Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a tasty dish that brings together spicy, creamy, and cheesy flavors all in one bowl. You’ve got tender chicken seasoned with a kick of Cajun spices, soft tortellini stuffed with cheese, and a rich three-cheese cream sauce that wraps everything up so nicely. The garlic adds a nice depth, making each bite full of flavor and a little bit bold but still comforting.
I love making this dish when I want something that feels a little fancy but is really quick to put together. The Cajun seasoning gives it a nice punch without being too hot, so it’s perfect for sharing with friends or family. One thing I do is toss in a handful of fresh spinach or some chopped bell peppers for a little extra color and crunch—it just makes the dish pop a bit more.
My favorite way to serve this meal is right after cooking, topped with a sprinkle of fresh Parmesan and a little extra cracked black pepper. It’s creamy and cheesy, but the Cajun spice keeps it lively, so it never feels heavy. Whenever I make it, everyone always asks for seconds, which makes me feel like I nailed it. It’s just one of those dinners that bring people together around the table with big smiles.
Key Ingredients & Substitutions
Cajun Seasoning: This is the heart of the dish’s flavor. If you don’t have a Cajun blend, you can mix paprika, garlic powder, onion powder, cayenne, and dried herbs. Adjust the heat to your taste.
Chicken: Chicken breast is great because it cooks quickly and stays tender. You can try chicken thighs for more juiciness. Precooked or rotisserie chicken works well too if you’re short on time.
Tortellini: Cheese tortellini brings creaminess from the inside. Fresh or frozen works fine. If you want a veggie twist, try spinach or mushroom-filled tortellini instead.
Three Cheeses: Parmesan, mozzarella, and Asiago make a smooth and rich sauce. Don’t worry if you can’t find Asiago—extra Parmesan or provolone are good swaps.
How Do I Make the Cream Sauce Thick and Silky Without Lumps?
Making a smooth cheese cream sauce can be tricky. The roux (butter + flour) helps thicken the sauce while giving it body. Here’s the best way to get it right:
- Start by melting butter on medium heat and add garlic for flavor without burning it.
- Add the flour and whisk quickly to form a paste, cooking it for about a minute to avoid a raw taste.
- Slowly pour in the cream and milk while whisking constantly to keep the sauce smooth.
- Simmer gently – don’t boil – to slowly thicken the sauce.
- Once thickened, lower the heat and stir in cheeses until melted evenly—high heat can cause cheese to clump.
Patience and steady whisking are key! This method gives a creamy, lump-free sauce perfect for coating your chicken and tortellini.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without overcrowding.
- Large skillet or sauté pan – perfect for cooking chicken and making the cream sauce in one pan.
- Whisk – helps you mix the roux and cream sauce smoothly without lumps.
- Wooden spoon or silicone spatula – great for stirring the sauce and folding in the tortellini gently.
- Cutting board and sharp knife – for dicing the chicken and chopping garlic and parsley.
Flavor Variations & Add-Ins
- Swap chicken for shrimp to give the dish a lighter seafood twist; it cooks quickly and pairs well with creamy sauces.
- Add baby spinach or kale toward the end for a pop of color and extra nutrients.
- Try using pepper jack cheese instead of Asiago for a subtle spicy kick in the sauce.
- Sprinkle cooked and crumbled bacon on top for added smoky flavor and crunch.
Cajun Garlic Chicken Tortellini in Three-Cheese Cream
Ingredients You’ll Need:
Main Ingredients:
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For the Three-Cheese Cream Sauce:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Asiago cheese (or extra Parmesan)
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
For Garnish:
- 2 tbsp chopped fresh parsley
- Red pepper flakes (optional)
Time Needed
Preparation and cooking take about 30 minutes in total. You’ll spend 5-7 minutes cooking the chicken, about 10 minutes simmering the cheese sauce, and around 10 minutes boiling the tortellini. It’s a quick, satisfying meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with water, add salt, and bring it to a boil. Add the tortellini and cook them according to package instructions, usually about 3-5 minutes, until tender but firm. Drain and set them aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces well with Cajun seasoning, salt, pepper, and smoked paprika if using. Add the chicken to the skillet and cook, stirring occasionally, until browned and fully cooked—about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Make the Cheese Sauce:
Reduce the heat to medium. In the same skillet, add butter and minced garlic. Cook garlic until fragrant, about 1 minute, careful not to burn it. Sprinkle the flour over the butter and garlic, whisking constantly to form a roux. Cook the roux for about 1 minute.
Slowly whisk in the heavy cream and milk, scraping up any browned bits from the pan. Let the sauce simmer gently for 3-5 minutes, stirring often until it thickens slightly.
Stir in the Parmesan, mozzarella, and Asiago cheeses. Keep stirring until all the cheese melts and the sauce becomes smooth and creamy.
4. Combine & Finish:
Return the cooked chicken to the skillet with the cheese sauce and stir to coat the pieces well. Add the cooked tortellini and fold everything gently to combine, making sure all the pasta is covered in the creamy Cajun sauce.
Taste the dish and adjust seasoning with more salt, pepper, or Cajun seasoning as you like.
5. Serve:
Sprinkle fresh parsley and red pepper flakes on top for color and a little bite. Serve your delicious Cajun Garlic Chicken Tortellini hot, alongside warm bread or a fresh green salad for a complete meal.
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works perfectly. Just cook it a little longer if needed, following package instructions, and make sure to drain well before adding it to the sauce.
How Can I Make This Dish Spicier or Milder?
To make it spicier, add extra Cajun seasoning or a pinch of cayenne pepper. For a milder dish, reduce the Cajun seasoning or omit the red pepper flakes at the end.
Can I Prepare This Recipe Ahead of Time?
You can cook the chicken and make the sauce in advance and refrigerate them separately for up to 2 days. When ready to serve, reheat gently and toss in freshly cooked tortellini for best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, adding a splash of milk or cream if the sauce thickens too much.
