Begin by boiling a pot of salted water. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and diced bell peppers, sautéing until they soften and become fragrant, around 4-5 minutes.

Stir in the minced garlic and cook for about 30 seconds, just until you can smell that amazing aroma.

Pour in the heavy cream and chicken broth into the skillet, bringing the mixture to a gentle simmer. Let it cook for 3-5 minutes, until the sauce thickens slightly and becomes creamy.

Sprinkle in the Cajun seasoning along with a pinch of salt and pepper. Stir well to combine all those incredible flavors together!

Toss the cooked tortellini into the skillet, ensuring they are completely coated in the creamy sauce. Heat through for an additional 2-3 minutes.

Remove from heat and stir in the freshly grated Parmesan cheese until it melts beautifully into the sauce. Garnish with chopped fresh parsley before serving.