Season the chicken: Cube the chicken, I like to cut it into pretty small chunks, and place in a medium bowl. Season with salt, pepper, Italian seasoning and smoked paprika and toss to get the chicken coated in the seasonings. Add the flour and gently toss so the chicken is lightly coated.

Cook chicken: Heat a large cast iron skillet or ceramic-coated nonstick skillet over medium heat and add the butter and one tablespoon olive oil. When the oil is hot add the chicken in an even layer. Cook the chicken, tossing two or three times, until browned and cooked through. Remove it to a bowl or plate.

Build the sauce: Add the remaining tablespoon of olive oil and the garlic, shallot and sun-dried tomatoes. Saute for three minutes, stirring often, until softened and fragrant. Season with the red pepper flakes and another pinch of salt and pepper. Add the tomato paste and broth. Stir to combine, use your spatula to scrape up all those yummy bits on the bottom.

Add pasta: Stir in the tortellini, bring to a simmer and reduce heat to maintain a low simmer. Cover and let simmer for 3-4 minutes until tortellini is cooked. Stir halfway through, at the 2-minute mark, to make sure tortellini is cooking evenly.

Finish it up: Remove lid and stir in the chicken, spinach, cream and parmesan cheese until everything is well combined. Serve hot with fresh basil, more parmesan and freshly cracked black pepper. Are you ready to propose!? 😍