Bring a large pot of salted water to a rolling boil. Add the 10 oz cheese tortellini and cook according to package directions, usually around 3-5 minutes, until al dente. Drain and reserve a small amount of pasta water.

In a large skillet over medium heat, add a splash of oil and sauté 1 cup diced cooked chicken for 3-4 minutes until heated through. If using raw chicken, cook for 5-7 minutes until golden. Stir in minced garlic in the last minute.

Pour 1/2 cup of heavy cream into the skillet with the chicken. Add Cajun seasoning to taste and simmer for 3-5 minutes until thickened.

Add the cooked tortellini to the garlic sauce. Toss gently to coat. If too thick, add reserved pasta water to reach desired consistency.

Remove from heat, serve hot garnished with fresh herbs, and add grated cheese if desired.