Heat olive oil in a large skillet over medium-high heat.
Season chicken cubes with salt and pepper and cook until browned on all sides, then remove and set aside.
In the same skillet, sauté the minced garlic until fragrant.
Add chopped sun-dried tomatoes and cook for one minute.
Pour in chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Stir in the grated parmesan cheese until the sauce thickens slightly.
Meanwhile, cook tortellini in boiling water according to package directions and drain.
Return the chicken to the skillet, add the cooked tortellini, and toss to coat thoroughly.
Garnish with fresh basil before serving.