# 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 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 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 seasoned with half the Cajun seasoning, salt, and black pepper. Sauté until browned and fully cooked, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté diced onion and red bell pepper for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle in the remaining Cajun seasoning and smoked paprika. Stir to combine. Pour in the heavy cream and bring to a gentle simmer while stirring frequently.
05 - Add grated Parmesan cheese to the sauce and stir until melted and smooth. Adjust seasoning with additional salt 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 ingredients for 2 to 3 minutes until heated through.
08 - Plate the dish garnished with fresh chopped parsley and optional extra grated Parmesan cheese.
