Step 1: Start by patting the chicken dry with paper towels. Season both sides generously with Cajun seasoning, smoked paprika, salt, and pepper. This bold spice rub is key to infusing the chicken with tons of flavor.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 5–6 minutes per side, until golden brown and fully cooked through. Once done, transfer the chicken to a cutting board and let it rest.

Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. These flavorful bits are what make the sauce extra delicious.

Step 4: Add the frozen cheese tortellini to the skillet and bring everything to a gentle simmer. Cook according to the package directions, usually 5–7 minutes, until the pasta is tender.

Step 5: Stir in the baby spinach and let it wilt down for a minute or two. Pour in the heavy cream, then stir in the grated Parmesan and shredded mozzarella. Keep stirring until the cheese melts into a rich, creamy sauce.

Step 6: Slice the rested chicken and add it back to the skillet. Stir gently to coat everything in the creamy sauce. Season with additional salt and pepper if needed. Sprinkle with extra Parmesan before serving.