Step 1: Bring a large pot of salted water to a boil. Cook the refrigerated cheese tortellini according to package instructions until tender but firm to the bite. Drain and set aside.

Step 2: While the tortellini cooks, season the thinly sliced chicken breasts with Cajun seasoning, smoked paprika, salt, and pepper.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken strips and cook, turning occasionally, until golden brown and cooked through, about 5 to 6 minutes.

Step 4: In the last minute of cooking, add half of the minced garlic and 1 tablespoon of butter to the skillet. Sprinkle the chicken with ½ cup grated Parmesan cheese and stir gently until the cheese melts and coats the chicken. Remove from heat and set aside.

Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the rest of the garlic and sauté for about 30 seconds until fragrant.

Step 6: Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then whisk in the softened cream cheese until smooth.

Step 7: Gradually stir in the mozzarella and remaining Parmesan cheese until the sauce thickens and becomes creamy. Season with Italian seasoning, dried basil, salt, and pepper. Add the cooked tortellini to the sauce and toss gently until coated. Let it sit for a minute on low heat to thicken slightly, then serve with the Cajun garlic butter chicken on top or alongside, garnished with parsley or dried herbs.