# Components:
→ 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 - Optional: extra grated Parmesan for serving
# Directions:
01 - Bring a large pot of salted water to boiling. Add tortellini and prepare according to package directions. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken pieces and season with half the Cajun seasoning, salt, and black pepper. Sauté for 5-7 minutes until browned and fully cooked. Remove chicken and set aside.
03 - In the same skillet, add remaining olive oil and butter. Add onion and bell pepper, sauté 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Sprinkle in remaining Cajun seasoning and smoked paprika. Stir, then pour in heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add Parmesan cheese to the skillet and stir until melted and the sauce is smooth. Taste and adjust seasoning if needed.
06 - Return cooked chicken to the skillet along with the tortellini. Gently toss everything in the sauce to coat.
07 - Continue cooking for 2-3 minutes until everything is heated through and well combined.
08 - Plate the dish and garnish with chopped parsley and extra Parmesan if desired.
