Prepare the Chicken:

• In a bowl, combine flour, 1 teaspoon salt, ½ teaspoon black pepper, Italian seasoning, garlic powder, and paprika.
• Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Cook the Chicken:

• In a large skillet over medium heat, heat the olive oil and butter.
• Add the coated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Make the Sauce:

• In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
• Stir in the chopped sun-dried tomatoes and tomato paste, cooking for another minute.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
• Add heavy cream, Italian seasoning, dried parsley, and additional salt. Stir to combine.
• Let the sauce simmer for 2-3 minutes until it begins to thicken.

Cook the Tortellini:

• While the sauce is simmering, cook the frozen tortellini according to package instructions. Drain and set aside.

Combine and Serve:

• Add the cooked tortellini and chicken back into the skillet with the sauce.
• Stir in ½ cup of grated Parmesan cheese until melted and the sauce is creamy.
• Adjust seasoning with additional salt and red pepper flakes if desired.
• Garnish with remaining Parmesan cheese and chopped fresh basil or parsley before serving.