In a mixing bowl, season the chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the sliced sun-dried tomatoes and cook for another 2 minutes.

Pour in 1 cup of chicken broth, scraping up any browned bits from the skillet.

Add 2 cups of heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Stir to combine and bring to a simmer.

Add the frozen cheese tortellini to the skillet, ensuring they are submerged in the sauce. Cover and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.

Return the cooked chicken to the skillet and stir in 1 cup of Parmesan cheese until melted and the sauce thickens.

Add 2 cups of chopped spinach and cook for about 2 minutes until wilted.

Remove from heat and let rest for a few minutes to allow the sauce to thicken further. Garnish with fresh parsley or basil before serving.