Step 1: Season the chicken by tossing it in a large bowl with Cajun seasoning, paprika, salt, and pepper. Make sure each piece is evenly coated for consistent flavor.

Step 2: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer, making sure not to overcrowd the pan. Sear for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set it aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Scrape up any browned bits left from the chicken, as these add incredible flavor to the garlic butter.

Step 4: While the chicken is cooking, bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender. Drain and set aside.

Step 5: To make the Velveeta cheese sauce, use the same skillet with the garlic butter. Pour in the heavy cream and add the Velveeta and cream cheese. Stir gently over low heat until the cheeses are completely melted and the sauce is smooth.

Step 6: Stir in the Parmesan cheese and Italian seasoning. If the sauce feels too thick, add a splash of milk to thin it to your liking. Taste and adjust seasoning if necessary.

Step 7: Add the cooked tortellini and the seared chicken back into the skillet. Toss gently until everything is coated in the cheesy sauce and warmed through.

Step 8: Serve immediately, garnished with red pepper flakes if you like a bit of extra heat.