Begin by boiling salted water in a large pot. Add the cheese tortellini and cook according to the package instructions until they are al dente, usually around 3-5 minutes. Drain and reserve a little pasta water for later use.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt, black pepper, smoked paprika, and garlic powder. Cook the chicken for about 5-7 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

In the same skillet, melt 4 tablespoons of butter while scraping up the tasty browned bits left from the chicken. Add minced garlic and sauté for about 30 seconds, then mix in the crushed red pepper flakes, Dijon mustard, lemon juice, additional spices, and a pinch of salt. Cook for an additional 1-2 minutes to blend all the flavors.

Pour in the heavy cream and add the chopped fire-roasted red peppers. Stir well and let the sauce simmer for 2-3 minutes until it thickens slightly.

Return the cooked chicken to the skillet and add the tortellini. Toss everything together to coat the tortellini and chicken in the creamy sauce. Gradually stir in the grated Parmesan cheese until melted and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Plate your delicious Cowboy Butter Garlic Chicken Tortellini and finish with a sprinkle of chopped parsley for freshness. A light squeeze of lemon juice over the top can add an extra layer of brightness just before serving.