Heat a large skillet over medium heat and add a drizzle of olive oil. Season the diced chicken breasts generously with Cajun spices, ensuring even coverage. Sauté the chicken for about 5-7 minutes, stirring occasionally, until cooked through and golden brown.

While the chicken is cooking, bring a pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually around 2-4 minutes. Drain the tortellini and set aside, reserving a small cup of pasta water.

In the same skillet with the cooked chicken, lower the heat slightly and pour in the heavy cream. Stir in the grated Parmesan cheese until it melts smoothly. Allow it to simmer for about 2-3 minutes until it thickens slightly.

Add the cooked tortellini to the skillet, tossing gently to coat in the garlic sauce. If too thick, stir in reserved pasta water for a silkier consistency.

Remove from heat and serve immediately, garnished with freshly chopped parsley.