# 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 (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 - Optional: extra grated Parmesan for serving
# Preparation Steps:
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. Add chicken pieces, season with half the Cajun seasoning, salt, and pepper. Cook until browned and cooked through, about 5 to 7 minutes. Remove chicken 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 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika into the skillet. Stir, then pour in heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add Parmesan cheese and stir until melted and sauce is smooth. Adjust seasoning to taste if necessary.
06 - Return chicken to the skillet along with the cooked tortellini. Toss gently to coat all components evenly in the sauce.
07 - Cook for an additional 2 to 3 minutes until heated through.
08 - Plate and garnish with chopped fresh parsley and additional grated Parmesan if desired.
