# What You'll Need:
→ 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 - 1 cup (240 ml) heavy cream
07 - 1/2 cup (50 g) 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 additional to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley (for garnish)
15 - Optional: extra grated Parmesan for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half of the Cajun seasoning, salt, and black pepper. Cook until browned and fully cooked, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add 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 - Sprinkle in the remaining Cajun seasoning and smoked paprika. Stir to combine before pouring in the heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add grated Parmesan cheese and stir until fully melted and the sauce is smooth. Adjust seasoning to taste if necessary.
06 - Return the cooked chicken and tortellini to the skillet. Toss gently to ensure everything is thoroughly coated with the sauce.
07 - Cook for an additional 2 to 3 minutes to heat through evenly.
08 - Plate the dish and garnish with fresh chopped parsley and additional Parmesan cheese if desired.
