# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 500 g (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 - 240 ml (1 cup) heavy cream
07 - 50 g (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
15 - Optional: extra grated Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. Drain well 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 black pepper. Cook until browned and fully cooked, about 5-7 minutes. Remove chicken and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté diced onion and bell pepper until softened, about 3-4 minutes. Add minced garlic and cook 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika into skillet. Stir to combine, then pour in heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add freshly grated Parmesan cheese, stirring until melted and sauce becomes smooth. Adjust seasoning to taste if necessary.
06 - Return cooked chicken to the skillet along with the drained tortellini. Gently toss to coat all ingredients evenly with the sauce.
07 - Cook the combined mixture for an additional 2 to 3 minutes until heated through.
08 - Plate the dish and garnish with chopped fresh parsley and optional extra Parmesan cheese before serving.
