Grab a nice big skillet and melt 3 tablespoons of unsalted butter over medium-high heat. Once it's shimmering, toss in your minced garlic. Give it a quick stir for about 30 seconds until it smells amazing – don't let it burn! Now, add your chicken cubes, paprika, salt, and pepper. Cook, stirring now and then, until the chicken is beautifully browned and cooked all the way through. Once it's ready, scoop the chicken out of the skillet and set it aside on a plate. We'll be back for it!

While the chicken is resting, bring a big pot of salted water to a rolling boil. Drop in your refrigerated cheese tortellini and cook them just like the package says until they're perfectly al dente (that means tender but with a little bite). Once they're done, drain them well and set them aside. Easy peasy!

Now, back to that same skillet you used for the chicken (less dishes, yay!). Melt the remaining 2 tablespoons of unsalted butter over medium heat. Pour in your heavy cream and bring it to a gentle simmer, stirring constantly. You want it to get nice and warm but not boiling rapidly. Gradually whisk in your grated Parmesan cheese until the sauce is smooth, creamy, and starts to thicken up. It should look gorgeous! Finally, stir in the garlic powder, and a pinch of salt and pepper. Taste it – does it need anything? You're the chef!

It's time for the grand finale! Add the drained tortellini and those delicious garlic butter chicken bites right into the skillet with your beautiful Alfredo sauce. Give everything a gentle toss to make sure every single piece is coated in that creamy goodness. Serve it up immediately while it's hot and steamy. Get ready for some happy sighs!