If you’re craving a dish that brings together bold flavors, creamy textures, and a little bit of spice, this Creamy Cajun Chicken Tortellini with Roasted Peppers is exactly what you need. Packed with tender diced chicken breast, cheesy tortellini, and vibrant roasted red bell peppers, all enveloped in a luscious Cajun-spiced cream sauce, this recipe is a weeknight winner. It’s simple to make, satisfying, and guaranteed to become a staple in your dinner rotation.
Why You’ll Keep Making It
This Creamy Cajun Chicken Tortellini with Roasted Peppers recipe hits the sweet spot between comfort food and exciting, bold flavors. The Cajun seasoning lends just the right amount of heat and smokiness without overpowering the creamy sauce. The roasted peppers add a beautiful sweetness and a pop of color, making this dish as pleasing to the eyes as it is to the palate.
What’s more, it’s incredibly versatile. Whether you’re cooking for yourself or a whole family, it’s easy to scale up or down. The ingredients are straightforward and pantry-friendly, and the cooking process is streamlined for minimal fuss. Plus, if you love dishes like Creamy Cajun Salmon And Spinach Orzo, you’ll find many familiar flavor notes that make this tortellini equally irresistible.
Ingredient Breakdown
- 8 oz cheese tortellini: This is the star pasta, soft and stuffed with cheese, providing a rich, comforting base. Fresh or frozen tortellini both work well.
- 1 lb chicken breast, diced: Lean protein that soaks up the Cajun seasoning beautifully and adds hearty substance to the dish.
- 1 cup heavy cream: Creates that luxurious, velvety sauce that coats every morsel of pasta and chicken.
- 1 cup Cajun seasoning: A blend of spices like paprika, cayenne, garlic powder, and oregano that infuse the dish with warmth and depth. Use a milder or hotter mix depending on your spice preference.
- 1 cup roasted red bell peppers, sliced: Adds sweetness and vibrant color, perfectly balancing the spice from the Cajun seasoning.
- 2 cloves garlic, minced: Garlic enhances the aroma and flavor, giving the sauce an irresistible savory kick.
- 2 tbsp olive oil: For sautéing the chicken and garlic, adding richness and helping to develop flavor.
- Salt and pepper to taste: Simple seasonings to lift all the flavors.
- Fresh parsley for garnish: Adds a fresh, herbal brightness and pretty presentation.
Gear Up: What to Grab
- Large skillet or sauté pan: To cook the chicken and create the cream sauce.
- Pot for boiling tortellini: Needed to cook the pasta to tender perfection.
- Sharp knife and cutting board: For dicing the chicken and slicing the roasted peppers.
- Measuring cups and spoons: To ensure accurate seasoning and sauce consistency.
- Spoon or spatula: For stirring and combining ingredients without breaking the delicate tortellini.
Creamy Cajun Chicken Tortellini with Roasted Peppers: How It’s Done
Step 1: Boil the Tortellini
Bring a large pot of salted water to a boil. Add the 8 oz cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or frozen tortellini. Drain and set aside, reserving a little pasta water for the sauce if needed.
Step 2: Cook the Chicken
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt, pepper, and 1 cup of Cajun seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
Step 3: Sauté the Garlic and Add Peppers
Reduce heat to medium. Add the minced garlic to the skillet with the chicken and sauté for about 30 seconds until fragrant. Then add the sliced roasted red bell peppers and stir to combine.
Step 4: Make the Creamy Sauce
Pour in 1 cup of heavy cream and stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly and infuse with all the spices.
Step 5: Combine Tortellini and Sauce
Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly with the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Step 6: Garnish and Serve
Taste and adjust seasoning with salt and pepper as needed. Sprinkle fresh parsley over the top for a pop of color and serve immediately while warm and creamy.
This dish pairs wonderfully with a simple green salad or steamed veggies for a complete meal. If you love creamy pasta with bold flavors, you might also enjoy Creamy Roasted Red Pepper Chicken Penne or the rich and flavorful Creamy Pesto Chicken Tortelloni Skillet.
If You’re Out Of…
- Cheese tortellini: Use any other stuffed pasta like ravioli or even plain pasta such as penne or farfalle.
- Roasted red bell peppers: Substitute with sautéed fresh bell peppers or sun-dried tomatoes for a different flavor twist.
- Heavy cream: Use coconut cream or a blend of milk and cream cheese for a dairy-free or lighter sauce alternative.
- Cajun seasoning: Make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and black pepper.
Pitfalls & How to Prevent Them
- Overcooked chicken: Dice chicken into uniform pieces and cook over medium-high heat just until no longer pink. Overcooking can make it tough.
- Sauce too thin or too thick: If the sauce doesn’t thicken, simmer a little longer. If it’s too thick, loosen with reserved pasta water or a splash of milk.
- Tortellini falling apart: Avoid overcooking pasta and stir gently when combining with the sauce to keep the delicate cheese filling intact.
- Too spicy for some: Adjust the amount of Cajun seasoning to suit your taste, or use a milder blend to keep it family-friendly.
Store, Freeze & Reheat
This Creamy Cajun Chicken Tortellini with Roasted Peppers stores well in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat or in the microwave at reduced power to avoid curdling the cream sauce. If the sauce thickens too much in the fridge, add a splash of milk or cream to loosen it up.
Freezing cooked tortellini dishes with cream sauces isn’t always ideal, as the texture of the pasta and sauce can change. However, if you want to freeze, do so before adding the cream sauce. Freeze cooked chicken and tortellini separately, then thaw and combine with fresh sauce when ready to eat.
Quick Questions
Can I use a different protein instead of chicken?
Absolutely! Shrimp, sausage, or even tofu can be excellent alternatives. Just adjust cooking times accordingly to ensure your protein is cooked thoroughly and seasoned well.
Is this recipe very spicy?
The spice level depends on the Cajun seasoning you use. You can tone it down by using less seasoning or opting for a milder blend. The creamy sauce also helps mellow the heat.
Can I make this gluten-free?
Yes, simply swap the cheese tortellini for a gluten-free pasta or gluten-free tortellini. Ensure your Cajun seasoning and other ingredients are certified gluten-free as well.
What’s the best way to roast my own red peppers?
To roast red bell peppers at home, place them under a broiler or directly over a gas flame until the skin is charred and blistered. Then, transfer to a bowl covered with plastic wrap to steam for 10 minutes. Peel off the skins, remove seeds, and slice. Roasted peppers add a fresh, smoky flavor that canned versions can’t quite match.
More Recipes You’ll Love
- Creamy Cajun Salmon And Spinach Orzo – A flavorful seafood pasta with a creamy, spicy kick.
- Creamy Roasted Red Pepper Chicken Penne – Another creamy pasta featuring roasted peppers and tender chicken.
- Creamy Pesto Chicken Tortelloni Skillet – A vibrant, herby pesto twist on tortellini and chicken.
Next Steps
Now that you’re equipped with this easy-to-follow recipe for Creamy Cajun Chicken Tortellini with Roasted Peppers, it’s time to get cooking! Gather your ingredients, prep your chicken and peppers, and enjoy the process of creating a dish that’s as delicious as it is simple. Don’t be afraid to tweak the seasoning to your liking, or add your own twist with extra veggies or cheese. This recipe is perfect for experimenting and making your own.
If you want to explore more dishes with creamy sauces and bold spices, try out the recipes linked above—they’re all fantastic options to keep your dinner menu exciting. Happy cooking!
This recipe is a delightful blend of creamy, spicy, and savory flavors that will quickly become a go-to meal. Enjoy every bite of this comforting, flavorful pasta dish!
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Creamy Cajun Chicken Tortellini with Roasted Peppers
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or frozen tortellini. Drain and set aside, reserving a little pasta water for the sauce if needed.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt, pepper, and 1 cup of Cajun seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
- Reduce heat to medium. Add the minced garlic to the skillet with the chicken and sauté for about 30 seconds until fragrant. Then add the sliced roasted red bell peppers and stir to combine.
- Pour in 1 cup of heavy cream and stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly and infuse with all the spices.
- Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly with the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle fresh parsley over the top for a pop of color and serve immediately while warm and creamy.
Notes
- Use a milder or hotter Cajun seasoning blend to adjust the spice level to your preference.
- For a dairy-free version, substitute heavy cream with coconut cream or a milk and cream cheese blend.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to prevent sauce curdling.
- Freeze cooked chicken and tortellini separately before combining with fresh sauce to maintain texture.
- Substitute cheese tortellini with other stuffed pasta or plain pasta like penne or farfalle if needed.
