Instructions

• Cut the 2 boneless, skinless chicken breasts into bite-sized pieces and season with salt and pepper.
• Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through (no pink remains), about 5–7 minutes.
• Add the 2 minced garlic cloves and cook 30 seconds to 1 minute, stirring, until fragrant.
• Pour in 2 cups half-and-half, add the 7-ounce container basil pesto and 1/2 teaspoon crushed red pepper flakes, and stir to combine. Bring the mixture just to a gentle simmer.
• Add 12 ounces refrigerated cheese tortellini to the skillet, pressing the tortellini down so they are as submerged as possible. Reduce heat to maintain a gentle simmer (do not boil).
• Cover the skillet and cook 4 to 5 minutes, or until the tortellini are tender and heated through.
• Remove the skillet from the heat and stir in 1/3 cup slivered sun-dried tomatoes and 1 cup freshly shredded Parmesan cheese until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
• Sprinkle with 2 tablespoons chopped fresh parsley and serve.