Cajun Chicken Tortellini

Name: Cajun Chicken Tortellini
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 lb boneless skinless chicken breasts, cut into bite-sized cubes; 1 20 oz package refrigerated cheese tortellini; 1 12 oz bag frozen peppers and onions; 4 cloves garlic, minced; 2 tbsp Cajun seasoning, plus more to taste; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1 tsp paprika; 1 tbsp olive oil; 2 tbsp butter; 2 cups chicken broth; 1 8 oz block cream cheese; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; chopped fresh parsley, for garnish

Cajun chicken tortellini brings creamy, cheesy pasta together with browned chicken, peppers, onions, and bold seasoning in one skillet.

The chicken gets cooked first in olive oil and butter with Cajun seasoning, garlic powder, onion powder, black pepper, and paprika until browned and flavorful. After that, the frozen peppers and onions cook down in the same pan, soaking up all the seasoning left behind from the chicken.

Cheese tortellini goes right into the skillet with chicken broth and cream cheese, creating a rich sauce as the tortellini cooks. Once the chicken goes back in, Parmesan and mozzarella melt into everything and turn the whole pan creamy, cheesy, and loaded with flavor.

Fresh parsley on top gives it a finished look, but the real win is how fast this comes together while still tasting like a big comfort food pasta dinner.

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Why You’ll Love This Recipe

Creamy Cajun pasta flavor with tender chicken and cheese tortellini.
Cooked in one skillet for an easy dinner with less cleanup.
Frozen peppers and onions make the prep fast and simple.
Cream cheese, Parmesan, and mozzarella create a rich cheesy sauce.
Perfect when you want a hearty pasta dinner with a little kick.

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Ingredients

The flavor starts with bite-sized chicken breast cooked in olive oil and butter, then seasoned with Cajun seasoning, garlic powder, onion powder, black pepper, and paprika. Frozen peppers and onions make the recipe easier while still adding color, flavor, and texture to the skillet.

The tortellini cooks directly in chicken broth with cream cheese, which creates a creamy sauce without needing a separate pot. Parmesan and mozzarella are stirred in at the end so the sauce gets cheesy, smooth, and thick enough to coat the chicken and tortellini.

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
1 (20 oz) package refrigerated cheese tortellini
1 (12 oz) bag frozen peppers and onions
4 cloves garlic, minced
2 tbsp Cajun seasoning, plus more to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 tbsp olive oil
2 tbsp butter
2 cups chicken broth
1 (8 oz) block cream cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish

How To Make Cajun Chicken Tortellini

Step 1: Heat Skillet

Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.

Step 2: Add and Season Chicken

Add the cubed chicken to the skillet and season with Cajun seasoning, garlic powder, onion powder, black pepper, and paprika.

Step 3: Cook Chicken

Cook the chicken for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 4: Cook Peppers and Onions

Add the frozen peppers and onions to the same skillet and cook for 5 to 6 minutes, until softened and most of the excess moisture has cooked off.

Step 5: Add Garlic

Add the minced garlic and cook for about 30 seconds, until fragrant.

Step 6: Add Tortellini

Add the cheese tortellini to the skillet.

Step 7: Add Broth and Cream Cheese

Pour in the chicken broth and add the block of cream cheese. Stir everything together and cook until the tortellini is tender and the cream cheese has melted into the sauce.

Step 8: Add Chicken Back

Add the cooked chicken back to the skillet and mix everything together.

Step 9: Add Cheese

Add the Parmesan and mozzarella cheese and stir until melted and creamy.

Step 10: Garnish and Serve

Garnish with chopped fresh parsley and serve hot.

Recipe Variations

Use smoked sausage instead of chicken for a Cajun sausage tortellini version. Brown the sausage first, then continue with the peppers, onions, garlic, tortellini, and sauce.
Add extra vegetables like mushrooms, spinach, or broccoli for more texture. Spinach should go in near the end, while mushrooms or broccoli should cook earlier with the peppers and onions.
Use pepper jack cheese instead of mozzarella if you want extra heat. It melts into the cream cheese sauce and gives the pasta a spicier cheesy finish.
Stir in cooked bacon before serving for a smoky Cajun chicken bacon tortellini. The bacon adds crunch and makes the creamy sauce taste even richer.
Add a splash of heavy cream at the end if you want the sauce even richer. It smooths out the Cajun seasoning and makes the pasta extra creamy.

Tips for Success

Cut the chicken into similar-sized pieces so it browns evenly and cooks through at the same time.
Cook off most of the moisture from the frozen peppers and onions before adding the tortellini so the sauce stays creamy instead of watery.
Use medium-high heat for browning the chicken, then lower the heat slightly if needed when the cream cheese goes in.
Stir often after adding the tortellini so it cooks evenly and does not stick to the bottom of the skillet.
Add the Parmesan and mozzarella at the end so they melt smoothly into the sauce without overcooking.
Taste before adding extra Cajun seasoning because different brands can vary a lot in salt and heat.

Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated tortellini?

Yes, frozen tortellini can be used, but it may need a few extra minutes to cook through. Keep the skillet covered while it cooks so the steam helps soften the tortellini. Stir occasionally and add a splash more broth if the sauce thickens before the tortellini is tender.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work really well in this recipe. They stay juicy, brown nicely in the skillet, and pair great with Cajun seasoning. Cut them into bite-sized pieces just like the chicken breast and cook until fully done before setting them aside.

How spicy is Cajun chicken tortellini?

The spice level depends mostly on the Cajun seasoning you use. With 2 tablespoons, the pasta has a bold Cajun flavor and a noticeable kick, but the cream cheese, Parmesan, mozzarella, and broth help balance it out. If you want it milder, start with less Cajun seasoning and add more after tasting.

Can I use fresh peppers and onions?

Yes, fresh peppers and onions can be used instead of frozen. Slice or dice them and cook them until softened before adding the garlic and tortellini. Fresh vegetables usually release less water than frozen, so the sauce may thicken a little faster.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The tortellini will continue absorbing sauce as it sits, so leftovers may thicken. Reheat gently with a splash of milk, broth, or cream and stir until the sauce becomes creamy again.

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Cajun Chicken Tortellini

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A creamy skillet Cajun chicken tortellini made with cubed chicken breast, refrigerated cheese tortellini, frozen peppers and onions, garlic, Cajun seasoning, cream cheese, Parmesan, mozzarella, and chicken broth.

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Prep Time 10

Cook Time 25

Servings: 6 servings

Ingredients Method Video

Ingredients

1 lb boneless skinless chicken breasts, cut into bite-sized cubes
1 20 oz package refrigerated cheese tortellini
1 12 oz bag frozen peppers and onions
4 cloves garlic, minced
2 tbsp Cajun seasoning, plus more to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 tbsp olive oil
2 tbsp butter
2 cups chicken broth
1 8 oz block cream cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
chopped fresh parsley, for garnish

Method

Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Add the cubed chicken to the skillet and season with Cajun seasoning, garlic powder, onion powder, black pepper, and paprika.
Cook the chicken for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the frozen peppers and onions to the same skillet and cook for 5 to 6 minutes, until softened and most of the excess moisture has cooked off.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the cheese tortellini to the skillet.
Pour in the chicken broth and add the block of cream cheese. Stir everything together and cook until the tortellini is tender and the cream cheese has melted into the sauce.
Add the cooked chicken back to the skillet and mix everything together.
Add the Parmesan and mozzarella cheese and stir until melted and creamy.
Garnish with chopped fresh parsley and serve hot.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.