Bring a pot of salted water to a boil for the tortellini.

Pat the chicken completely dry and season evenly with paprika, garlic powder, onion powder, basil, oregano, cayenne, salt, and black pepper, pressing the seasoning into the surface.

Heat a large skillet over medium-high with oil or a butter-oil blend. Add the chicken and cook undisturbed until it naturally releases and a deep blackened crust forms, about 3–4 minutes.

Flip and cook the second side for about 2 minutes, then flip once or twice more as needed to control the color and finish cooking until the chicken reaches 165°F internally. Remove and let rest.

Drop the tortellini into the boiling water. Cook for 2-3 minutes or until they begin to float.

In the same skillet, melt the butter and cook the finely minced red onion until soft and fully translucent.

Add the garlic and cook just until fragrant.

Stir in the tomato paste and cook it down until darkened and roasted in aroma, this builds the rosé base.

Pour in the chicken stock and whisk until smooth, then add the heavy cream.

Season with dried basil, dried oregano, salt, and black pepper.

Lower the heat and whisk in the parmesan gradually until the sauce is glossy, thick, and rich. Loosen with pasta water if needed.

Transfer the tortellini directly into the sauce and toss to coat.

Chop part of the chicken and fold it into the pasta for flavor throughout.

Slice the remaining chicken and lay it over the top.

Finish with parsley and extra parmesan.