1 lb chicken breast, cut into 1-inch pieces

1/2 tsp kosher salt

1/2 tsp black pepper

1 1/2 tsp Italian seasoning

1 tsp smoked paprika

2 tbsp all-purpose flour

1 tbsp butter

2 tbsp extra-virgin olive oil, divided

1 shallot, minced

4 cloves garlic, minced

1/4 tsp red pepper flakes

1/4 cup sun-dried tomatoes in oil, finely chopped

3 oz (1/4 cup) tomato paste

2 cups chicken broth

1 lb cheese tortellini

1 cup heavy cream

3 cups spinach, roughly chopped

1/2 cup freshly grated Parmesan cheese

For serving: fresh basil, extra Parmesan, black pepper

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Season and coat chicken: Place chicken in a medium bowl. Season with salt, pepper, Italian seasoning, and smoked paprika. Toss well. Add flour and lightly coat.
Cook chicken: Heat butter and 1 tbsp olive oil in a large skillet over medium heat. Add chicken in an even layer and cook until browned and cooked through. Remove and set aside.
Build the sauce: Add remaining olive oil, shallot, garlic, and sun-dried tomatoes. Sauté until fragrant. Stir in red pepper flakes, tomato paste, and chicken broth. Scrape up any browned bits.
Cook tortellini: Add uncooked tortellini to the sauce. Bring to a simmer, cover, and cook 3–4 minutes, stirring halfway through.
Finish: Return chicken to skillet. Stir in cream, spinach, and Parmesan until well combined and spinach is wilted. Serve immediately with fresh basil and extra Parmesan.

Tortellini absorbs sauce when stored; add a splash of water when reheating.
Fresh tortellini works best, but frozen or dried can be used with adjusted cooking times.
Customize with extra vegetables or switch proteins to suit your taste.