Sear the Chicken: Heat 1 tablespoon of reserved sun-dried tomato oil in a large deep cast iron skillet over medium-high heat. Season chicken cubes with Italian seasoning, garlic powder, salt, and pepper. Add chicken to the hot pan in a single layer and sear for 4–5 minutes, stirring occasionally, until golden-brown and cooked through. Transfer chicken to a clean plate.

Sauté Aromatics: Lower the skillet heat to medium. Add the sliced sun-dried tomatoes and minced garlic to the pan drippings. Sauté for 60 seconds until fragrant, stirring constantly to prevent the garlic from burning.

Simmer the Sauce & Tortellini: Pour in the chicken bone broth and heavy cream, scraping up all the golden browned bits (fond) from the bottom of the skillet with a wooden spoon. Add the uncooked refrigerated cheese tortellini directly into the liquid. Stir to submerge the pasta.

Cover & Cook: Bring the skillet to a gentle boil, then cover with a tight-fitting lid and reduce heat to medium-low. Let simmer for 4–5 minutes until the tortellini pasta is tender and plump, and the liquid has reduced into a glossy cream reduction.

Wilt Spinach & Melt Cheese: Uncover the pan. Stir in the fresh baby spinach, cooked chicken pieces, and grated parmesan cheese. Gently fold for 1–2 minutes until the spinach is wilted and the cheese has melted into a velvety, creamy sauce that clings to every pocket of pasta.

Garnish & Serve: Remove from heat. Garnish generously with fresh basil ribbons, freshly cracked black pepper, and extra shaved parmesan. Serve immediately while piping hot with warm garlic artisan bread.