Loaded Cajun Alfredo Tortellini Skillet

A creamy and bold dish that combines tortellini with Cajun spices for a comforting one-pan meal.

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In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken breast and sauté until fully cooked and lightly browned, about 5-7 minutes.
Add the chopped bell peppers and minced garlic to the skillet with the chicken. Sauté until the peppers soften, about 3-4 minutes.
Pour in the heavy cream and Cajun seasoning, stirring to combine. Cook until the sauce starts to thicken, about 2 minutes.
Gently fold in the cooked tortellini until evenly coated. Adjust the consistency with pasta water if too thick.
Remove skillet from heat and mix in the grated Parmesan cheese until melted and creamy. Season with salt and pepper as necessary.
Top with sliced green onions and serve immediately.

For a lighter version, you can substitute low-fat cream and for a vegetarian option, use mushrooms instead of chicken.