Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook until just al dente, following the package directions. Reserve ½ cup of the cooking water, then drain and set the pasta aside.

Step 2: Pat the chicken dry with paper towels so it browns well in the pan. Season all over with Cajun seasoning, paprika, salt, and black pepper.

Step 3: In a heavy skillet, heat the olive oil with 2 tablespoons of butter over medium-high heat. Once hot and foamy, add the chicken in a single layer. Sear for 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely to keep warm.

Step 4: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the garlic and cook for about 1 minute, stirring until fragrant. Scrape up the browned bits from the pan for extra flavor.

Step 5: Pour in the heavy cream and let it warm gently. Add the Velveeta cubes and cream cheese, stirring until melted into a smooth, thick sauce.

Step 6: Stir in Parmesan and Italian seasoning until the sauce is creamy. If it becomes too thick, add a splash of milk or the reserved pasta water. Taste and adjust with more salt and pepper if needed.

Step 7: Return the tortellini to the skillet, tossing until every piece is coated in the sauce. Add the chicken back in and mix gently so the flavors blend.

Step 8: Top with red pepper flakes if desired. Serve hot, ideally family-style, so everyone can enjoy a generous helping of cheesy pasta and tender chicken.