Step 1

Combine the flour, garlic powder, salt, pepper, and half of the Italian seasoning and mix to combine.

Step 2

Dredge each piece of chicken in the flour mixture to coat on all sides.

Step 3

Heat a large skillet over medium heat with half the oil. Once hot add the chicken in a single layer, and cook 3-4 minutes, flip and cook an additional 3-4 minutes or until the chicken breast is cooked through (165˚F internal temperature.) Add remaining oil as needed if pan starts to get dry. Remove from pan and set aside.Note: There will likely be too much chicken to cook all of it at once in a single layer. I usually do two batches of chicken to cook it all.

Step 4

Add the pressed garlic to the pan and cook for 30-60 seconds, stirring constantly. Add the chicken broth or white wine to the pan to deglaze and stir scrapping any browned bits from the bottom. Reduce heat to low.Slowly stir in the cream and remaining Italian seasoning and bring the mixture to a simmer to thicken.

Step 5

Stir in the sun dried tomatoes and parmesan cheese and then add the tortellini and bring back to a simmer. Add the chicken back in, and simmer about 4-5 minutes or until the sauce has started to thicken.

Step 6

Taste the sauce and season with salt and pepper to taste, I usually use around ¼ teaspoon of each. Remove from heat and garnish with more parmesan and freshly chopped herbs. Enjoy!