Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until just al dente. Drain and set aside, making sure to save a splash of the pasta water in case your sauce needs thinning later.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken chunks and sprinkle with Cajun seasoning, garlic powder, salt, and pepper. Let them cook for about 6–8 minutes, turning occasionally, until golden-brown on the outside and fully cooked through. Transfer the chicken to a plate and cover it loosely with foil to keep warm.

Step 3: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. This step lays the foundation for the sauce, so keep an eye on the garlic to make sure it doesn’t burn.

Step 4: Pour in the heavy cream, stirring constantly as it begins to warm and thicken slightly. Add the Velveeta cubes, stirring gently until they melt into the cream, creating a smooth and velvety sauce.

Step 5: Stir in the Parmesan cheese and let the sauce simmer for 2–3 minutes. If it feels too thick, add a spoonful of the reserved pasta water until it reaches your desired consistency. Taste and adjust with extra Cajun seasoning, salt, or pepper if needed.

Step 6: Add the cooked tortellini to the skillet, tossing gently until each piece is coated in the Cajun Alfredo cream. Return the chicken to the pan, nestling it among the pasta.

Step 7: Sprinkle mozzarella cheese over the top. With the heat off, cover the skillet for a minute or two until the cheese melts into gooey perfection.

Step 8: Garnish with parsley or a pinch of Italian seasoning, then serve hot with extra Parmesan on the side.