Description
A creamy, cheesy, and slightly spicy one-pan dish featuring tender chicken, cheese tortellini, and a rich Velveeta garlic sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cubed
- 1 (20 oz) package refrigerated cheese tortellini
- 1 (16 oz) block Velveeta cheese, cubed
- 1 1/2 cups whole milk
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1/2 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Toss the cubed chicken with the Cajun seasoning until evenly coated. Cook the chicken in the skillet for 6-8 minutes, or until cooked through and no longer pink. Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium-low. Add the butter and minced garlic. Sauté for 1 minute until fragrant. Add the milk and Velveeta cheese cubes. Stir continuously until the cheese is completely melted and the sauce is smooth.
- Add the cooked chicken and tortellini to the skillet with the sauce. Stir gently to combine and heat through. Sprinkle the shredded mozzarella cheese over the top, cover the skillet, and let it sit for 2-3 minutes until the cheese is melted.
- Garnish with freshly chopped parsley and serve immediately.
Notes
You can customize the seasonings to taste.