Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a delightful mix of spicy, creamy, and cheesy all in one bowl. Tender pieces of chicken seasoned with Cajun spices meet plump, soft tortellini, all wrapped in a smooth and rich three-cheese cream sauce. The garlic adds just the right kick, making every bite flavorful and comforting.
I love making this dish on weeknights when I want something that feels special but doesn’t take forever to put together. The Cajun seasoning gives it a bit of a spicy edge, but the creamy sauce calms things down perfectly, so it’s a great balance. Plus, the three-cheese cream sauce is like a hug in a bowl – gooey, cheesy, and just plain good.
My favorite way to serve this is with a simple side salad or some steamed veggies to lighten things up a bit. Sometimes I even sprinkle a little extra cheese on top before serving because why not? It’s a crowd-pleaser for sure, and I’ve found friends and family always ask for seconds when I bring this to the table.
Key Ingredients & Substitutions
Cajun Seasoning: This blend brings the spicy kick to the chicken. If you don’t have it on hand, try mixing paprika, garlic powder, onion powder, cayenne, and dried herbs. Adjust spice levels to your taste.
Cheese Tortellini: Cheese-filled tortellini works best, giving a creamy center. You can substitute with cheese ravioli or even small stuffed pasta like agnolotti for a similar feel.
Three Cheeses: Parmesan, mozzarella, and provolone each add different flavors and textures. Parmesan sharpens, mozzarella melts smoothly, and provolone adds a mild smokiness. If you want, swap provolone with fontina or gouda.
Heavy Cream: Heavy cream makes the sauce rich and velvety. For a lighter option, use half-and-half or a mix of milk and cream cheese, but the sauce may be less thick.
Chicken: Boneless, skinless breasts cook quickly and stay tender. Thighs are a great alternative for juicier, more flavorful bites.
How Can I Make the Cream Sauce Smooth Without It Separating?
Making a creamy, smooth sauce is key here. Start by cooking garlic gently in butter without burning it. Then, warm the broth and cream before adding cheese bit by bit, stirring constantly.
- Use medium heat to avoid quick curdling or separating.
- Add cheese slowly and stir so it melts evenly into the cream.
- If sauce looks too thick, thin a bit with broth or cream.
- Be patient—rushing this step can make the sauce grainy.
Once the cheese is fully melted, combine with chicken and tortellini and heat gently. This way, your sauce stays creamy and coats everything perfectly.
Equipment You’ll Need
- Large pot – for boiling the tortellini; you’ll want plenty of space to cook them evenly.
- Large skillet – perfect for cooking the chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce gently without scratching your pan.
- Measuring cups and spoons – to measure cream, broth, cheese, and seasonings accurately.
- Knife and cutting board – for chopping chicken and garlic safely and easily.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks quickly and adds a sweet, seafood twist that pairs nicely with the creamy sauce.
- Stir in sautéed spinach or kale – adds color, nutrients, and a fresh contrast to the rich cheese sauce.
- Add red pepper flakes – for extra heat if you like your Cajun spice with a real kick.
- Use smoked cheddar instead of provolone – gives a deeper, smoky flavor that works well with the Cajun seasoning.
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 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup chicken broth
- 1 tablespoon butter
- Salt and pepper to taste
- 1-2 teaspoons fresh parsley or dried parsley flakes for garnish
- Optional: pinch of smoked paprika or additional Cajun seasoning for garnish
Time Needed
This recipe takes about 10 minutes to prep and 15 minutes to cook, for a total of around 25 minutes. It’s a quick and comforting meal that comes together easily.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until they are al dente. Drain well and set aside.
2. Season and Cook the Chicken:
In a medium bowl, toss the chicken pieces with Cajun seasoning to coat them well. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Make the Creamy Garlic Sauce:
Reduce heat to medium and add butter to the same skillet. Add minced garlic and cook for 30 seconds to 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring and bringing it to a gentle simmer.
4. Add the Cheese:
Add Parmesan, mozzarella, and provolone cheeses to the cream mixture, stirring often until the cheeses melt and the sauce becomes smooth and creamy. Season the sauce with salt, pepper, and extra Cajun seasoning if desired.
5. Combine and Serve:
Return the chicken and cooked tortellini to the skillet. Stir gently to coat everything in the creamy cheese sauce. Let everything heat through for 2-3 minutes.
Remove from heat, sprinkle with parsley and optionally smoked paprika or extra Cajun seasoning. Serve warm and enjoy your flavorful, cheesy Cajun garlic chicken tortellini!
Can I Use Frozen Tortellini for This Recipe?
Yes! Just be sure to cook the frozen tortellini according to the package instructions until fully thawed and tender before adding to the sauce.
How Can I Make This Dish Less Spicy?
Reduce the amount of Cajun seasoning or use a mild seasoning blend. You can also skip the extra Cajun seasoning added at the end and omit any smoky paprika garnish.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Substitute the Chicken?
Absolutely! Boneless skinless chicken thighs, shrimp, or even sausage work great as alternatives. Just adjust cooking times accordingly to ensure they are cooked through.