Cut the chicken into evenly sized pieces so it cooks quickly and stays tender. Measure out the seasonings and mince the garlic before starting.

1. Season the chicken.In a bowl, toss the chicken pieces with paprika, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
2. Sear the chicken.Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden on the outside and nearly cooked through. Transfer to a plate.
3. Make the garlic butter base.Reduce the heat to medium and add the butter to the same pot. Once melted, stir in the minced garlic, red pepper flakes, and smoked paprika. Cook for about 30–60 seconds, stirring constantly, until fragrant. Avoid browning the garlic.
4. Build the creamy sauce.Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the pot. Stir in the heavy cream and Italian seasoning, then bring the mixture to a gentle simmer.
5. Cook the tortellini.Add the refrigerated tortellini and stir gently to coat. Simmer according to the package directions, usually 3–7 minutes, stirring occasionally. Keep the heat moderate and add a splash of broth if the sauce becomes too thick before the pasta is tender.
6. Return the chicken to the pot.Add the seared chicken and any accumulated juices. Continue simmering gently until the chicken reaches an internal temperature of 165°F (74°C) and the tortellini is cooked through.
7. Finish with cheese and spinach.Stir in the Parmesan until melted and the sauce becomes smooth. Add the spinach, if using, and cook for another 1–2 minutes until wilted. Finish with lemon juice and fresh parsley for a bright, fresh flavor.
8. Serve immediately.Remove the pot from the heat and let the sauce settle for a minute. Sprinkle with extra Parmesan and red pepper flakes if desired.