Trim any excess fat from the chicken breasts and slice each breast into 1/2-inch thick bite-sized pieces. In a bowl, toss chicken pieces with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder until evenly coated.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and sear until golden and cooked through, about 4–5 minutes, stirring once or twice. Remove chicken to a plate and set aside.

Pasta

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook 12 oz tortellini according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain tortellini and set aside.

Vegetables & Aromatics

In the same skillet used for the chicken, reduce heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced onion and cook until translucent, about 4 minutes.

Add the sliced mushrooms and cook until they release moisture and start to brown, about 5–6 minutes.

Stir in the minced garlic and sun-dried tomatoes and cook for 30–45 seconds until fragrant.

Add the baby spinach in batches, stirring until wilted. This should take 2–3 minutes total. Season lightly with a pinch of salt and pepper.

Make the Tomato Cream Sauce

Push the vegetables to the side of the skillet. Add 2 tablespoons tomato paste to the cleared space and cook for 1 minute, stirring, to deepen the flavor.

Pour in 1 cup crushed tomatoes and 3 cups chicken broth, scraping up any browned bits from the bottom of the pan. Stir in 1 tsp dried oregano, 1 tsp dried basil and 1 tsp red pepper flakes.

Bring the mixture to a gentle simmer and let reduce for 6–8 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.

Lower the heat to medium-low and stir in 1 cup heavy cream. Simmer gently for 2–3 minutes to warm through and create a creamy consistency. If the sauce is too thin, simmer another 1–2 minutes; if too thick, add up to 1/4 cup reserved pasta water or more chicken broth.

Combine & Finish

Return the seared chicken to the skillet along with the cooked tortellini. Toss gently to coat everything in the sauce and heat through, about 2–3 minutes. If needed, stir in reserved pasta water a tablespoon at a time to loosen the sauce.

Stir in 1 cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning. If desired, add 1 teaspoon lemon juice to brighten flavors.

Remove from heat and garnish with 2 tablespoons chopped fresh parsley. Serve immediately.