Description
Flavorful Cajun-spiced chicken and cheese tortellini in a rich, creamy sauce with bell peppers and optional andouille sausage.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 20 ounces cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 4 ounces andouille sausage, sliced (optional, but highly recommended!)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, combine the Cajun seasoning, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Rub the spice mixture all over the chicken breasts, making sure they are evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Sear for about 4-5 minutes per side, until they are nicely browned.
- Reduce the heat to medium, cover the skillet, and continue cooking for another 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness.
- Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing. Slice the chicken into thin strips or bite-sized pieces.
- While the chicken is resting, add the remaining tablespoon of olive oil to the same skillet (no need to clean it!). Heat over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped red and green bell peppers to the skillet and cook for 5-7 minutes, until they are tender-crisp. If using andouille sausage, add it to the skillet along with the bell peppers and cook for a few more minutes, until lightly browned.
- Pour in the can of diced tomatoes (undrained) and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and chicken broth. Bring the sauce back to a simmer and cook for another 3-5 minutes, until it has slightly thickened.
- Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Remember that the Cajun seasoning and sausage already contain salt, so taste before adding more.
- While the sauce is simmering, cook the tortellini according to the package directions. Usually, this involves boiling them in salted water for a few minutes until they float to the surface.
- Drain the cooked tortellini and add them to the skillet with the sauce. Gently toss to coat the tortellini evenly with the creamy sauce.
- Add the sliced Cajun chicken to the skillet and stir gently to combine. Heat through for a minute or two.
- Serve the Cajun Chicken Tortellini immediately. Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.
Notes
- Spice Level: Adjust the amount of Cajun seasoning and cayenne pepper to your liking.
- Vegetables: Feel free to add other vegetables to the dish, such as mushrooms, zucchini, or spinach.
- Sausage: If you can’t find andouille sausage, you can substitute it with another type of smoked sausage or Italian sausage.
- Cheese: You can use other types of cheese in the sauce, such as mozzarella, provolone, or Asiago.
- Cream: For a lighter dish, you can substitute the heavy cream with half-and-half or milk. However, the sauce will be less rich and creamy.
- Make it Ahead: You can prepare the Cajun chicken and the sauce ahead of time. Store them separately in the refrigerator and combine them with the cooked tortellini just before serving.
- Freezing: This dish can be frozen for later use. Allow it to cool completely before transferring it to an airtight container. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
- Homemade Cajun Seasoning: If you prefer to make your own Cajun seasoning, combine paprika, salt, garlic powder, onion powder, cayenne pepper, black pepper, dried oregano, and dried thyme.
- Gluten-Free Option: Use gluten-free tortellini to make this dish gluten-free.
- Serving Suggestions: Serve this Cajun Chicken Tortellini with a side salad or garlic bread for a complete meal. It’s also delicious served with a sprinkle of green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes