Instructions:
step 1 Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
step 2 While the tortellini cooks, season chicken pieces with Cajun seasoning, salt, and pepper.
step 3 In a large skillet over medium-high heat, heat olive oil and melt butter. Add chicken and cook for 6-8 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
step 4 In the same skillet, melt 2 tbsp butter and add minced garlic. Sauté for 1 minute until fragrant.
step 5 Lower the heat to medium. Stir in heavy cream and Cajun seasoning. Simmer for 2-3 minutes, then whisk in Parmesan until melted and smooth.
step 6 Add the cooked tortellini to the sauce and toss to coat evenly. Simmer another 1-2 minutes.
step 7 Return the chicken to the skillet or plate separately alongside the tortellini. Garnish with parsley and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to revive the sauce. Avoid high heat to prevent curdling. This dish is not ideal for freezing due to the cream base.
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