Description
A rich and creamy pasta dish featuring tender chicken and cheese-filled tortellini tossed in a spicy Cajun-seasoned Parmesan cream sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 package (20 oz) cheese tortellini
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Cook the tortellini according to package instructions, drain, and set aside.
- Season the chicken cubes with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add onion and garlic, sauté until softened, about 3-4 minutes.
- Pour in chicken broth and heavy cream, bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
- Add cooked tortellini, chicken, and sun-dried tomatoes to the sauce. Stir to combine and heat through. Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.