In a large pot or skillet, melt the butter over medium heat.
Add the chicken pieces in a single layer and season with salt, pepper, smoked paprika, and red pepper flakes. Cook for about 5-7 minutes until golden brown and cooked through.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Carefully add the chicken broth and heavy cream, stirring gently to combine.
Bring to a gentle simmer, then add the tortellini and cook according to package instructions, about 5-7 minutes for fresh or 8-10 minutes for frozen, stirring occasionally.
Once cooked, stir in the spinach until wilted, which takes just a minute or two.
Remove from heat and mix in the grated Parmesan cheese until melted and creamy.
Spoon the tortellini into bowls, sprinkle with fresh parsley, and serve.
