Craving a comforting pasta dish that brings the heat and the creaminess? This Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a knockout dinner that feels like restaurant-quality without the fuss. Smoky Cajun-seasoned chicken, nestled beside tender cheese tortellini, all drenched in a velvety three-cheese sauce rich with garlic and herbs — it’s pure indulgence in every bite.

Whether you’re feeding a hungry crew or treating yourself to a flavorful night in, this dish is a total crowd-pleaser. The layers of flavor—from the seared Cajun chicken to the silky cheese sauce hugging each tortellini—make it anything but ordinary. Add a sprinkle of chili flakes and parsley on top, and it just might become your new signature dinner.

What Kind of Tortellini Should I Use?

Refrigerated cheese tortellini work best here. They cook quickly and hold their shape well in the sauce. Look for ones filled with ricotta, Parmesan, or a cheese blend. If you’re short on time, frozen tortellini also work—just be sure to boil them until al dente to avoid a mushy texture. For a twist, try spinach- or mushroom-filled versions.

Ingredients for the Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Chicken Breast: Seasoned with Cajun spice and seared to perfection, this brings the smoky flavor that defines the dish.

Cheese Tortellini: Filled with creamy cheese, they soak up the rich sauce and add a delicious bite.

Heavy Cream: The base of our sauce, bringing richness and silkiness.

Cream Cheese: Helps thicken the sauce and adds a tangy undertone.

Parmesan Cheese: Adds nutty depth and savory sharpness to the cream base.

Mozzarella Cheese: For that gooey, melty pull in every bite.

Garlic: Fresh minced garlic sautéed in butter boosts the flavor profile beautifully.

Butter: For sautéing garlic and enhancing the richness of the sauce.

Olive Oil: Used to cook the chicken and help the Cajun seasoning stick and sear properly.

Parsley and Red Pepper Flakes: Finishing touches for a pop of color, heat, and freshness.

How To Make the Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Step 1: Season and Sear the Chicken

Pat chicken breasts dry and rub generously with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken on both sides until golden and fully cooked (internal temp 165°F). Remove from pan and let rest before slicing.

Step 2: Cook the Tortellini

Bring a pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and set aside.

Step 3: Build the Flavor Base

In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook until fragrant, about 30 seconds.

Step 4: Make the Cheese Sauce

Pour in the heavy cream and stir in the cream cheese. Let it melt down smoothly before whisking in the Parmesan and mozzarella cheeses. Stir constantly until creamy and thickened.

Step 5: Combine and Serve

Toss the cooked tortellini into the sauce until well coated. Plate with sliced Cajun chicken on top. Sprinkle with parsley and red pepper flakes for garnish.

Serving and Storing Cajun Garlic Chicken Tortellini

Serve this dish immediately while the sauce is creamy and the chicken is juicy. Pair it with garlic bread, a crisp Caesar salad, or roasted veggies for a complete meal.

To store leftovers, let the dish cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce’s texture.

For freezing, it’s best to keep the chicken and tortellini separate. Freeze in portions and thaw overnight before reheating.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes! Rotisserie or leftover grilled chicken works perfectly in a pinch. Just slice and add it to the sauce at the end.

What cheeses can I substitute?

You can swap mozzarella for provolone, or use Romano in place of Parmesan. Just make sure the cheese melts well for a smooth sauce.

Is this recipe spicy?

The Cajun seasoning adds a gentle heat, but you can always adjust the red pepper flakes or use a milder seasoning blend to tone it down.

Can I add vegetables?

Definitely. Spinach, mushrooms, or sun-dried tomatoes blend beautifully with the creamy sauce.

Will gluten-free tortellini work?

Yes, just be mindful of cooking times and follow the package instructions closely to prevent overcooking.

Can I make this ahead of time?

You can prep the sauce and cook the chicken in advance, then reheat and combine with fresh tortellini just before serving for the best texture.

Want More Chicken Pasta Ideas?

If you’re loving the creamy, bold flavors of this Cajun Garlic Chicken Tortellini, here are more pasta dishes from Life with Nina to explore next:

These dishes will satisfy your cravings for comfort food with a twist.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you switch up the tortellini or go extra bold with the Cajun spice? Did you toss in veggies or add extra cheese?

I love hearing how you make these recipes your own. Questions welcome too—let’s help each other cook smarter and tastier.

Looking for more weekly dinner inspiration? Check out my daily recipes on Pinterest: Life with Nina

Cajun Garlic Chicken Tortellini in Three-Cheese Cream

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: American Cajun Fusion

Print Recipe

Description

This Cajun Garlic Chicken Tortellini in Three-Cheese Cream is a rich and indulgent meal, packed with flavor and comfort. Juicy Cajun-seasoned chicken is paired with tender cheese-filled tortellini, all smothered in a creamy sauce made with three cheeses and garlic. Perfect for weeknight dinners or date nights at home!

Instructions

1. Pat the chicken breasts dry and rub them generously with Cajun seasoning.

2. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden and fully cooked (165°F internal temperature). Remove and let rest.

3. Cook tortellini in salted boiling water according to the package instructions. Drain and set aside.

4. In the same skillet, lower the heat to medium. Add butter and minced garlic, sauté for 30 seconds until fragrant.

5. Pour in heavy cream and add cream cheese. Stir until smooth.

6. Stir in mozzarella and Parmesan. Keep stirring until melted and the sauce thickens.

7. Toss cooked tortellini into the sauce and coat evenly.

8. Slice the chicken and place it on top of the tortellini. Garnish with parsley and red pepper flakes before serving.