Season the chicken breast chunks generously with Cajun seasoning, salt, and black pepper, making sure each piece is well coated on all sides.

Heat olive oil in a large cast iron skillet or deep pan over medium-high heat until shimmering but not smoking.

Add the seasoned chicken pieces to the hot pan and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through with internal temperature reaching 165°F.

Remove the cooked chicken from the pan and set aside on a plate, keeping all the flavorful drippings in the pan.

In the same pan with the chicken drippings, add diced red bell pepper and minced garlic, sautéing for 2-3 minutes until fragrant and peppers begin to soften.

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating all those flavorful bits into the sauce.

Add the tortellini pasta to the pan and bring the liquid to a gentle boil, then reduce heat to medium and cook for 5-7 minutes, stirring occasionally.

Pour in the heavy cream and stir well to combine with the broth, creating a creamy base for the sauce.

Add the shredded cheddar cheese gradually, stirring constantly until completely melted and incorporated into the sauce.

Return the cooked chicken pieces to the pan, stirring everything together and allowing flavors to meld for 2-3 minutes.

Taste the sauce and adjust seasoning with additional Cajun seasoning, salt, or pepper according to your preference.

Remove from heat and garnish generously with freshly chopped parsley before serving immediately while hot and creamy.