Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a delightful mix of spicy, creamy, and cheesy all in one dish. You get tender chicken pieces seasoned with a kick of Cajun spices, soft cheese-filled tortellini, and a luscious three-cheese cream sauce that just pulls everything together perfectly. The garlic adds a nice punch without overpowering the other flavors.
I love making this meal on a cozy night when I want something satisfying but quick to put together. The heat from the Cajun seasoning wakes up the dish, and the three kinds of cheese create a smooth, rich sauce that feels like a warm hug on a plate. I usually toss in some fresh parsley to add a touch of brightness that balances all that creaminess.
This dish goes great with a simple green salad or garlic bread on the side, which helps soak up all that delicious sauce. I find it makes for a perfect dinner to impress friends or just treat yourself to something a little special without spending too much time in the kitchen. It’s one of those recipes you’ll want to keep coming back to!
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini is the heart of this dish. Fresh or frozen work well, but you can use ravioli or even jumbo shells if needed. For a gluten-free option, choose gluten-free pasta.
Chicken: Boneless, skinless chicken breast is easy to cook and perfect for bite-sized pieces. You can swap with chicken thighs for juicier meat or use cooked rotisserie chicken for a shortcut.
Cajun Seasoning: It adds the spicy kick. If you don’t have Cajun, you can mix paprika, garlic powder, onion powder, cayenne, and dried herbs. Adjust heat by adding more or less cayenne.
Three Cheeses (Parmesan, Mozzarella, Asiago): Parmesan brings nuttiness, mozzarella adds meltiness, and Asiago delivers a mild sharpness. If Asiago isn’t available, extra Parmesan or Pecorino Romano works well.
Heavy Cream and Milk: These create the rich and smooth sauce. For a lighter version, use half-and-half or a mix of milk with a bit of cream. Non-dairy cream alternatives can work but may change flavor.
How Do You Make the Cream Sauce Smooth and Cheese-Rich Without Clumping?
Creating a silky cheese sauce is all about patience and temperature. Follow these steps to avoid grainy or clumpy sauce:
- Lower the heat to medium or medium-low before adding dairy.
- Pour cream and milk slowly, stirring gently as you go to blend the flavors and avoid overheating.
- Add cheeses gradually, stirring constantly to help them melt evenly without seizing up.
- Keep an eye on the sauce so it doesn’t boil, as boiling can cause the cheese to separate.
- If the sauce becomes too thick, thin with a splash more milk or reserved pasta water.
Taking your time during this step will give you that creamy sauce that coats the tortellini beautifully!
Equipment You’ll Need
- Large pot – for boiling the tortellini; big enough to prevent sticking.
- Large skillet – perfect for cooking the chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching the pan.
- Measuring cups and spoons – to get the Cajun seasoning and cheese amounts just right.
- Colander – to drain the tortellini easily after cooking.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks quickly and pairs well with the creamy cheesy sauce.
- Add sautéed bell peppers or spinach – adds color and a fresh bite.
- Use smoked gouda instead of Asiago – for a smoky twist to the cream sauce.
- Stir in a pinch of smoked paprika or chipotle powder – boosts smoky heat beyond the Cajun seasoning.
Cajun Garlic Chicken Tortellini in Three-Cheese Cream
Ingredients You’ll Need:
- 1 lb (450g) cheese-filled tortellini (store-bought or homemade)
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded Asiago cheese (or substitute with more Parmesan if unavailable)
- 1 tablespoon unsalted butter
- Salt and black pepper, to taste
- 1 teaspoon dried parsley flakes (for garnish)
- Optional: pinch of crushed red pepper flakes for extra heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, making it a great option for a quick, satisfying dinner. Most of the time is spent cooking the chicken and tortellini, with just a few minutes to bring together the creamy cheese sauce.
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 instructions until al dente. Drain well and set aside while you prepare the rest.
2. Season and Cook the Chicken:
In a medium bowl, toss the chicken cubes with the Cajun seasoning, making sure all pieces are coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
3. Prepare the Cream Sauce:
In the same skillet, turn the heat down to medium. Add butter and the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Slowly pour in the heavy cream and milk, stirring to combine and pick up any flavor bits left in the skillet.
4. Melt the Cheeses:
Gradually add Parmesan, mozzarella, and Asiago cheeses to the sauce, stirring constantly until all are melted and the sauce is smooth and creamy.
5. Bring It All Together:
Return the cooked chicken to the skillet. Add the drained tortellini and gently toss to coat everything evenly with the cheese sauce. Warm through for 2 to 3 minutes so the flavors blend.
6. Season and Serve:
Taste the dish and add salt, black pepper, and if you like, a pinch of crushed red pepper flakes for some extra heat. Sprinkle dried parsley flakes on top before serving. Serve immediately and enjoy your creamy, spicy 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 directions before adding it to the sauce. No need to thaw them first—just add extra cooking time when boiling.
What Can I Substitute for Asiago Cheese?
If you don’t have Asiago, Parmesan or Pecorino Romano are great alternatives that will keep the sauce flavorful and creamy.
Can I Make This Dish Ahead of Time?
You can prepare the chicken and sauce up to a day in advance and refrigerate. Reheat gently on the stove before adding the cooked tortellini to avoid overcooking the pasta.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of milk or cream to refresh the sauce’s texture.
