# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 18 oz (500 g) 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 - ½ cup (50 g) freshly grated Parmesan cheese
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)
# Method:
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 cooked through, about 5 to 7 minutes. Remove chicken and set aside.
03 - In the same skillet, add remaining olive oil and butter. Cook onion and red bell pepper until softened, about 3 to 4 minutes. Add garlic and cook for 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika over vegetables. Stir briefly, then pour in heavy cream. Bring to a gentle simmer while stirring frequently.
05 - Add grated Parmesan to the sauce and stir until melted and smooth. Taste and adjust seasoning as needed.
06 - Return cooked chicken and drained tortellini to the skillet. Gently toss to coat evenly with the sauce.
07 - Cook everything together for an additional 2 to 3 minutes until heated through. Serve garnished with fresh parsley and optional extra Parmesan.
