Loaded Cajun Alfredo Tortellini Skillet Recipe
This Loaded Cajun Alfredo Tortellini Skillet combines tender cheese tortellini with succulent Cajun-spiced chicken, sautéed bell peppers, and a creamy Alfredo sauce enriched with Parmesan and mozzarella cheeses. Finished with fresh spinach and a bold Cajun kick, this one-pan dish delivers a perfect balance of spicy, creamy, and savory flavors that make for a hearty and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
For the Pasta and Protein
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp Cajun seasoning, plus extra to taste
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 2 tbsp olive oil
For the Sauce and Vegetables
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup baby spinach (optional)
- 3/4 cup heavy cream
- 1/2 cup milk or chicken broth
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
Optional Garnishes
- Red pepper flakes
- Fresh chopped parsley
- Cracked black pepper
Instructions
- Cook the Cheese Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, usually 3 to 5 minutes, until the tortellini is tender and floats to the surface. Drain and set aside. Toss lightly with olive oil to prevent sticking.
- Season and Sear the Chicken: In a bowl, toss the chicken pieces with Cajun seasoning, salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer and sear for 5–6 minutes, turning occasionally, until cooked through and golden browned. Remove from skillet and set aside.
- Sauté the Bell Pepper and Garlic: In the same skillet, reduce heat to medium and melt butter. Add diced red bell pepper and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute, stirring constantly to avoid burning. Add baby spinach if using and cook until just wilted, about 1–2 minutes.
- Make the Creamy Cajun Alfredo Sauce: Pour in heavy cream and milk or chicken broth. Simmer gently for 2–3 minutes, stirring often. Stir in Parmesan cheese and mozzarella cheese if using until melted and sauce is smooth and thick enough to coat the back of a spoon. Adjust seasoning with additional Cajun seasoning or red pepper flakes as desired.
- Combine the Chicken and Tortellini: Add the cooked tortellini and seared chicken back into the skillet with the sauce. Gently fold to coat everything evenly. Cook for 1–2 minutes until heated through and the flavors meld. Add splash of milk or broth if sauce is too thick.
- Garnish and Serve: Sprinkle with fresh chopped parsley, cracked black pepper, and a pinch of red pepper flakes if desired. Serve hot, directly from the skillet, alongside garlic bread or a green salad for a complete meal.
Notes
- Adjust the amount of Cajun seasoning to control spice level.
- Use freshly grated cheeses for the best melt and smooth sauce.
- For a vegetarian version, omit chicken and add extra vegetables like mushrooms or zucchini.
- Don’t overcook the tortellini to prevent mushy texture.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with added liquid to loosen sauce.
- Frozen tortellini can be used but may require longer cooking time (6-8 minutes).
- This recipe is not naturally gluten-free; use gluten-free tortellini and verify seasonings to make it gluten-free.
Keywords: Cajun Alfredo, Tortellini Skillet, Creamy Pasta, Cajun Chicken, One Pan Meal, Easy Dinner, Spicy Alfredo, Loaded Pasta, Comfort Food
