Cajun Garlic Butter Tortellini is a supremely comforting dinner that’s easy to make in under 30 minutes! Cheese tortellini gets tossed in a buttery garlic sauce with smoky cajun spices, a little lemon, and plenty of parmesan.
Cajun Garlic Butter Tortellini
I really love how this recipe gives you the flavor of a creamy cajun pasta without using a heavy cream sauce. The reserved pasta water and freshly grated parmesan make the butter sauce rich and smooth, which is one of my favorite little pasta tricks! When you need something truly comforting, quick, and easy, this is a great recipe to turn to. Buttery, garlicky, cheesy, and lightly smoky… This tortellini recipe checks all the right boxes.
Enjoy more of my favorite garlic butter pasta recipes like brown butter garlic ravioli, garlic butter orecchiette, and garlic butter mushroom pasta!
Why do I need to use pasta water?
The starchy pasta water is what helps turn the butter, parmesan, and seasonings into a smooth sauce. Scoop it out before draining the tortellini so you don’t forget! And if you do happen to forget, you can use a splash of very hot water instead. Add it a little bit at a time until the sauce reaches your desired consistency. Just note that hot water won’t result in the same sauce that pasta water will!
How to Make Cajun Garlic Butter Tortellini
- Cook the tortellini. Bring a pot of salted water to a boil and cook the tortellini according to package directions. Reserve 1/2 cup of pasta water before draining!
- Sauté the garlic. Melt the butter in a skillet over medium heat and cook the garlic until fragrant but not browned.
- Add seasonings. Stir in the cajun seasoning, smoked paprika, oregano, salt, and pepper.
- Add the tortellini to the pan. Add the cooked tortellini to the skillet along with the reserved pasta water and lemon juice. Toss.
- Make it cheesy. Stir in the lemon juice and parmesan, then toss until the sauce is smooth and coats the pasta.
- Enjoy! Remove from heat and adjust seasoning if needed. Serve topped with additional parmesan and minced chives.
Storing and Reheating
Store your leftovers in an airtight container in the fridge for up to 3 days. The tortellini will soak up some of the sauce as it sits, so add a small splash of water, broth, or even milk when reheating!
When reheating, zap it for 30 seconds at a time in the microwave, stirring each time it stops, until just warmed through. Don’t overheat it, or you’ll really dry out the sauce.
Ingredient Notes
- Cheese Tortellini – Tortellini can get too soft if overcooked! Follow the package directions and drain it as soon as it is tender and floating.
- Butter – If you want to go the extra mile, brown the butter before sautéing the garlic. Just be careful to brown it, not burn it!
- Garlic – It’s very important to use fresh, not pre-minced garlic for the best flavor and aroma. Feel free to add more garlic if you want!
- Seasonings – No-salt cajun seasoning, smoked paprike, dried oregano, salt, and black pepper is my favorite mixture that really brings the sauce to life. Add cayenne, crushed red pepper flakes, or a spicier cajun seasoning if you want more of a kick.
- Lemon Juice – Freshly squeezed lemon juice creates the best natural acidity that beautifully compliments everything.
- Parmesan Cheese – It must be freshly grated right off the block! Pre-shredded cheese is coated in an anti-caking powder that prevents it from clumping in the bag. In turn, it also prevents it from melting into the sauce.
Enjoy!
~Nichole
Cajun Garlic Butter Tortellini
Ingredients
- 1 Pound Cheese Tortellini
- 4 Tablespoons Unsalted Butter
- 6 Cloves Garlic minced
- 1 teaspoon No Salt Cajun Seasoning
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Cup Grated Parmesan Cheese
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions, reserving 1/2 cup of pasta water before draining.
- Melt the butter in a large skillet over medium heat and cook the garlic until fragrant but not browned, about 1 minute.
- Stir in the Cajun seasoning, smoked paprika, oregano, salt, and pepper, and cook for about 30 seconds.
- Add the cooked tortellini to the skillet along with the reserved pasta water and lemon juice, and toss to coat.
- Stir in the lemon juice and parmesan, then toss until the sauce is smooth and coats the pasta.
- Remove from heat and adjust seasoning if needed.
