Mix together flour, salt, pepper, garlic, and paprika.
Dredge chicken breasts into the flour/seasoning mixture.
In a skillet, heat olive oil and butter on medium heat.
Cook chicken for 4–5 minutes on each side until golden and 165°F.
Take the chicken out of the skillet and set aside.
Add garlic, sun-dried tomatoes, and chicken broth to the skillet.
Lower heat and add heavy cream and Parmesan cheese.
Add red pepper flakes, oregano, and thyme.
Stir together well and let simmer.
Add one bag of frozen tortellini, cover, and cook for a few minutes.
Once tortellini is tender, add chicken back to the skillet and serve.