# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 18 oz refrigerated cheese tortellini
→ Vegetables & Aromatics
03 - 3 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 1 small yellow onion, diced
→ Dairy
06 - 1 cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Spices & Seasonings
09 - 1 tablespoon Cajun seasoning
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon black pepper
12 - ½ teaspoon salt, plus more to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley (for garnish)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, and black pepper. Sauté until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté onion and red bell pepper for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika over vegetables. Stir to combine, then pour in heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir until melted and sauce is smooth. Adjust seasoning with salt and pepper as desired.
06 - Return cooked chicken to the skillet along with tortellini. Toss gently to coat evenly with the sauce.
07 - Cook for an additional 2–3 minutes over medium heat until the dish is heated thoroughly.
08 - Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan if desired.
