Begin by cooking the tortellini according to the package instructions. Once al dente, drain the pasta and set it aside.

Season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium heat, then cook the chicken for about 5-7 minutes per side until golden brown and thoroughly cooked. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about one minute, just until fragrant.

Pour in the heavy cream and chicken broth, stirring well to combine. If you enjoy a little heat, add the red pepper flakes and the sun-dried tomatoes. Allow this mixture to simmer for 3-4 minutes until slightly thickened.

Gradually stir in both the parmesan and mozzarella cheeses until they melt into the creamy sauce, creating a beautiful, velvety texture.

Slice the cooked chicken into strips and return it to the skillet, mixing it gently into the creamy sauce.

Add the cooked tortellini to the skillet, stirring gently to ensure the pasta is thoroughly coated in the creamy sauce.

Finish off by garnishing the dish with fresh basil before serving. Enjoy every creamy, cheesy bite!