Cube the chicken and place it in a medium bowl. Season with salt, pepper, Italian seasoning, and smoked paprika, then toss to coat. Add the flour and gently toss so the chicken is lightly coated.

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

Add the remaining tablespoon of olive oil, garlic, shallot, and sun-dried tomatoes. Sauté for three minutes, stirring often, until softened and fragrant. Season with the red pepper flakes and another pinch of salt and pepper. Add the tomato paste and broth, stirring to combine, scraping up the bits on 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 the chicken, spinach, cream, and parmesan cheese until everything is well combined. Serve hot with fresh basil, more parmesan, and freshly cracked black pepper.