# Components:
→ 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 - 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 more to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. 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 cooked through, about 5 to 7 minutes. Remove chicken and set aside.
03 - In the same skillet, add remaining olive oil and 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 remaining Cajun seasoning and smoked paprika into the skillet, stirring to combine. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir until fully melted and the sauce reaches a smooth consistency. Adjust seasoning to taste if needed.
06 - Return cooked chicken to the skillet along with the drained tortellini. Gently toss to coat all components evenly with the sauce.
07 - Cook for an additional 2 to 3 minutes until the mixture is heated thoroughly.
08 - Plate the dish and garnish with freshly chopped parsley and extra Parmesan cheese if desired.
