1. Pat chicken dry and rub both sides with Cajun seasoning.

2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.

3. Lower the heat to medium, add more oil if needed, and sauté the minced garlic for about 30 seconds.

4. Pour in heavy cream and stir in cream cheese. Let it melt while stirring gently.

5. Add mozzarella and Parmesan cheeses, stirring until the sauce is smooth.

6. Cook tortellini in salted boiling water according to package directions (about 3–5 minutes). Drain and reserve ¼ cup pasta water.

7. Add cooked tortellini to the sauce. If using spinach, fold it in now and stir until wilted.

8. Slice the rested chicken into strips and add it back to the skillet, or serve it on top.

9. Garnish with chopped parsley and a sprinkle of red pepper flakes, if using.

10. Serve hot and enjoy every cheesy, spicy bite.