Season and cook the chicken: Start by seasoning your chicken pieces with a good dose of black pepper, Italian seasoning, and paprika. These spices give the chicken a warm, earthy flavor. Heat your olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let it cook undisturbed for about 6-8 minutes, until golden brown. Flip the pieces over to cook the other side. Once done, remove the chicken from the pan and set it aside.

Make the sauce: In the same skillet, reduce the heat to medium-low. Add your butter and let it melt. Toss in the garlic and sun-dried tomatoes, and sauté them for about 30 seconds. You want the garlic to be fragrant but not burned (a mistake I’ve made more than once!). Then, pour in the chicken broth and heavy cream. Whisk everything together, letting it come to a gentle bubble. Now’s the time to slowly whisk in the parmesan, making sure it melts completely into the sauce.

Bring it all together: Once your sauce is looking creamy and delicious, add the chicken back into the skillet along with your chopped spinach and tortellini. Stir everything together, and let it simmer for about 5 minutes. The spinach will wilt, and the tortellini will warm through. This is when the magic happens—the tortellini soaks up all that flavorful sauce.

Finish and garnish: After simmering, remove the skillet from heat and get ready to garnish! Sprinkle fresh parsley and a bit of extra parmesan over the top. And just like that, dinner is served.