1. In a bowl, toss sliced chicken with olive oil, paprika, garlic powder, onion powder, chili flakes, cayenne, salt, and pepper. Let marinate for 15–20 minutes.

2. Heat a skillet over medium-high, melt 1 tbsp butter, and sear chicken in batches for 4–5 minutes per side. Add minced garlic in the last minute of cooking. Set chicken aside.

3. In a large pot, boil water with salt. Cook tortellini according to package (usually 3–4 minutes), drain, and reserve ½ cup of pasta water.

4. In a saucepan, melt 2 tbsp butter and sauté garlic until fragrant (30 seconds). Add heavy cream, bring to a gentle simmer.

5. Stir in Parmesan, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 3–5 minutes until thickened, stirring often. Use pasta water to loosen if needed.

6. Add tortellini to the sauce and toss to coat. Let it simmer for another minute.

7. Plate creamy tortellini and top with spicy garlic chicken.

8. Garnish with fresh parsley and a pinch of red pepper flakes before serving.