# What You’ll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 18 ounces 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook 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 black pepper. Sauté until browned and fully cooked, approximately 5 to 7 minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add the remaining olive oil and unsalted butter. Sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle in the remaining Cajun seasoning and smoked paprika, then stir to combine. Gently pour in heavy cream and bring the mixture to a simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir until the cheese melts and the sauce is smooth. Taste and adjust seasoning if necessary.
06 - Return cooked chicken to the skillet along with drained tortellini. Toss gently to coat everything in the creamy sauce.
07 - Cook the mixture for an additional 2 to 3 minutes, stirring gently, until heated through.
08 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
