1. Toss the bite-sized chicken pieces with the Cajun seasoning, ensuring they are evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and fully cooked, about 6–8 minutes. Remove the chicken from the skillet and set it aside.

2. Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, add the minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream, bringing it to a gentle simmer while stirring often.

3. Gradually add the Parmesan, mozzarella, and cheddar cheeses to the simmering cream, stirring constantly until they have fully melted and the sauce is smooth and creamy. Season the sauce with the dried Italian herbs, salt, black pepper, and a pinch of red pepper flakes if desired.

4. While the sauce is cooking, boil the tortellini according to the package instructions until al dente. Drain the tortellini and add it to the skillet with the three-cheese cream sauce. Return the cooked chicken to the skillet and gently mix everything together to ensure the tortellini and chicken are well coated.

5. Allow the dish to cook together for an additional 2 minutes, allowing the flavors to meld. Serve the Cajun Garlic Chicken Tortellini in Three-Cheese Cream hot, garnished with fresh parsley or thyme and an extra pinch of Cajun seasoning or black pepper if desired.