Add the butter to a large skillet over medium heat.
Toss the cubed chicken with ½ cup buffalo sauce.
Once the butter is melted, add the chicken to the skillet.
Cook 4 to 5 minutes; add the tortellini to the skillet with the paprika, garlic powder and salt.
Pour the remaining ½ cup buffalo sauce and chicken broth into the skillet; bring to a boil; cover, reduce heat and simmer 7 to 8 minutes.
Remove the lid; add the cream cheese and cheddar cheese.
Stir to combine; allow the cheese to melt in for 3 to 4 minutes.
Top with a few diced green onions, optional.
