Cajun Chicken Tortellini with Velveeta Garlic Cream Sauce

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning for chicken
• 1 tablespoon olive oil
• 12 ounces cheese tortellini (fresh or frozen)
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 8 ounces Velveeta cheese, cubed
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. In a bowl, coat the chicken breasts with Cajun seasoning, ensuring an even covering. Allow the chicken to sit for a few minutes.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes per side until cooked through. Remove the chicken and let it rest before slicing.
3. In the same skillet, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. Drain and set aside, reserving a small cup of pasta water.
4. In the skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute.
5. Slowly pour in the heavy cream, stirring continuously. Once it simmers, add the Velveeta cheese cubes and stir until melted.
6. Add the drained tortellini and sliced chicken to the skillet. Toss everything together until well coated. Season with black pepper, salt, and red pepper flakes.
7. Remove from heat and serve immediately, garnishing with fresh parsley and grated Parmesan cheese.