Heat 1 tbsp oil in a skillet over med-high; pat chicken dry, season with salt/pep + cook 4-6 min per side until fully cooked, no pinkness remains; set chicken aside + reserve pan with juices

Boil a large pot of salted water, add tortelloni + cook 4-6 min until al dente, then drain + return to pot; reserve ¼ cup pasta water

Add butter to the skillet to melt over medium (scrape up any brown bits from the pan); stir in juice from 1 lemon + reserved pasta water, cook while stirring 1-2 min until saucy

Slice chicken breasts; toss tortelloni with sauce, divide to plates with chicken-*Chef's kiss*