Family Cajun Chicken Tortellini Recipe
Recipe information
Make Family Cajun Chicken Tortellini in just 45m. blackened chicken, cheese tortellini, mushrooms, tomato, cilantro, cream sauce
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Ingredients
Protein & Seasoning
Pasta & Dairy
Vegetables & Herbs
Liquids & Seasoning for Sauce
Finishing
Protein & Seasoning
1. Prepare and blacken the chicken
Pat chicken breasts dry and evenly coat both sides with Cajun seasoning (about 2 tbsp total). Heat 1 tbsp olive oil and 1 tsp butter in a large skillet over medium-high heat until shimmering. Add seasoned chicken and cook 5–7 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board, tent with foil and let rest 5–7 minutes, then slice into 1/2-inch thick strips or bite-sized pieces.
Pasta & Dairy
2. Cook tortellini
Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain tortellini and set aside. Keep warm.
3. Warm dairy components
Bring the heavy cream to a gentle simmer in a saucepan over low heat and whisk in the softened cream cheese and grated Parmesan until smooth. Keep over very low heat while you prepare the vegetables so it stays warm and melds.
Vegetables & Herbs
4. Sauté vegetables
In the same large skillet used for the chicken (wipe out excess oil but keep fond), add a drizzle (about 1 tsp) of olive oil over medium heat. Add diced onion and sauté 3–4 minutes until translucent. Add sliced mushrooms and continue cooking 4–5 minutes until mushrooms release liquid and begin to brown. Add minced garlic and cook 30–45 seconds until fragrant.
5. Add tomatoes and deglaze
Add the diced Roma tomatoes and cook 2–3 minutes until they begin to soften. Pour in 1 tbsp dry white wine (or 1 tbsp chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 1–2 minutes.
Liquids & Seasoning for Sauce
6. Build the cream sauce
Stir the warm cream/cheese mixture into the skillet with the vegetables. Add 1 cup chicken broth, lemon juice, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes if using. Bring to a gentle simmer and cook 3–4 minutes until the sauce slightly thickens. If the sauce is too thick, add some reserved pasta water (1–2 tbsp at a time) to reach desired consistency.
7. Combine pasta and chicken
Add the drained tortellini and sliced blackened chicken to the skillet, gently tossing to coat everything in the sauce and warm through for 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Finishing
8. Add herbs and serve
Remove from heat and stir in the chopped cilantro (reserve a small amount for garnish). Transfer to a serving dish or divide into family-style containers. Garnish with extra cilantro and chopped green onions if desired. Serve immediately; keep warm in an insulated container if transporting.
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