# 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 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with half the Cajun seasoning, salt, and black pepper. Sauté until golden and cooked through, 5 to 7 minutes. Remove and keep warm.
03 - Add remaining olive oil and butter to the skillet. Cook diced onion and red bell pepper until softened, about 3 to 4 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
04 - Sprinkle in remaining Cajun seasoning and smoked paprika, stirring to combine. Pour in heavy cream and bring to a gentle simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir until melted and sauce is smooth. Adjust seasoning with salt if needed.
06 - Return chicken to the skillet along with the cooked tortellini. Gently toss to evenly coat with sauce.
07 - Cook an additional 2 to 3 minutes until heated through. Garnish with fresh parsley and extra Parmesan if desired, then serve immediately.
