Season the diced chicken breasts evenly with Italian seasoning, garlic powder, sea salt, and black pepper. In a deep 12-inch heavy skillet or cast iron pan, heat 2 tablespoons of sun-dried tomato oil over medium-high heat until shimmering.

Add the chicken pieces in a single layer without crowding. Sear undisturbed for 3 to 4 minutes until deeply golden brown underneath. Flip and sear for another 2 to 3 minutes until cooked through. Transfer the golden chicken bites to a plate, leaving all the flavorful fond and drippings in the skillet.

Turn heat down to medium. Add the minced garlic and julienned sun-dried tomatoes to the skillet drippings. Sauté for 60 seconds until fragrant and aromatic. Pour in the chicken bone broth to deglaze the skillet, using a wooden spoon to vigorously scrape up all the caramelized browned bits from the pan bottom.

Stir in the heavy whipping cream and crushed red pepper flakes. Bring the sauce to a gentle simmer. Add the fresh refrigerated three-cheese tortellini directly into the liquid. Stir gently so every piece of tortellini is submerged.

Cover the skillet with a lid and let simmer gently over medium-low heat for 3 to 4 minutes, just until the tortellini are tender and pillowy al dente. Do not overcook.

Remove lid and turn heat to low. Add the baby spinach and seared chicken back into the skillet. Stir gently for 1 to 2 minutes until the spinach wilts into the creamy sauce.

Gradually fold in the freshly grated Parmesan cheese, stirring continuously until the sauce becomes thick, glossy, and clinging to the pasta. Remove from heat immediately.

Garnish generously with fresh torn basil, shaved parmesan curls, and extra cracked black pepper. Serve steaming hot directly from the skillet with warm crusty garlic bread.