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Toss the diced chicken with salt, pepper, paprika, and garlic powder.
In a large skillet over medium-high heat melt the butter and add the chicken. Cook until browned and cooked through. Remove the chicken and set aside.
Reduce the heat to medium. Add the garlic, chicken broth, heavy cream, red pepper flakes, and sun-dried tomatoes to the skillet. Stir and bring to a simmer.
Add the frozen tortellini. Cover and reduce heat to low. Cook for 7–9 minutes, or until the tortellini is tender.
Return the chicken to the pan and stir in the parmesan cheese until melted and combined.
Serve warm.