Heat 2 tablespoons butter and 1 tablespoon olive oil in a large deep skillet (cast iron or heavy stainless steel) over medium heat. Add minced garlic, julienned sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté gently for 60 to 90 seconds until garlic is intensely fragrant and golden, taking care not to burn.

Pour in low-sodium chicken broth and heavy cream. Whisk gently to combine and bring the liquid to a gentle, steady simmer over medium heat. Add the uncooked refrigerated three-cheese tortellini directly into the skillet, stirring gently so the pasta is submerged in the simmering cream.

Cover the skillet with a lid or baking sheet and simmer gently for 4 to 5 minutes, stirring once halfway through, until tortellini are plump, tender, and cooked through to al dente.

Remove the lid and reduce heat to low. Add fresh baby spinach in two batches, folding it gently into the bubbling sauce for 1 to 2 minutes until completely wilted and bright green. Stir in 3/4 cup freshly grated parmesan cheese until fully melted and emulsified into a luxurious, glossy sauce.

Season with kosher salt and cracked black pepper to taste. Remove from heat and garnish with fresh sliced basil and extra grated parmesan. Serve immediately while piping hot with warm crusty garlic bread!