Heat oil in a large skillet.
Season diced chicken with salt and pepper.
Cook chicken until golden brown. Remove and set aside.
In the same skillet, add garlic. Sauté until fragrant.
Add sun-dried tomatoes. Stir for one minute.
Pour in chicken broth and heavy cream.
Add Italian seasoning and red pepper flakes.
Bring sauce to a gentle simmer.
Stir in grated Parmesan cheese. Let it melt.
Cook tortellini as package says. Drain well.
Return chicken to skillet. Stir to coat in sauce.
Add cooked tortellini. Toss everything together.
Garnish with fresh basil. Serve warm.