Boil a large pot of salted water. Cook the fresh cheese tortellini according to the package directions (usually just 3-4 minutes). Drain and set aside.

Season the chicken bites with Italian seasoning, salt, and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken to a plate.

In the same skillet, lower the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Stir in the heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes until it begins to thicken.

Stir in the grated parmesan cheese until melted and smooth, then add the fresh spinach, stirring until wilted.

Add the cooked chicken and the cooked tortellini into the skillet. Toss gently until everything is coated in the rich cream sauce.

Garnish with fresh basil and serve immediately!