Chicken, tortellini, creamy Cajun garlic Parmesan sauce. Quick and vibrant, perfect for busy evenings.
# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 18 ounces refrigerated cheese tortellini
→ Vegetables & Aromatics
03 - 3 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 1 small yellow onion, diced
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Spices & Seasonings
09 - 1 tablespoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt, plus more to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley, for garnish
15 - Extra grated Parmesan, optional for serving
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Cook the cheese tortellini according to package directions. Drain well and set aside.
02 - Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and season using half the Cajun seasoning, salt, and black pepper. Sear and cook until golden and fully cooked, roughly 5-7 minutes. Transfer chicken to a plate.
03 - Utilizing the same skillet, add the remaining olive oil and butter. Sauté onion and bell pepper until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle in the remaining Cajun seasoning and smoked paprika. Stir to combine, then pour in heavy cream and bring to a gentle simmer while stirring continually.
05 - Introduce Parmesan cheese to the pan, stirring until completely melted to create a smooth sauce. Taste, and adjust seasoning as required.
06 - Return chicken and cooked tortellini to the skillet. Toss gently to coat everything evenly with the sauce.
07 - Continue to cook for an additional 2-3 minutes, ensuring all components are heated through.
08 - Plate the dish and garnish with fresh chopped parsley and extra grated Parmesan, as preferred.
