# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, diced
→ 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 - 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 ground black pepper
12 - ½ teaspoon salt, plus additional to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, then 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 pepper. Cook until browned and fully cooked, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté diced onion and bell pepper until softened, approximately 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika over vegetables. Stir well, then pour in heavy cream and bring to a gentle simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir until fully melted and sauce becomes smooth. Adjust seasoning as needed.
06 - Return cooked chicken and tortellini to the skillet. Gently toss to coat all ingredients evenly with the sauce.
07 - Simmer the combined ingredients for an additional 2 to 3 minutes to heat through completely.
08 - Plate the dish and garnish with fresh chopped parsley and extra grated Parmesan if desired.
