Step 1:

Begin by cooking the tortellini in a large pot of salted boiling water according to package instructions. Once done, drain and set aside.

Step 2:

While the tortellini cooks, heat the olive oil and butter in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning, then cook them in the skillet until golden brown on both sides and cooked through. Remove from the skillet and set aside.

Step 3:

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chicken broth and heavy cream to the skillet. Stir well, scraping up any flavorful bits from the bottom of the pan.

Step 4:

Add the chopped sun-dried tomatoes and red pepper flakes (if using). Bring the mixture to a simmer, stirring occasionally, for about 5 minutes until the sauce thickens slightly.

Step 5:

Slice the cooked chicken into strips and add it to the skillet along with the grated Parmesan cheese. Stir to combine, then add the cooked tortellini. Toss everything together until well coated in the creamy sauce. Let it simmer for a couple of minutes.