Garlic Herb Chicken Tortellini

Seared Cajun chicken over cheese tortellini in a creamy garlic sauce with Velveeta, mozzarella and Parmesan.

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prepBring a large pot of salted water to a boil
450 g boneless, skinless chicken breasts, sliced thick	Season chicken with Cajun, garlic powder & Italian seasoning	Sear chicken in oil & butter, 4–5 min per side until golden			Slice chicken, arrange over tortellini, garnish with parsley
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
30 g salted butter
4 garlic cloves, finely minced	Melt remaining butter, cook garlic 1 min until fragrant	Pour in cream & milk, stir in Velveeta until smooth	Stir in mozzarella & Parmesan, season with paprika & pepper	Toss tortellini into sauce, keep heat low
360 ml heavy whipping cream
240 ml whole milk
170 g Velveeta cheese, cut into cubes
100 g shredded mozzarella cheese
50 g freshly grated Parmesan cheese
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
1 (20-ounce / 565 g) package cheese tortellini, fresh or frozen	Cook tortellini per package directions, drain
1 tablespoon fresh parsley, chopped (for serving)

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