Go Back
Alt text for featured image about Cajun Chicken Tortellini

Irresistible Cajun Chicken Tortellini

This Cajun Chicken Tortellini recipe delivers a creamy, spicy, and satisfying dish. It combines tender tortellini, succulent chicken, and a rich, flavorful Cajun sauce, creating a restaurant-quality meal that's easy to make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper green or red
  • 1/4 cup diced celery
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine optional
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • Salt to taste
  • Black pepper to taste
  • 20 oz package of cheese tortellini fresh or frozen
  • 2 tbsp chopped fresh parsley, for garnish

Equipment

  • large skillet
  • large pot
  • mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • colander
  • wooden spoon or spatula

Method
 

  1. In a bowl, toss the chicken pieces with the Cajun seasoning.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
  4. In the same skillet, melt the butter over medium heat.
  5. Add the onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  6. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
  7. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan.
  8. Bring to a simmer, then stir in the heavy cream, Parmesan cheese, Worcestershire sauce, hot sauce, thyme, and cayenne pepper. Season with salt and black pepper to taste.
  9. Reduce the heat to low and simmer the sauce for 5-7 minutes, or until it has thickened slightly.
  10. While the sauce is simmering, cook the tortellini according to package directions.
  11. Drain the tortellini well, reserving about 1/2 cup of the pasta water.
  12. Add the cooked chicken and drained tortellini to the sauce. Toss gently to coat.
  13. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  14. Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the amount of hot sauce and cayenne pepper to your preferred spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. To prevent the tortellini from becoming mushy, add it to the sauce just before serving.