Instructions:
Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 2-3 minutes for fresh or 4-5 minutes for frozen.
Once cooked, drain the tortellini and set aside.
Prepare the Chicken:
While the tortellini is cooking, heat the olive oil over medium-high heat in a large skillet.
Season the chicken pieces with Cajun seasoning, salt, and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Creamy Cajun Sauce:
In the same skillet, add the butter. Once melted, sauté the onion for about 2 minutes, until softened.
Add the garlic and cook for an additional 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Let it simmer for about 3-5 minutes until it thickens slightly.
BAKED CHICKEN LEGS WITH CREAMY MUSHROOM SAUCE
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