1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt, black pepper, garlic powder, and red pepper flakes. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
3. Stir in the Parmesan cheese until melted and the sauce becomes creamy and smooth. This step always reminds me of my abuela’s kitchen, where cheese was the magic ingredient that brought everything together.
4. Add the tortellini and sun-dried tomatoes to the sauce. Toss to coat the pasta evenly, and cook until the tortellini is tender and the sauce has thickened, about 5-7 minutes.
5. Return the cooked chicken to the skillet, gently mixing it with the tortellini and sauce. Allow everything to heat through for an additional 2-3 minutes.
6. Garnish with fresh basil leaves before serving. The vibrant green adds a lovely touch, reminiscent of the fresh herbs my grandmother would pick from her garden.

This dish comes together quickly, making it perfect for busy weeknights or impromptu dinner parties. Don’t hesitate to adjust the seasoning to your liking — a little extra Parmesan never hurt anyone!