Bring a large pot of salted water to a boil and cook the tortellini according to package instructions, typically about 3-5 minutes. Reserve about a cup of pasta water, then drain the tortellini.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Allow to simmer gently.

Stir in sun-dried tomatoes and red pepper flakes, simmer for an additional 3-4 minutes.

Gradually add reserved pasta water until the sauce reaches your desired consistency.

Toss the cooked tortellini into the sauce, ensuring they are well-coated, and heat for about 2 minutes.

Serve hot, garnished with Parmesan cheese and basil.