Prep the basics: Pat the chicken dry and cut it into small, bite-size pieces. Season with salt, pepper, and smoked paprika or chili powder, if using. Mince your garlic and slice green onions. Set a large pot of salted water to boil for the tortellini.

Cook the tortellini: When the water boils, cook tortellini according to package directions until just al dente. Reserve 1/4 cup pasta water, then drain and set aside.

Sear the chicken: Heat oil in a large skillet over medium-high. Add the chicken in a single layer and cook, stirring once or twice, until cooked through and lightly browned, about 5–7 minutes. Transfer to a plate and keep warm.

Sauté the aromatics: In the same skillet, reduce heat to medium. Add a drizzle more oil if needed, then add garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t burn.

Build the sauce: Pour in buffalo sauce and chicken broth. Stir and simmer for 2 minutes to meld the flavors.

Make it creamy (without curdling): Reduce heat to low. Whisk in the cream cheese until smooth, then whisk in Greek yogurt. Keep the heat low and don’t let it boil. If the sauce is too thick, add a splash of pasta water.

Combine: Return the chicken to the skillet and toss in the cooked tortellini. Stir gently to coat everything in the sauce. Sprinkle in the mozzarella and stir until melty and glossy.

Finish and adjust: Taste and adjust salt, pepper, or extra buffalo sauce to hit your preferred heat level. If you like more zing, add a squeeze of lemon.

Garnish and serve: Top with green onions, diced celery, parsley, and blue cheese crumbles if you like. Serve hot.