Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender but firm. Drain and set aside, reserving a bit of the pasta water.

In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook for 5?7 minutes, stirring occasionally, until golden and cooked through. Remove chicken from the skillet and set aside.

In the same skillet, melt butter over medium heat, scraping up any browned bits from the bottom. Add minced garlic and saut? until fragrant, about 30 seconds.

Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, thyme, salt, and pepper. Let it cook for 1?2 minutes to blend the flavors.

Pour in heavy cream and stir until smooth. Add the fire-roasted red peppers and simmer for 2?3 minutes, allowing the sauce to thicken slightly.

Return cooked chicken to the skillet and stir to coat in the sauce. Add the tortellini and toss gently until everything is evenly coated.

Sprinkle in Parmesan cheese and stir until melted and creamy. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

Garnish with chopped parsley and a squeeze of fresh lemon juice before serving. Serve warm.