Tender chicken and cheesy tortellini in a creamy, spicy Cajun garlic Parmesan sauce for quick, bold flavors.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, diced
→ Pasta
02 - 18 ounces 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 additional to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the tortellini following package directions. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with half the Cajun seasoning, salt, and pepper. Cook until golden and cooked through, 5 to 7 minutes. Remove from skillet and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onion and bell pepper until softened, 3 to 4 minutes. Stir in garlic and cook 30 seconds until aromatic.
04 - Sprinkle remaining Cajun seasoning and smoked paprika into the skillet. Stir briefly, then pour in heavy cream. Simmer gently, stirring frequently.
05 - Add Parmesan cheese and stir until fully melted and sauce is smooth. Adjust seasoning as needed.
06 - Return chicken and cooked tortellini to the skillet. Toss gently to coat evenly in the sauce.
07 - Cook for an additional 2 to 3 minutes until everything is warmed through.
08 - Plate the dish and garnish with fresh parsley and additional grated Parmesan if desired.
