Tender chicken, cheese tortellini, and Cajun garlic Parmesan cream create a lively, satisfying pasta meal.
# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ 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 more to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley
15 - Extra grated Parmesan for serving (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces; season with half the Cajun seasoning, salt, and pepper. Sauté until browned and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
03 - Using the same skillet, add the remaining olive oil and butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle in the remaining Cajun seasoning and smoked paprika. Stir to combine, then pour in heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add the Parmesan cheese and stir until melted and the sauce becomes smooth. Taste and adjust seasoning as needed.
06 - Return the cooked chicken to the skillet along with the prepared tortellini. Toss gently to coat evenly with sauce.
07 - Simmer for an additional 2 to 3 minutes until everything is heated through. Serve garnished with chopped parsley and extra Parmesan as desired.
