Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Season the diced chicken breast with salt and pepper, then add it to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, add the sun-dried tomatoes, minced garlic, dried basil, dried oregano, and red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally.
Add the baby spinach to the skillet and cook until wilted.
Stir in the diced tomatoes and heavy cream. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed.
Add the cooked chicken and tortellini to the skillet, stirring gently to combine everything.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
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