Cube the chicken and place in a medium bowl. Season with salt, pepper, Italian seasoning, and smoked paprika. Toss to coat the chicken.

Add flour and gently toss so the chicken is lightly coated.

Heat a large cast iron skillet or ceramic-coated nonstick skillet over medium heat. Add butter and one tablespoon olive oil.

When the oil is hot, add the chicken in an even layer. Cook until browned and cooked through, tossing occasionally. Remove to a bowl or plate.

Add the remaining tablespoon of olive oil, garlic, shallot, and sun-dried tomatoes. Saute for three minutes until softened and fragrant.

Season with red pepper flakes and another pinch of salt and pepper. Add tomato paste and broth. Stir to combine, scraping up any bits from the bottom.

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, stirring halfway through.

Remove lid and stir in chicken, spinach, cream, and parmesan cheese until combined. Serve hot with fresh basil, more parmesan, and cracked black pepper.