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