Season the chicken with salt, pepper, Italian seasoning, and smoked paprika in a medium bowl. Toss to coat, then add the flour and gently toss to lightly coat the chicken.

Heat a large skillet over medium heat and add the butter and one tablespoon of olive oil. Once hot, add the chicken in an even layer. Cook until browned and cooked through, tossing occasionally. Remove the chicken to a bowl or plate.

Add the remaining tablespoon of olive oil, garlic, shallot, and sun-dried tomatoes to the skillet. Sauté for three minutes, stirring often, until softened and fragrant. Season with red pepper flakes and another pinch of salt and pepper. Stir in the tomato paste and chicken broth, scraping up the bits from the bottom of the skillet.

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 the tortellini is cooked, stirring halfway through.

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