# 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 - 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 additional to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook tortellini following package directions until tender. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with half the Cajun seasoning, salt, and black pepper. Cook until browned and fully cooked, about 5 to 7 minutes. Remove from skillet and reserve.
03 - In the same skillet, add remaining olive oil and butter. Sauté diced onion and red bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in remaining Cajun seasoning and smoked paprika. Pour in heavy cream and bring to a gentle simmer, stirring frequently.
05 - Add grated Parmesan and stir until melted and sauce is smooth. Adjust seasoning with salt and pepper as needed.
06 - Return chicken to skillet along with cooked tortellini. Gently toss to evenly coat with the sauce.
07 - Cook for an additional 2-3 minutes until heated through.
08 - Plate the dish garnished with chopped fresh parsley and optional extra Parmesan cheese.
