Cajun Chicken Tortellini with Garlic Sauce: A Creamy, Spicy Comfort Dish

Some nights call for something bold and comforting, the kind of meal that wakes up your taste buds yet still feels like home. That’s exactly what you get with Cajun Chicken Tortellini with Garlic Sauce. I still remember the first time I threw this dish together after a long day—it felt like an instant reward. The aroma of garlic sizzling in butter, the warmth of Cajun spices, and the richness of cheese-filled tortellini coming together in one skillet—it’s the kind of dinner that turns an ordinary evening into something special. If you’ve been craving a creamy pasta dish with a Southern twist, this is the recipe to keep on repeat.

What Is Cajun Chicken Tortellini with Garlic Sauce?

At its heart, this dish is a flavor-packed mash-up. Cajun cooking brings smoky heat and spice, while Italian tortellini adds a pillowy, cheesy bite. The garlic sauce ties it all together, balancing creaminess with savory depth. You can think of it as a cousin to Cajun Alfredo pasta, only richer and a little more playful thanks to the tortellini.

This recipe works beautifully for weeknights because it’s fast, but it also feels dinner-party worthy. The sauce clings to every fold of the pasta, while tender pieces of chicken make it hearty enough to stand on its own. It’s comfort food with a little personality—spicy, creamy, and incredibly satisfying.

Cajun Chicken Tortellini with Garlic Sauce

---

• Author: Maha Al-Sayed
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A creamy, spicy pasta dish that blends Cajun-seasoned chicken with cheese-filled tortellini in a rich garlic cream sauce. Perfect for weeknights or dinner parties, this recipe is quick, comforting, and full of bold flavor.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts or thighs, cubed

• 1 tbsp Cajun seasoning

• 1 tbsp olive oil

• 9 oz cheese tortellini (fresh or frozen)

• 3 tbsp unsalted butter

• 4 garlic cloves, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp smoked paprika

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Crushed red pepper flakes (optional)

• Lemon zest (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

• Toss chicken cubes with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through (6–8 minutes). Remove and set aside.

• Boil tortellini in salted water until al dente (2–4 minutes fresh, 6 minutes frozen). Reserve ½ cup of pasta water, then drain.

• In the same skillet, melt butter. Add minced garlic and sauté for 30–60 seconds until fragrant. Stir in cream, Parmesan, and smoked paprika. Simmer until smooth. Adjust thickness with reserved pasta water.

• Return chicken and tortellini to the skillet. Toss to coat evenly in the garlic sauce. Simmer 2–3 minutes to meld flavors.

• Serve hot, garnished with parsley, red pepper flakes, or lemon zest.

Notes

Use chicken thighs for juicier results or breasts for a leaner option.

Add-ins like spinach, mushrooms, or roasted peppers boost flavor and nutrition.

Sauce should simmer gently; avoid boiling hard to prevent separation.

Best served fresh, but leftovers reheat well with a splash of cream or milk.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop, Skillet
• Cuisine: Cajun Fusion

Nutrition

• Serving Size: 1 serving (approx. ¼ of recipe)
• Calories: ~610 kcal
• Sugar: ~3 g
• Sodium: ~720 mg
• Fat: ~36 g
• Saturated Fat: ~17 g
• Unsaturated Fat: ~16 g
• Trans Fat: ~0 g
• Carbohydrates: ~40 g
• Fiber: ~3 g
• Protein: ~33 g
• Cholesterol: ~160 mg

Ingredients Breakdown & Tips

The magic lies in a short list of familiar ingredients you probably already keep around.

For the chicken and pasta

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 1 package (9 ounces) cheese tortellini, fresh or frozen

For the garlic sauce

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Optional garnishes

• Fresh parsley, chopped
• Crushed red pepper flakes
• Lemon zest for brightness

Ingredient Tips

• Chicken choice: Thighs stay juicy, but breasts are leaner—pick based on your preference.
• Cajun seasoning: Store-bought is quick, but making your own lets you adjust the spice level.
• Tortellini: Fresh cooks in minutes, while frozen works just as well with a slightly longer boil.
• Garlic: Fresh cloves deliver a sharper flavor than jarred minced garlic.

Step-by-Step Preparation Method

Prep the chicken

Toss your chicken pieces with Cajun seasoning until they’re well coated. Heat olive oil in a skillet over medium-high heat, then sear the chicken until golden and cooked through, about 6–8 minutes. Remove from the pan and set aside.

Cook the tortellini

Bring a large pot of salted water to a boil. Cook the tortellini until just tender, usually 2–4 minutes for fresh or about 6 minutes for frozen. Drain, reserving about ½ cup of pasta water.

Make the garlic sauce

In the same skillet you used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the cream, whisking as it simmers gently. Stir in Parmesan and smoked paprika until smooth and creamy. If the sauce feels too thick, splash in a bit of the reserved pasta water to loosen it.

Combine everything

Return the chicken to the skillet, add the tortellini, and stir until everything is well coated in the sauce. Let it simmer for another 2–3 minutes so the flavors meld together.

Serve with flair

Garnish with parsley, a pinch of red pepper flakes, or even a sprinkle of lemon zest. Serve hot, with crusty bread on the side to scoop up every drop of sauce.

Dietary Variations & Substitutions

One of the best things about Cajun Chicken Tortellini with Garlic Sauce is how adaptable it is to different diets.

Gluten-Free

Swap in gluten-free tortellini and double-check your Cajun seasoning to ensure it doesn’t contain flour.

Low-Calorie

Use light cream or half-and-half instead of heavy cream. Opt for chicken breast over thighs and reduce the Parmesan slightly.

Vegan

Replace chicken with seasoned tofu or mushrooms. For the sauce, use cashew cream or full-fat coconut milk, and a dairy-free Parmesan alternative.

Halal

Ensure your Cajun seasoning and Parmesan are Halal-certified. If you’d like a seafood option, shrimp makes a delicious alternative.

These substitutions still give you the same creamy, spicy experience, but they make the dish fit seamlessly into your lifestyle or dietary needs.

Tips, Tricks & Expert Notes

• If your sauce separates, it likely boiled too hard—keep the heat low and steady.
• A splash of pasta water works wonders for adjusting sauce consistency.
• Don’t overcrowd the skillet when cooking chicken, or you’ll lose that golden sear.
• This dish scales easily. Double the recipe for a crowd, or halve it for a cozy dinner for two.
• Add-ins like mushrooms, spinach, or sun-dried tomatoes bring an extra layer of flavor and nutrition.

Storage, Reheating & Make-Ahead

This pasta tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to three days. When reheating, do it gently on the stovetop with a splash of cream or milk to revive the sauce’s silky texture. Freezing isn’t ideal since cream sauces tend to separate, but the chicken itself can be cooked ahead and refrigerated, then added when you’re ready to finish the dish.

There’s something undeniably comforting about a bowl of Cajun Chicken Tortellini with Garlic Sauce. It’s quick enough for a busy weeknight, yet indulgent enough for when you want to treat yourself or impress friends at dinner. Each bite blends smoky spice, creamy richness, and the soft bite of tortellini. Keep this recipe close—you’ll find yourself making it again and again whenever you crave a meal that delivers both comfort and bold flavor.

FAQ

Can I use frozen tortellini instead of fresh?

Yes—you can. Frozen tortellini works well in this recipe. Just give it an extra minute or two in boiling water, then drain and use it in the sauce. The flavors will still cling nicely.

How spicy is this dish, and can I tone it down?

It has a gentle kick from the Cajun seasoning and optional red pepper flakes, but it’s not overpowering by default. To reduce heat, use a milder seasoning blend or skip the red pepper flakes. You’ll still get richness and flavor.

Can I use grilled or leftover chicken instead of raw?

Absolutely. Using pre-cooked chicken (like grilled or rotisserie) saves time. Just add it to the sauce near the end to warm through—you won’t need to sauté again.

What sides go well with Cajun chicken tortellini?

A crisp green salad, steamed veggies (like broccoli or asparagus), or garlic bread are ideal. The simplicity of those sides lets the pasta dish shine.

Is it possible to make this in a slow cooker or Instant Pot?

You can adapt it: cook chicken and tortellini separately in the Instant Pot, then stir in the cream sauce at the end on sauté mode. In a slow cooker, add cooked pasta late to prevent sogginess. The stovetop method still gives the best texture.