Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside, reserving about 1/2 cup pasta water.

Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt, pepper, smoked paprika, and garlic powder. Cook 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate.

Reduce heat to medium. Add butter to the same skillet and scrape up the browned bits. Stir in garlic and cook 30 seconds, just until fragrant.

Stir in red pepper flakes, lemon juice, Dijon, paprika, onion powder, thyme, plus a pinch of salt and pepper. Cook 1–2 minutes.

Pour in heavy cream and stir until smooth. Add chopped fire-roasted red peppers and simmer 2–3 minutes, until slightly thickened.

Return chicken to the skillet, then add tortellini. Toss to coat. Stir in Parmesan until melted and glossy. If needed, add a splash of reserved pasta water to loosen the sauce.

Serve warm and garnish with parsley (and an extra squeeze of lemon if you love a bright finish).