add a minute or two to the cooking time if needed.
Can I Substitute the Chicken with Another Protein?
Yes! Shrimp, sausage, or even tofu can work well. Adjust the cooking time accordingly—shrimp cooks quickly, and tofu is best pan-fried until golden before adding to the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
You can prep the chicken and sauce in advance and refrigerate them separately for up to 2 days. Cook the tortellini fresh before combining everything for the best texture.