Season & Sear Chicken: Pat chicken cutlets dry with paper towels. Season both sides with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large deep skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown and cooked through (165°F / 74°C). Transfer to a cutting board, tent with foil, and slice into thick strips.

Sauté Aromatics: In the same skillet over medium heat (with the flavorful pan drippings), add minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute until fragrant.

Simmer Cream Sauce: Pour in chicken broth, scraping up any browned bits from the skillet bottom. Stir in heavy cream and bring to a gentle simmer. Reduce heat to medium-low, whisk in grated parmesan cheese until melted and velvety smooth.

Cook Tortellini in Sauce: Add refrigerated cheese tortellini directly into the simmering sauce. Cover and cook for 3 to 4 minutes until pasta is tender and plump.

Wilt Spinach & Combine: Stir in baby spinach in handfuls, letting it wilt gently in the hot sauce for 1 to 2 minutes. Return sliced chicken and accumulated juices back into the skillet, tossing gently to coat.

Garnish & Serve: Remove from heat. Scatter fresh basil chiffonade and extra shaved parmesan ribbons over top. Serve immediately with warm crusty garlic bread!