Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside. Tortellini cooks fast, so keep an eye on it to make sure it stays tender but not mushy.

Step 2: Heat 2 tablespoons of butter with olive oil in a large skillet over medium-high heat. Season the chicken with Cajun seasoning, paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown on the outside and fully cooked inside. Remove from the skillet and set aside on a plate.

Step 3: In the same skillet, add the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about a minute until it’s fragrant. Be careful not to let it burn, as burnt garlic can turn the whole sauce bitter.

Step 4: Pour in the heavy cream and chicken broth. Bring it to a gentle simmer, stirring now and then. While it simmers, whisk together the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the skillet and stir constantly until the sauce starts to thicken. This gives it that velvety consistency that clings beautifully to the pasta.

Step 5: Turn the heat to low and add the mozzarella and Parmesan. Stir slowly until the cheeses melt into the sauce and it becomes glossy and smooth. Taste the sauce and adjust with a little salt if needed.

Step 6: Add the cooked tortellini and chicken back into the skillet. Toss gently to coat every bite in the creamy garlic cheese sauce. Let it simmer for another 2 to 3 minutes so all the flavors blend together.

Step 7: Spoon the tortellini and chicken onto plates or into bowls. Make sure each serving has plenty of sauce because that’s what makes the dish so irresistible.