Begin by bringing a large pot of salted water to a boil over high heat. Once it reaches a rolling boil, add the cheese tortellini and cook for 3-5 minutes, or until they are tender and float to the surface. Drain the tortellini and toss them lightly with a drizzle of olive oil to prevent sticking while you prepare the rest of the dish.

While the tortellini cooks, cut the boneless chicken breast or thighs into bite-sized pieces. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken to the skillet, searing for about 5-6 minutes or until golden brown and fully cooked. Ensure to stir or flip the pieces for even browning, then remove the chicken and set aside.

Using the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the diced red bell pepper and sauté for about 3-4 minutes until they soften and become fragrant. Next, stir in the minced garlic and optional baby spinach, cooking for an additional 1-2 minutes until the spinach wilts and everything is aromatic.

Pour in 1 cup of heavy cream and ½ cup of milk or chicken broth to the skillet, bringing the mixture to a gentle simmer. Let it cook for 2-3 minutes, allowing the flavors to meld. Gradually stir in the grated Parmesan cheese and mozzarella until the sauce is creamy and smooth, adjusting with more broth or milk if needed for desired consistency.

Once the sauce is ready, add the cooked chicken and tortellini back into the skillet. Gently fold everything together, ensuring the tortellini and chicken are well-coated in the creamy Cajun Alfredo sauce. Heat through for an additional 1-2 minutes, allowing the dish to warm and blend the flavors harmoniously.

To finish off your Cajun Alfredo Tortellini Skillet, sprinkle some fresh chopped parsley and additional Cajun seasoning on top, if desired. Serve this delicious, vibrant dish hot with crusty bread or a crisp salad, enjoying the rich, comforting flavors that await.