Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned.
Add minced garlic and sauté for about 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Let it reduce slightly.
Stir in heavy cream, Parmesan, red pepper flakes, Italian seasoning, and sun-dried tomatoes. Simmer until slightly thickened.
Add cooked tortellini and stir to coat in the sauce.
Simmer for another 2–3 minutes, then garnish with fresh basil and serve.