# 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 (240 ml)
07 - ½ cup freshly grated Parmesan cheese (50 g)
08 - 2 tablespoons unsalted butter
→ Spices & Seasonings
09 - 1 tablespoon Cajun seasoning
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon black pepper
12 - ½ 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
# 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. Cook until browned and fully cooked, about 5 to 7 minutes. Remove chicken and reserve.
03 - In the same skillet, add remaining olive oil and butter. Sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add remaining Cajun seasoning and smoked paprika to skillet. Stir to combine, then pour in heavy cream. Bring to a gentle simmer while stirring frequently.
05 - Stir in Parmesan cheese until melted and sauce is smooth. Adjust seasoning as needed.
06 - Return chicken to skillet along with the cooked tortellini. Gently toss to coat everything evenly in the sauce.
07 - Cook for an additional 2 to 3 minutes until heated through.
08 - Plate and garnish with fresh parsley and optional extra Parmesan cheese.
