In a large skillet over medium high heat add 1 tablespoon of olive oil and the cubed chichen breast. Sprinkle chicken with salt and pepper. Cook chicken for approximately 10 minutes or until cooked through (internal temperature reaches 165 degrees F).

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

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

Pour 1.5 cups of chicken broth and all of the heavy cream into the skillet whisking until the mixture is smooth.

Bring the sauce to a boil and add the Parmesan.

Turn the heat down to medium and add the cooked chicken, cooked bacon, sun-dried tomatoes, and spinach to the cream sauce and let cook for 1-2 minutes stirring occasionally to coat the spinach and help it wilt.

Add the tortellini and remaining broth and cover with a lid before continuing to cook for 4-5 minutes or until the tortellini is heated through. Make sure you are stirring occasionally to coat the tortellini in the sauce and ensure it doesn't stick to the bottom of the skillet.

Serve with a little more Parmesan sprinkled on top.