Heat a large skillet over medium heat and add a tablespoon of olive oil. Season the diced chicken breasts generously with Cajun spices, then add them to the skillet. Sauté the chicken for 5-7 minutes, or until golden brown and cooked through, stirring occasionally to ensure even cooking. Once done, set the chicken aside while keeping the skillet on the heat.

In a separate pot, bring water to a rolling boil and add salt. Carefully toss in the cheese tortellini and cook according to package instructions, usually around 3-5 minutes until they float to the surface, indicating they are done. Drain the tortellini, reserving a small amount of pasta water, and set them aside while you prepare the sauce.

In the same skillet used for the chicken, pour in the heavy cream over medium heat, stirring to combine with the leftover chicken drippings. Add grated Parmesan cheese while whisking gently until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning if needed, opting for more Cajun spice if you desire a kick.

Gently fold the cooked tortellini into the creamy garlic sauce, ensuring each piece is well coated. Allow the mixture to simmer for about 2-3 minutes, letting the flavors meld together. If the sauce seems too thick, add a splash of the reserved pasta water for a smoother consistency.

Once everything is combined and heated through, plate your Cajun Chicken Tortellini with Garlic Sauce. Sprinkle with freshly chopped parsley for a pop of color and flavor.