Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a dish that brings a little kick and a lot of creamy comfort to the table. Tender chicken seasoned with bold Cajun spices pairs perfectly with soft, cheesy tortellini, all swimming in a rich and velvety three-cheese sauce. The garlic adds just the right amount of zing, making every bite full of flavor and warmth.
I love making this when I want something that feels both fancy and cozy without spending hours cooking. The blend of creamy cheese and spicy Cajun seasoning is one of my favorite surprises in this dish—it keeps things exciting but still super approachable. I like to add a sprinkle of fresh parsley on top for a pop of color and a little freshness that balances out the richness.
This dish is great for sharing with family or friends, especially on a chilly evening when you want something hearty but not heavy. I usually serve it with a simple green salad or some roasted veggies to round things out. It’s the kind of meal that everyone asks for again because it’s both comforting and full of bold flavors that stick with you long after the last bite.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best for a tender texture. You can swap for ravioli or any filled pasta if needed. Just adjust cooking times to avoid overcooking.
Chicken: Boneless, skinless breasts give lean, tender bites. Thighs make it juicier and richer if you prefer. Cut into smaller pieces for quick, even cooking.
Cajun Seasoning: This adds the spicy kick that defines the dish. If you don’t have Cajun blend, make your own with paprika, garlic powder, cayenne, thyme, and oregano.
Three Cheese Mix: Parmesan, mozzarella, and Asiago bring creaminess and depth. Parmesan adds nuttiness, mozzarella melts smoothly, and Asiago has a sharp bite. Substitute Asiago with extra Parmesan or Romano if unavailable.
Heavy Cream & Milk: These create the creamy sauce base. Whole milk works too, but heavier cream makes the sauce richer. For a lighter option, try half-and-half.
How Do You Get the Chicken Tender and Flavorful in Cajun Garlic Chicken Tortellini?
Cooking the chicken just right ensures it stays juicy with plenty of flavor. Here’s how I do it:
- Toss chicken pieces in Cajun seasoning thoroughly for even spice.
- Heat oil in a pan on medium-high so the chicken sizzles when added—this seals in the juices.
- Cook chicken without moving too much, about 5-7 minutes, until nicely browned and cooked through.
- Remove chicken before making the sauce to keep it from overcooking and drying out.
Keeping these steps helps the chicken stay tender and packed with that warming Cajun flavor that shines through each bite.
Equipment You’ll Need
- Large pot – for boiling the tortellini quickly and easily.
- Large skillet or frying pan – perfect for cooking chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to get your ingredients just right, especially the spices and cheeses.
- Knife and cutting board – to chop chicken and garlic safely and efficiently.
Flavor Variations & Add-Ins
- Try shrimp instead of chicken for a seafood twist that pairs well with Cajun spices.
- Add sautéed spinach or kale for a boost of greens and color in the creamy sauce.
- Swap Asiago with smoked gouda to add a gentle smoky flavor that complements the Cajun heat.
- Mix in sun-dried tomatoes for a tangy bite that brightens the rich cream sauce.
Cajun Garlic Chicken Tortellini in Three-Cheese Cream
Ingredients You’ll Need:
Main Ingredients:
- 12 oz cheese tortellini (fresh or refrigerated)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
For the Three-Cheese Cream Sauce:
- 1 cup heavy cream
- ½ cup milk (whole or 2%)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded Asiago cheese (or substitute with extra Parmesan)
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for extra heat
For Garnish:
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish. You’ll spend 5 minutes prepping the chicken and garlic, 10 minutes cooking the chicken and pasta, and another 10 minutes crafting the creamy cheese sauce and combining everything. It’s a quick-to-make meal that’s full of bold flavors!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by tossing your chicken pieces with the Cajun seasoning until they’re coated evenly. This will give the chicken a tasty, spicy kick.
2. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until tender but firm (al dente). Drain and set aside so they’re ready to mix with the sauce later.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook them for about 5 to 7 minutes until they are nicely browned and fully cooked. Remove the chicken from the pan and set aside.
4. Make the Garlic Cream Sauce:
Reduce the heat to medium in the same skillet. Add butter and minced garlic, sautéing for about one minute until fragrant (but don’t let it brown). Pour in the heavy cream and milk while stirring. Let the mixture simmer gently for 3 to 4 minutes so it thickens slightly.
5. Add the Cheese:
Stir in the Parmesan, mozzarella, and Asiago cheese. Keep stirring the sauce until all the cheese melts smoothly into the cream. Taste and season with salt, pepper, and red pepper flakes if you like a little extra heat.
6. Combine and Serve:
Return the cooked chicken and drained tortellini to the skillet with the creamy cheese sauce. Toss gently so every bite is coated in the delicious sauce. Serve it right away, garnished with parsley and a sprinkle of extra Parmesan if you like. Enjoy your warm, comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry before seasoning to get a nice sear.
Can I Substitute the Three-Cheese Blend?
Absolutely! If you don’t have Asiago, feel free to use extra Parmesan, Romano, or even a mild cheddar. The goal is a mix of meltable and flavorful cheeses to create a creamy sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Yes! Cook the chicken and sauce separately, then combine with freshly cooked tortellini when ready to serve. This keeps the tortellini from getting soggy.
