# 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 - Extra grated Parmesan cheese, for serving (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions. Once tender, drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with half the Cajun seasoning, salt, and black pepper. Sear for 5–7 minutes until browned and fully cooked. Transfer chicken to a plate and keep warm.
03 - Add remaining olive oil and butter to the skillet. Stir in yellow onion and red bell pepper, cooking for 3–4 minutes until softened. Add minced garlic and sauté for 30 seconds until aromatic.
04 - Sprinkle in the rest of the Cajun seasoning and smoked paprika. Stir, then pour in the heavy cream and bring to a gentle simmer, mixing frequently.
05 - Add grated Parmesan cheese and stir until fully melted and the sauce achieves a smooth texture. Taste and adjust salt or other seasonings if desired.
06 - Return cooked chicken and tortellini to the skillet. Gently toss to ensure all ingredients are thoroughly coated in the creamy sauce.
07 - Continue to cook for an additional 2–3 minutes, allowing all flavors to meld. Serve immediately, garnished with fresh parsley and extra Parmesan cheese if preferred.
