1. Make cowboy butter: In a medium bowl, combine softened butter, minced garlic, parsley, chives, thyme, Dijon mustard, lemon zest, red pepper flakes, smoked paprika, cayenne, salt, and pepper. Mix thoroughly until herbs are evenly distributed. Set aside at room temperature.

2. Bring a large pot of water to boil. Add 1 tablespoon salt.

3. Pat chicken breasts completely dry with paper towels. Place between plastic wrap and pound to even ½-inch thickness using a meat mallet.

4. Season both sides of chicken with salt, pepper, and a pinch of smoked paprika.

5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

6. Add chicken breasts without crowding. Cook undisturbed for 4-5 minutes until golden brown.

7. Flip chicken and cook another 3-4 minutes until internal temperature reaches 165°F.

8. Transfer cooked chicken to a plate and tent with foil. Let rest.

9. Add tortellini to boiling water. Cook according to package directions (3-5 minutes for fresh, 7-9 for frozen).

10. Reserve 1 cup pasta cooking water before draining. Drain tortellini but don’t rinse.

11. In the same skillet used for chicken (don’t wash), reduce heat to medium. Add half the cowboy butter (about ¼ cup) and let melt.

12. Add sliced fire-roasted red peppers and sauté for 2 minutes.

13. Add ½ cup reserved pasta water and scrape up any browned bits from the bottom of the pan.

14. Add remaining cowboy butter and stir until melted and emulsified into a smooth sauce.

15. Add drained tortellini to the skillet and toss gently to coat with cowboy butter sauce.

16. Slice rested chicken into strips or bite-sized pieces.

17. Add sliced chicken to tortellini and toss to combine. If using spinach, add now and toss until wilted.

18. If sauce seems too thick, add more pasta water 2 tablespoons at a time until desired consistency.

19. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes.

20. Serve immediately, garnished with fresh herbs, lemon zest, and grated Parmesan if desired.