Step 1: Cook the tortellini according to package instructions in salted water until just tender. Drain well and set aside.

Step 2: While the pasta cooks, season the chicken breasts generously on both sides with Cajun seasoning, garlic powder, and Italian seasoning. This will create a flavorful crust when seared.

Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate to rest.

Step 4: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute, stirring often to prevent burning, until fragrant.

Step 5: Pour in the heavy cream and whole milk, stirring to combine. Add the Velveeta cubes and cook gently, stirring constantly, until melted into a smooth base for the sauce.

Step 6: Stir in the mozzarella and Parmesan cheese until the sauce thickens and becomes creamy. Add the smoked paprika and black pepper, then reduce the heat to low to keep the sauce warm without boiling.

Step 7: Add the drained tortellini to the sauce and toss gently to coat every piece. This step ensures each bite of pasta is enveloped in the creamy Cajun Alfredo sauce.

Step 8: Slice the cooked chicken into thick strips. Place it neatly over the tortellini or serve on the side for a clean presentation.

Step 9: Sprinkle with fresh parsley if desired, then serve hot.