# Ingredient List:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 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 - 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 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 following the package directions until al dente. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, and black pepper. Sauté until browned and cooked through, approximately 5 to 7 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, heat remaining olive oil and butter. Sauté diced onion and red bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in remaining Cajun seasoning and smoked paprika. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir continuously until melted and the sauce achieves a smooth consistency. Adjust seasoning as necessary.
06 - Return cooked chicken to the skillet along with the drained tortellini. Gently toss to evenly coat all ingredients in the sauce.
07 - Continue cooking for an additional 2 to 3 minutes until heated through thoroughly.
08 - Plate the dish, garnish with fresh chopped parsley and additional grated Parmesan if desired, then serve immediately.
