# What You'll Need:
→ 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 (240 ml)
07 - 1/2 cup freshly grated Parmesan cheese (50 g)
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 - Optional: extra grated Parmesan for serving
# How to Make It:
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. Season chicken with half the Cajun seasoning, salt, and pepper. Sauté until browned and cooked through, approximately 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add 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. Bring to a gentle simmer, stirring frequently.
05 - Add Parmesan cheese and stir until fully melted and sauce is smooth. Taste and adjust seasoning as needed.
06 - Return chicken to skillet along with cooked tortellini. Gently toss to fully coat ingredients in sauce.
07 - Cook mixture for an additional 2 to 3 minutes until heated through.
08 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
