Pat the chicken breasts dry and slice them if preferred. Rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.

Reduce heat to medium, add butter to the skillet, and melt. Add minced garlic and sauté for 30 seconds, then pour in heavy cream and whole milk, stirring until simmering.

Add cubed Velveeta cheese to the sauce, stirring until melted and creamy. Then mix in shredded mozzarella and Parmesan cheese.

Cook cheese tortellini as per package instructions, slightly undercooking. Drain and add directly to the creamy sauce, tossing gently.

Slice the resting chicken and lay atop the tortellini. Garnish with fresh parsley and optional cracked black pepper or red pepper flakes. Serve immediately.