Step 1: Season the chicken breasts generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning on both sides.
Step 2: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a cutting board to rest. Once slightly cooled, slice or chop the chicken into bite-sized pieces.
Step 3: Reduce the heat to medium. Add 1 tablespoon butter to the same skillet. Once melted, add the minced garlic and sliced sun-dried tomatoes. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced. Stir in the heavy cream, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional red pepper flakes. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
Step 5: While the sauce is simmering, cook the fresh tortellini according to package directions. Drain well, reserving about 1/2 cup of pasta water.
Step 6: Stir the grated Parmesan cheese into the sauce until melted and smooth. Add the cooked chicken pieces and drained tortellini to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 7: Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese. Enjoy your delicious Marry Me Chicken Tortellini!