Garlic Butter Chicken with Creamy Tortellini Mozzarella Sauce
This rich and comforting dinner features juicy Cajun-spiced chicken tossed in garlic butter, served over ultra-creamy cheese tortellini in a Velveeta-Parmesan sauce. It’s bold, cheesy, and perfect for a cozy family meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
4 tbsp butter
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese
For the Tortellini:
20 oz package cheese tortellini
4 tbsp butter
4 tbsp all-purpose flour
4 cups milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Cook the Tortellini
Bring a large pot of salted water to a boil.
Cook tortellini according to package directions.
Drain and set aside.
2. Prepare the Chicken
In a large skillet over medium heat, melt 4 tbsp butter.
Add chicken pieces and season with Cajun seasoning, paprika, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until chicken is fully cooked and lightly browned.
Add minced garlic and cook for 1 more minute until fragrant.
Sprinkle mozzarella over the chicken, cover briefly, and allow it to melt. Remove from heat and set aside.
3. Make the Cheese Sauce
In a large saucepan, melt 4 tbsp butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux (light golden).
Gradually whisk in milk, stirring constantly to prevent lumps.
Cook until the mixture thickens (about 5–7 minutes).
Reduce heat to low and add Velveeta, cream cheese, Monterey Jack, and Parmesan. Stir until fully melted and smooth.
Season with garlic powder, salt, and pepper.
4. Combine
Add cooked tortellini to the cheese sauce and gently stir to coat.
Top with the Cajun garlic butter chicken.
Serve immediately while hot and creamy.