In a large skillet over medium high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.

Remove chicken from skillet and place on a plate covered with foil.

Add 2 tablespoon of olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minute.

Pour chicken broth and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan.

Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.

After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.

Serve with a little more Parmesan sprinkled on top.