Heat a large skillet over medium heat and add olive oil. Season the chicken breasts with salt and pepper, then sear for 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.

Pour in 1 cup of heavy cream while stirring continuously to avoid lumps. Gradually add 1 cup of grated Parmesan cheese, stirring until it melts and creates a smooth, creamy sauce.

Stir in 2 cups of baby spinach and 1 cup of chopped sun-dried tomatoes. Let this simmer for about 3 minutes, allowing the spinach to wilt and the flavors to meld beautifully.

Gently add 12 oz of cooked tortellini into the creamy mixture, ensuring all the pasta is well coated in that luscious sauce.

Slice the chicken into strips or cubes and place on top of the tortellini. Drizzle any remaining sauce over the top before serving.