Heat the olive oil in a large skillet over medium heat.

Season the chicken thigh pieces with salt and black pepper.

Add the chicken to the pan in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through.

Remove the chicken from the pan and set aside. Do not wipe out the pan — those browned bits on the bottom are pure flavor.

In the same pan, add the chopped sun-dried tomatoes. Sauté for 1 minute. Then, add the minced garlic and sauté for 30 seconds.

Pour in the heavy cream and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.

Bring the sauce to a gentle simmer — do not let it boil, or the cream can break.

Stir in the freshly grated parmesan and the Italian seasoning. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

Taste and adjust the salt and pepper as needed.

If your family enjoys a little heat, this is the moment to add a pinch of crushed red pepper flakes.

Add the cooked tortellini and the chicken back into the pan. Toss everything gently to coat evenly in the creamy sauce. Let it all warm together for about 2 minutes — the tortellini will absorb some of the sauce and everything will come together beautifully.

Garnish with fresh basil and serve immediately straight from the pan.