Step 1: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just tender. Drain well and set aside.

Step 2: Place the chicken breasts on a cutting board and slice them in half lengthwise to create thinner cutlets. Pat them dry with paper towels and season generously with Cajun seasoning on both sides.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 5–6 minutes per side, until golden brown and fully cooked. Transfer the chicken to a plate, let it rest for 5 minutes, then slice thickly.

Step 4: Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet, then stir in the minced garlic. Cook for about a minute, just until fragrant.

Step 5: Pour in the heavy cream, stirring gently as it warms. Add the Velveeta cubes and whisk until melted and smooth. Stir in the mozzarella and Parmesan until the sauce is glossy and creamy.

Step 6: Season the sauce with smoked paprika, black pepper, and salt. Taste and adjust with more Cajun seasoning if you prefer extra spice.

Step 7: Add the cooked tortellini to the skillet and toss gently until every piece is coated in the cheesy Cajun garlic sauce.

Step 8: Plate the tortellini on one side of the dish and arrange the sliced chicken on the other. Spoon extra sauce over the chicken and garnish with fresh parsley.