Begin by evenly seasoning your boneless skinless chicken breast with salt, black pepper, and Italian seasoning on both sides. Set aside.

In a large skillet, add olive oil and butter over medium heat. Allow the butter to melt completely.

Add the seasoned chicken breast to the hot skillet, cooking for 5-7 minutes on each side or until golden brown. Remove and slice.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Add chopped sun-dried tomatoes and cook for an additional 2 minutes.

Pour in chicken broth, scraping up the browned bits. Let it simmer for about 2 minutes.

Reduce heat to low and stir in heavy cream. Simmer for 2-3 minutes.

Incorporate grated Parmesan cheese into the sauce until melted.

Fold in baby spinach and a pinch of red pepper flakes. Stir until the spinach wilts.

Return sliced chicken to the skillet and add cooked cheese tortellini. Stir gently.

Sprinkle fresh chopped parsley over the top and serve warm.