Introduction

This Loaded Cajun Alfredo Tortellini Skillet is a creamy, spicy, and satisfying one-pan meal. With tender cheese tortellini, seasoned chicken, and a rich Cajun Alfredo sauce, it’s an easy recipe that delivers bold Southern flavors perfect for any night of the week.

A close-up of a creamy cheesy pasta dish served on a white plate, featuring about three layers of wide, folded pasta coated in a rich, light beige sauce with small bits of finely chopped vegetables and herbs visible throughout. Scattered on top are golden brown roasted cauliflower pieces with a slightly crispy texture. The dish is sprinkled with small, fresh green parsley leaves, adding a pop of color, and some finely ground black pepper and paprika giving small dark and reddish specks, enhancing the visual depth. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz cheese tortellini (fresh or refrigerated)
1 lb chicken breast or thighs, cut into bite-sized pieces
1 tbsp Cajun seasoning, plus extra to taste
Salt, black pepper, garlic powder, to season the chicken
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 red bell pepper, diced
1 cup baby spinach (optional)
¾ cup heavy cream
½ cup milk or chicken broth
¾ cup grated Parmesan cheese
½ cup shredded mozzarella (optional)
Optional garnishes: red pepper flakes, fresh chopped parsley, cracked black pepper

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions, usually 3–5 minutes, until tender and floating. Drain and set aside. Toss lightly with olive oil to prevent sticking if not using immediately.
Step 2: Season the chicken pieces with Cajun seasoning, salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5–6 minutes, turning occasionally, until cooked through and browned. Remove from skillet and set aside.
Step 3: Reduce heat to medium and add butter to the same skillet. Once melted, sauté the diced red bell pepper for 3–4 minutes until slightly softened. Add minced garlic and cook for 1 minute, stirring constantly. If using, add baby spinach and cook until wilted, about 1–2 minutes.
Step 4: Pour in heavy cream and milk or chicken broth. Simmer gently for 2–3 minutes while stirring to prevent sticking. Stir in Parmesan cheese and mozzarella (if using) until melted and sauce is smooth and thickened. Adjust seasoning with Cajun spice or red pepper flakes as desired.
Step 5: Return the cooked chicken and tortellini to the skillet. Gently fold to coat everything evenly with the sauce. Cook for 1–2 minutes until heated through, adding a splash of milk or broth if sauce is too thick.
Step 6: Garnish with chopped parsley, additional Cajun seasoning, cracked black pepper, or red pepper flakes before serving. Enjoy hot with garlic bread, crusty rolls, or a green salad.

Tips & Variations

Adjust the Cajun seasoning to control spice levels—start light and add more to taste.
Use freshly grated Parmesan and mozzarella for the smoothest sauce texture.
Swap chicken for shrimp or andouille sausage for a different protein twist.
Make it vegetarian by omitting meat and adding extra vegetables like mushrooms or zucchini.
Don’t skip the garlic—it’s crucial for building deep flavor in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of milk or broth to loosen the sauce. Freezing is not recommended as the cream sauce may separate upon thawing.

How to Serve

This image shows a plate of creamy tortellini pasta with a rich cheese sauce. The tortellini pasta shells are golden yellow and curved, covered fully in a smooth, thick white sauce with specks of black pepper and small bits of finely chopped red onion. Scattered on top are small pieces of golden-browned cauliflower adding a roasted texture. Fresh green parsley leaves are sprinkled over the dish for a pop of color. The pasta sits on a round white plate, and the surface beneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Follow the package instructions, usually cooking 6–8 minutes. Be careful not to overcook; once cooked, drain well and toss with a little olive oil to prevent sticking before proceeding with the recipe.

How do I make this dish spicier?

Increase the amount of Cajun seasoning gradually, add crushed red pepper flakes to the sauce, or stir in a dash of hot sauce before serving. For smoky heat, try adding chipotle powder or smoked paprika alongside the Cajun spice.