Garlic Butter Velveeta Chicken Tortellini

1. Cook tortellini; reserve ½ cup pasta water, drain.

2. Season chicken with Cajun seasoning, garlic powder, salt, and pepper.

3. Sear chicken in olive oil and 2 tbsp butter until golden and cooked; set aside.

4. Cook garlic in remaining butter for 1 minute.

5. Add heavy cream and chicken broth; simmer.

6. Melt in Velveeta and Parmesan; thin with pasta water if needed.

7. Season to taste. Toss tortellini in sauce, simmer 1–2 minutes.

8. Serve with chicken; garnish with parsley.

Ready in 35 mins | Serves 4–6