Bring a large pot of salted water to a boil. Add the 8 oz cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or frozen tortellini. Drain and set aside, reserving a little pasta water for the sauce if needed.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt, pepper, and 1 cup of Cajun seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
Reduce heat to medium. Add the minced garlic to the skillet with the chicken and sauté for about 30 seconds until fragrant. Then add the sliced roasted red bell peppers and stir to combine.
Pour in 1 cup of heavy cream and stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly and infuse with all the spices.
Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly with the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Taste and adjust seasoning with salt and pepper as needed. Sprinkle fresh parsley over the top for a pop of color and serve immediately while warm and creamy.
