# 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 - 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 ground 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 cheese for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook cheese tortellini according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with half of the Cajun seasoning, salt, and black pepper. Cook until chicken is browned and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and keep warm.
03 - In the same skillet, add remaining olive oil and unsalted butter. Sauté diced onion and red bell pepper for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika into the pan. Mix well, then pour in heavy cream. Bring to a gentle simmer while stirring to combine.
05 - Add freshly grated Parmesan cheese, stirring until fully melted and sauce is smooth. Taste and adjust with additional salt or pepper as preferred.
06 - Return cooked chicken and drained tortellini to the skillet. Toss gently until pasta and chicken are coated evenly in the sauce.
07 - Let the mixture cook for an additional 2 to 3 minutes until everything is heated through. Plate and garnish with chopped parsley and extra Parmesan cheese if desired.
