This dish comes together smoothly when you multitask. While the chicken cooks, you can get the pasta boiling and start the cheese sauce. Here’s how to do it step by step:

Step 1: Season the Chicken
In a mixing bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Make sure every piece is coated evenly. Set aside while you heat the skillet.

Step 2: Cook the Chicken
Warm a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Transfer to a plate and set aside, but leave those browned bits in the skillet. They add big flavor to the sauce.

Step 3: Boil the Tortellini
As the chicken cooks, boil a large pot of salted water. Add the tortellini and cook according to the package instructions. Drain and set aside. Reserve about ½ cup of the pasta water for the sauce, just in case you need to thin it later.

Step 4: Start the Sauce
Using the same skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant, stirring constantly so it doesn’t brown. Sprinkle in the flour and whisk until a paste forms. Keep whisking for another 1–2 minutes to cook off the raw flour taste.

Step 5: Make It Cheesy
Slowly whisk in the milk, then bring it to a gentle simmer. Let it cook for a few minutes until slightly thickened. Lower the heat and stir in the Velveeta and cream cheese. Stir until melted and smooth. Then add mozzarella and Parmesan, mixing well until the sauce is creamy. Season with salt and pepper to your liking.

Step 6: Combine Everything
Add the cooked tortellini to the sauce and stir gently to coat every piece. Then return the chicken to the skillet and mix everything together. Let it simmer on low for 2–3 minutes to bring the flavors together and heat everything through.

Taste and adjust seasoning if needed. Garnish with chopped parsley or chives, and serve hot.