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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 brown and reaches 165 degrees
Take the chicken out of the skillet and put it aside
Add garlic, sun-dried tomatoes, and chicken broth to the skillet
Lower heat and add heavy cream and Parmesan cheese
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 the tortellini is tender add the chicken back to the skillet and serve