Let’s break it down so you can get this on the table without any stress.

Step 1: In a large bowl, combine the chicken pieces with olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Toss until evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set it aside.

Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente. Drain well and set aside. (Tip: reserve ½ cup of pasta water in case you need to loosen the sauce later.)

Step 3: In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, just until it’s fragrant but not browned. Whisk in the flour and cook for 1–2 minutes to form a light roux.

Step 4: Slowly pour in the milk and chicken broth, whisking constantly until the mixture is smooth. Bring to a gentle simmer. Once the sauce begins to thicken, reduce the heat to low and stir in the cream cheese until melted.

Step 5: Add the mozzarella, Parmesan, and cheddar cheeses to the sauce. Stir until everything is fully melted and the sauce is smooth and creamy. Taste and season with salt and pepper as needed.

Step 6: Return the cooked chicken to the skillet, along with the cooked tortellini. Stir everything gently to coat the pasta and chicken evenly in that rich, cheesy sauce. Let it all simmer together for 2–3 minutes so the flavors can meld.

Step 7: Serve hot, garnished with fresh chopped chives for a burst of color and a little brightness to balance the richness.