# Components:
→ 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 - 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 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 - Extra grated Parmesan cheese, optional for serving
# Method:
01 - Bring a large pot of salted water to a boil. Prepare tortellini according to package directions. 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 pepper. Sauté until browned and thoroughly cooked, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - Add the remaining olive oil and butter to the same skillet. Sauté diced onion and red bell pepper for 3 to 4 minutes until softened. Incorporate garlic and cook for 30 seconds until aromatic.
04 - Stir in the rest of the Cajun seasoning and smoked paprika. Pour in heavy cream, bring to a gentle simmer, stirring frequently.
05 - Add Parmesan cheese, stirring until melted and sauce is smooth. Adjust seasoning to taste if needed.
06 - Return the cooked chicken and drained tortellini to the skillet. Toss gently until coated with the sauce.
07 - Continue cooking for 2 to 3 minutes, allowing flavors to meld and ensuring all components are warmed through.
08 - Plate and garnish with chopped fresh parsley and additional Parmesan cheese as desired.
