Patting dry the chicken breasts and season with Cajun seasoning, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat and add olive oil, allowing it to shimmer.

Carefully place the chicken in the skillet. Sear for 5–6 minutes on each side until golden brown and cooked through. Transfer to a plate and let rest.

In the same skillet, reduce heat to medium, add butter, and melt. Stir in minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Allow the broth to bubble for a couple of minutes.

Add the frozen cheese tortellini, stirring gently to combine. Bring to a simmer and cook according to package instructions, about 5–7 minutes.

Stir in the baby spinach and let wilt for about 1–2 minutes.

Pour in heavy cream, followed by grated Parmesan and shredded mozzarella. Stir until everything melts into a smooth, creamy sauce.

Slice the rested chicken into strips and return to the skillet. Stir to combine everything and adjust seasoning as needed.

Serve hot, garnished with extra Parmesan if desired.