# What You'll 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 - 1/2 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Spices & Seasonings
09 - 1 tablespoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt, plus more to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley (for garnish)
15 - extra grated Parmesan for serving (optional)
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with half the Cajun seasoning, salt, and pepper. Sauté until chicken is browned and fully cooked, about 5-7 minutes. Remove chicken from skillet and keep warm.
03 - In the same skillet, add remaining olive oil and butter. Sauté diced onion and bell pepper for 3-4 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle in the remaining Cajun seasoning and smoked paprika. Stir well, then slowly pour in the heavy cream. Bring mixture to a gentle simmer, stirring frequently.
05 - Add freshly grated Parmesan cheese and stir until fully melted and the sauce is smooth. Taste and adjust seasoning if necessary.
06 - Return the cooked chicken to the skillet, along with the drained tortellini. Toss gently to ensure all components are coated in sauce.
07 - Cook for an additional 2-3 minutes until heated through and sauce evenly coats all ingredients.
08 - Plate and garnish with fresh parsley and extra Parmesan as desired before serving.
