Cook the tortellini according to package instructions and set aside.
In a large skillet, heat olive oil over medium heat.
Add diced chicken breasts and cook until golden brown and fully cooked.
Stir in sun-dried tomatoes and minced garlic; cook for 1-2 minutes.
Pour in heavy cream and chicken broth, stirring until well combined.
Add Parmesan cheese, red pepper flakes, salt, and pepper. Simmer for 3-5 minutes.
Combine the cooked tortellini with the sauce in the skillet, mixing until coated.
Serve hot, garnished with fresh basil.