Cajun Chicken Tortellini with a Creamy Garlic Sauce is a dish that brings together tender chicken, perfectly seasoned with Cajun spices, and soft, cheesy tortellini, all wrapped in a smooth and flavorful garlic cream sauce. The spicy kick from the Cajun seasoning pairs beautifully with the rich, comforting sauce, making every bite a little celebration of flavors.
I love making this recipe when I want something a bit special but still quick and easy. The creamy garlic sauce is simple to whip up, and I like to add a little extra garlic because, honestly, you can never have too much! The Cajun spices give the dish a fun twist that keeps things exciting without overpowering the creamy goodness.
My favorite way to serve this is straight from the pan, maybe with a sprinkle of fresh parsley or a little Parmesan on top. It’s a great weeknight dinner that feels like a treat without needing hours in the kitchen. Whenever I make it, it’s always a hit around the table, and sometimes I even double the sauce because it’s just that good!
Key Ingredients & Substitutions
Chicken Breast: This lean meat cooks quickly and pairs well with Cajun spices. You can swap it for chicken thighs if you prefer juicier meat—they hold moisture better during cooking.
Cajun Seasoning: It brings the spicy kick. If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme for a quick substitute.
Tortellini: Cheese tortellini adds a creamy, cheesy texture. If unavailable, use ravioli or any filled pasta you like. Frozen or fresh tortellini works best; dried pasta won’t soak in the sauce as well.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, use half-and-half or a mix of milk and cream cheese, though the sauce will be less thick.
Parmesan Cheese: This adds sharpness and depth. Feel free to use Pecorino Romano or Asiago if that’s what you have on hand.
Spinach & Sun-Dried Tomatoes: Fresh spinach adds color and a mild bite, but kale or arugula can also work. Sun-dried tomatoes are optional but add a nice tang—try roasted red peppers instead for a milder flavor.
How Can I Get the Chicken Perfectly Spiced and Juicy?
Season the chicken well with Cajun spices before you cook it. Let the spices sit for 5-10 minutes if you have time, so the flavor sinks in. Use medium-high heat and cook in a hot skillet to get a nice crust.
- Don’t crowd the pan—this helps the chicken brown instead of steam.
- Cook chicken 4-5 minutes per side depending on thickness. Use a thermometer if possible; it should read 165°F (74°C).
- Remove chicken to rest before slicing—this locks in juices.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken and making the creamy sauce all in one pan.
- Pot – to boil the tortellini, ideally with a lid to heat water faster.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Sharp knife – for slicing the chicken and chopping veggies neatly.
- Colander – handy for draining the cooked tortellini quickly.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quicker cook time and a different seafood twist that pairs wonderfully with the creamy garlic sauce.
- Add red bell peppers or mushrooms when sautéing garlic for extra color and a mild sweetness or earthiness.
- Use smoked gouda or fontina instead of Parmesan for a richer, creamier cheese flavor in the sauce.
- Mix in chopped kale or Swiss chard instead of spinach for a heartier, slightly more bitter green.
How to Make Cajun Chicken Tortellini with a Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) chicken breast, cut into thick strips or small pieces
- 2 tsp Cajun seasoning (store-bought or homemade)
- 1 tbsp olive oil
For the Tortellini and Sauce:
- 9 oz (250g) cheese tortellini (fresh or refrigerated)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes total. You’ll spend around 10 minutes prepping and seasoning the chicken and tortellini, 10 minutes cooking the chicken, and another 10 minutes making the creamy sauce and combining everything together. It’s great for a quick but tasty dinner!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Pat dry the chicken pieces and sprinkle them evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side, until browned and cooked through. Once done, remove the chicken from the pan and set aside.
2. Cook the Tortellini:
While the chicken cooks, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions until just tender (al dente). Drain and set aside.
3. Make the Creamy Garlic Sauce:
In the same skillet, lower the heat to medium and add butter. When melted, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to loosen any delicious browned bits. Stir in heavy cream and bring the sauce to a gentle simmer. Add the Parmesan cheese and stir until it melts and the sauce thickens slightly.
4. Add Spinach and Sun-Dried Tomatoes:
Mix in the chopped spinach and sun-dried tomatoes (if using). Cook for 2-3 minutes until the spinach wilts. Season the sauce with salt and pepper to your liking.
5. Combine Tortellini and Serve:
Add the cooked tortellini back into the skillet and toss gently to coat the pasta in the creamy sauce. Serve the tortellini on plates and top with sliced Cajun chicken. Garnish with fresh chives or parsley for a pop of color and freshness.
6. Enjoy Your Meal!
Serve immediately while warm and enjoy the rich, creamy flavors with a hint of spice from the Cajun chicken. It’s a comforting dish perfect for any weeknight dinner.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to prevent extra moisture that can interfere with browning.
Can I Substitute the Cheese Tortellini?
Absolutely! You can use any filled pasta like ravioli or even plain pasta like penne or fettuccine. Just adjust cooking time according to the package instructions.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Dish Dairy-Free?
Yes! Swap heavy cream for coconut cream or a creamy plant-based milk, and use a dairy-free cheese alternative or nutritional yeast for flavor. The texture will be slightly different but still delicious.
