1. Heat a large skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the chicken pieces seasoned with salt, pepper, smoked paprika, thyme, and chili powder. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, reduce heat to medium and add the butter. Once melted, toss in the minced garlic. Stir continuously for about 1-2 minutes until fragrant but not browned. This step fills the kitchen with the kind of aroma that takes me right back to my dad’s kitchen stories.
3. Add the chicken broth and bring the mixture to a gentle simmer. Scrape up any browned bits from the bottom of the pan—those bits pack serious flavor and remind me how simple ingredients can turn magical, just like my mom’s tomato creations.
4. Stir in the heavy cream and grated Parmesan. Let the sauce simmer for 3-4 minutes until it thickens slightly. If your sauce feels too thin, a quick sprinkle of cornstarch mixed with a tablespoon of cold water can help it along.
5. Add the tortellini directly to the skillet. If using frozen, no need to thaw—just increase cooking time by a couple of minutes. Stir gently to coat the pasta in the sauce.
6. Return the cooked chicken to the skillet and toss everything together. Let it cook for another 2-3 minutes to meld the flavors and heat through.
7. Remove from heat, sprinkle with fresh parsley for a pop of color and freshness. Serve immediately with extra Parmesan on the side if you want to go all-in.

One thing I’ve learned from years of feeding hungry kids is to keep an eye on the sauce—too thick and it feels heavy, too thin and it lacks that cozy richness. Adjust as you go, and remember, messy counters and imperfect timing are signs of a meal made with love.