If you’re craving something rich, cheesy, and comforting, this recipe is the ultimate indulgence. Tender chicken bites seasoned with Cajun spices, pillowy cheese-filled tortellini, and a luxuriously creamy sauce made with Velveeta, cream cheese, and mozzarella—this dish is Southern comfort meets Italian pasta night.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
It’s hearty enough for a family dinner, decadent enough for a cozy weekend treat, and surprisingly easy to pull together.
Why You’ll Love This Recipe
- Cheesy & Creamy: Four cheeses—Velveeta, cream cheese, mozzarella, and Parmesan—make the sauce silky and irresistible.
- Bold Cajun Flavor: Garlic and Cajun seasoning balance the richness with smoky heat.
- Family Friendly: A pasta dish that adults and kids will devour.
- One-Pan Wonder: You can cook everything in a single large skillet or pot.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 20 oz cheese tortellini (fresh or refrigerated)
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning (or to taste)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1 – Cook the Tortellini
Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just al dente. Drain and set aside.
Step 2 – Sear the Chicken
In a large skillet, heat olive oil and butter over medium-high heat. Add the cubed chicken, season with Cajun seasoning, salt, and pepper, and cook until golden and cooked through (6–8 minutes). Remove chicken and set aside.
Step 3 – Build the Sauce
In the same skillet, add garlic and sauté for 1 minute until fragrant. Pour in milk and bring to a gentle simmer. Stir in Velveeta cubes and cream cheese until melted and smooth. Add mozzarella and Parmesan, stirring until the sauce is creamy.
Step 4 – Combine Everything
Add cooked chicken and tortellini back into the skillet. Toss well to coat with sauce. Simmer for 2–3 minutes to let flavors meld.
Step 5 – Serve
Garnish with fresh parsley and extra Parmesan. Serve hot with garlic bread or a crisp salad.
Pro Tips for Success
- Use fresh tortellini for the best texture.
- Season chicken well—the Cajun spice is key for flavor.
- Cook chicken in batches if needed so it browns, not steams.
- Don’t overcook tortellini—it will soften more in the sauce.
- Add a splash of chicken broth if the sauce gets too thick.
- For a kick, add red pepper flakes or hot sauce.
- Use a whisk when melting cheese to prevent clumps.
- Warm milk before adding—it helps cheeses melt smoothly.
- Substitute half-and-half for milk if you want richer sauce.
- Use smoked paprika for extra depth.
- Dice chicken evenly so it cooks at the same rate.
- Add sautéed bell peppers or spinach for color and nutrition.
- Make it spicier with extra Cajun seasoning.
- Use leftover rotisserie chicken if short on time.
- Don’t add mozzarella too early or it may clump—stir it in last.
- Keep sauce on low heat once cheese is added.
- Taste as you go—adjust seasoning after cheese melts.
- Garnish with parsley or green onions for freshness.
- Serve immediately; creamy pasta thickens as it cools.
- Store leftovers with a splash of milk to loosen when reheating.
Serving Ideas
- With warm garlic breadsticks.
- Alongside a Caesar salad.
- Topped with extra Parmesan and parsley.
- With a side of roasted broccoli.
- Paired with sautéed spinach.
- With a crisp garden salad.
- Alongside grilled asparagus.
- Served with garlic knots.
- Over a bed of sautéed zucchini noodles for a lighter base.
- With roasted Brussels sprouts.
- Served family-style in a large skillet.
- Topped with crushed red pepper for heat.
- Paired with a sparkling lemonade or light white wine.
- With a side of buttery corn on the cob.
- Served in smaller bowls as a party appetizer.
- Paired with Texas toast garlic bread.
- With a drizzle of Cajun hot sauce on top.
- Served with grilled shrimp for a surf-and-turf twist.
- With crispy bacon bits sprinkled on top.
- Enjoyed solo as the ultimate comfort food dinner.
Wine & Drink Pairing
This dish is rich and cheesy, so you want something refreshing to balance it out. Try a crisp Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you prefer beer, go with a light lager or a wheat beer. Non-alcoholic? Sparkling water with lime or lemonade pairs perfectly.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 3 days.
- Reheat: Add a splash of milk or broth and warm gently on the stove.
- Freeze: Not recommended, as creamy sauces can separate.
Nutrition (approx. per serving, 6 servings)
- Calories: ~510
- Protein: 28g
- Fat: 22g
- Carbs: 45g
Final Thoughts
This Cheesy Garlic Cajun Chicken Tortellini is everything you want in comfort food: rich, creamy, full of flavor, and completely satisfying. It’s the kind of meal that makes everyone at the table happy and keeps them coming back for seconds. With Cajun-spiced chicken, cheese-stuffed pasta, and a Velveeta cream sauce, this dish is destined to be a family favorite.
Printable Recipe Card
Cheesy Garlic Cajun Chicken Tortellini with Velveeta Cream
A cheesy, creamy pasta dish with Cajun-spiced chicken, tender tortellini, and a luscious Velveeta cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 1 lb chicken breasts, cubed
- 20 oz cheese tortellini (fresh or refrigerated)
- 3 cups milk
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Heat olive oil and butter in a skillet. Add chicken, Cajun seasoning, salt, and pepper. Cook until golden, 6–8 minutes. Remove chicken.
- Add garlic to skillet; cook 1 minute. Add milk, Velveeta, and cream cheese. Stir until melted and smooth. Add mozzarella and Parmesan.
- Return chicken and tortellini to skillet. Toss well. Simmer 2–3 minutes.
- Garnish with parsley, serve hot with garlic bread or salad.
Notes
- Add extra Cajun spice for heat.
- For a lighter version, use half milk and half chicken broth.
- Leftovers reheat best with a splash of milk.