If you’re craving a rich, hearty pasta dish with bold flavor, this Easy Cajun Chicken Tortellini With Creamy Garlic Sauce is exactly what you need. Tender pieces of Cajun-seasoned chicken are tossed with pillowy cheese tortellini and enveloped in a silky, Parmesan-infused garlic cream sauce. It’s a restaurant-style dish you can make in under 40 minutes—perfect for weeknight dinners, date nights, or impressing guests without the fuss.
Every bite delivers a balance of smoky spice, cheesy indulgence, and comforting creaminess. The tortellini soaks up the sauce beautifully, while the Cajun seasoning adds just the right amount of kick to make the dish exciting but approachable. This recipe proves that bold flavors and easy preparation can coexist beautifully.
Why You’ll Love This Cajun Chicken Tortellini
This recipe stands out for several reasons:
- Fast and fuss-free: From start to finish, the dish comes together in about 35–40 minutes.
- Balanced flavors: Smoky, spicy chicken pairs perfectly with the creamy garlic sauce, creating a dish that’s indulgent but not overwhelming.
- Versatile: You can adjust the spice, switch proteins, or add veggies to make it your own.
- Family-friendly: The creamy sauce and tender tortellini appeal to kids and adults alike, while optional spices allow you to control heat.
- Impressive presentation: The glossy sauce and golden chicken make it look like a dish straight out of a restaurant.
Ingredients for Easy Cajun Chicken Tortellini With Creamy Garlic Sauce
For the Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1–2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Tortellini
- 1 pound cheese tortellini (fresh or frozen)
For the Creamy Garlic Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Ingredient Notes & Substitutions
- Cajun seasoning: Adjust the amount to control spiciness. Use smoked paprika if you prefer milder heat.
- Tortellini: Fresh tortellini cooks faster and is more tender, but frozen works perfectly too.
- Chicken alternatives: Shrimp, Italian sausage, or roasted vegetables work well if you want a twist.
- Dairy-free option: Substitute coconut cream or a plant-based cream alternative, and nutritional yeast for Parmesan.
- Gluten-free: Use gluten-free tortellini for a family-safe option.
Step-by-Step Instructions
Step 1 – Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
Step 2 – Cook the Chicken
Toss chicken pieces in Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.
Step 3 – Make the Creamy Garlic Sauce
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Slowly pour in heavy cream, stirring to combine. Bring to a gentle simmer, then stir in Parmesan, salt, black pepper, and optional red pepper flakes. Let the sauce thicken for 2–3 minutes.
Step 4 – Combine Chicken and Tortellini
Add the cooked tortellini and chicken back into the skillet. Toss everything together to ensure every piece is coated in the creamy garlic sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
Step 5 – Serve and Garnish
Plate the tortellini and chicken, sprinkle with fresh parsley, and serve immediately. Add a side of garlic bread or a simple green salad to round out the meal.
Pro Tips for Success
- Use fresh garlic for the best flavor; garlic powder doesn’t give the same aromatic punch.
- Do not overcook the chicken; bite-sized pieces cook quickly and remain tender.
- Let the sauce simmer gently to avoid curdling.
- Reserve pasta water to adjust sauce consistency.
- Garnish with parsley for color and a fresh flavor contrast.
Flavor Variations
- Spicy Cajun: Increase the Cajun seasoning and add extra crushed red pepper.
- Cheesy indulgence: Stir in shredded mozzarella or cream cheese for an extra creamy sauce.
- Veggie boost: Add sautéed spinach, mushrooms, or bell peppers for more texture and nutrition.
- Seafood twist: Substitute chicken with shrimp or scallops for a seafood version.
Serving Suggestions
- Serve with garlic bread or toasted baguette slices to soak up the sauce.
- Pair with a simple arugula or Caesar salad for a complete meal.
- Finish with a light sprinkle of freshly grated Parmesan or a drizzle of olive oil for extra richness.
Storage and Freezing Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water to loosen the sauce.
- Freezing: Not recommended, as cream-based sauces may separate when frozen and reheated.
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Carbohydrates | 38 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sodium | 680 mg |
FAQ About Cajun Chicken Tortellini with Creamy Garlic Sauce
Can I make this dish ahead of time?
Yes, you can prep the chicken and tortellini separately, then combine with the sauce when ready to serve. However, best results are when served immediately after cooking.
Can I reduce the spice for kids?
Absolutely. Use half the Cajun seasoning and omit red pepper flakes to make a milder version.
Can I use pre-cooked chicken?
Yes, pre-cooked chicken can be added to the sauce at the end. Reduce cooking time to prevent drying out.
What type of tortellini works best?
Fresh cheese tortellini gives the best texture, but frozen or store-bought works well. Cook until al dente.
Can this recipe be made dairy-free?
Yes, substitute heavy cream with coconut cream and Parmesan with nutritional yeast or a dairy-free alternative.
Easy Cajun Chicken Tortellini With Creamy Garlic Sauce
Equipment
- large pot
- large skillet
- mixing spoon
- serving plates
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1–2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 lb cheese tortellini (fresh or frozen)
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- ¼ tsp crushed red pepper flakes (optional)
- for garnish fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
- Toss chicken pieces in Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Slowly pour in heavy cream, stirring to combine. Bring to a gentle simmer, then stir in Parmesan, salt, black pepper, and optional red pepper flakes. Let the sauce thicken for 2–3 minutes.
- Add the cooked tortellini and chicken back into the skillet. Toss everything together to ensure every piece is coated in the creamy garlic sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Plate the tortellini and chicken, sprinkle with fresh parsley, and serve immediately. Add a side of garlic bread or a simple green salad to round out the meal.
Notes
Nutrition
Final Thoughts
This Easy Cajun Chicken Tortellini With Creamy Garlic Sauce is a perfect blend of spicy, cheesy, and creamy flavors that makes every bite satisfying. Quick enough for weeknights yet impressive enough for company, it’s a versatile recipe you’ll return to again and again. Whether you stick with classic chicken or try a variation with shrimp or vegetables, this dish delivers comfort and flavor in every forkful.