Boil the cheese tortellini in a pot of salted water according to package instructions for about 3-5 minutes, until al dente, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat, swirling it around to coat the pan.

Add 3 minced garlic cloves and ½ cup of sun-dried tomatoes to the skillet, sautéing until fragrant and the garlic is golden, about 1-2 minutes.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring gently. Let the mixture simmer for 5-7 minutes, until it thickens slightly and coats the back of a spoon.

Add the drained tortellini to the sauce, tossing gently to coat each piece evenly. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Stir in 1 cup of freshly grated Parmesan cheese, seasoning with salt and pepper to taste. Optionally, add a pinch of red pepper flakes for a hint of spice. Serve immediately, garnished with fresh basil and extra cheese if desired.