In a large pot, bring salted water to a rolling boil.

Carefully drop in the tortellini and stir gently to prevent sticking. Cook for 3-4 minutes (or until they float), following package instructions.

Reserve ½ cup of pasta water, then drain and set the tortellini aside.

In a medium bowl, coat the chicken with Cajun seasoning, salt, and pepper. Let it sit for a few minutes to absorb the flavors.

Heat a skillet over medium heat and melt 1 tablespoon of butter. Add the seasoned chicken and sauté for 5-6 minutes until cooked through and golden brown. Remove from pan and set aside.

In the same skillet, add another tablespoon of butter and the minced garlic. Stir for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally to avoid scorching.

Slowly add in the cream cheese, Parmesan, and Mozzarella. Stir until melted and creamy. If the sauce is too thick, adjust with pasta water until desired consistency is reached.

Add the cooked chicken and drained tortellini to the sauce. Toss gently to coat.

Season with additional salt and pepper if needed, and add red pepper flakes for extra heat.

Serve immediately in bowls, garnished with chopped parsley and a sprinkle of Parmesan.