Bring a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to the package instructions, typically 2–4 minutes for fresh or 7–10 minutes for frozen.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sun-dried tomatoes and a pinch of red pepper flakes. Sauté for about 2–3 minutes until fragrant.

Pour in 1 cup of chicken broth and bring to a simmer. After about 3 minutes, whisk in 1 cup of heavy cream gradually, stirring continuously.

Allow the sauce to simmer gently for 5–7 minutes, stirring frequently until it thickens. Adjust with reserved pasta water if too thick.

Add the drained tortellini directly into the skillet with the creamy sauce, tossing gently for about 2 minutes.

Transfer the tortellini to serving plates and sprinkle with freshly grated Parmesan cheese and optional chopped fresh basil. Serve immediately.