Cut chicken into bite-sized pieces and season with salt and pepper.
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes to brown it.
Add garlic and cook 1 more minute.
Add the half-and-half, pesto and crushed red pepper flakes and stir to mix well. When it comes to a simmer, add the tortellini. Make sure the tortellini is as submerged as possible. Turn heat down to maintain a gentle simmer. You don't want it to boil or the half-and-half may curdle.
Place a lid on the skillet and cook for 4 to 5 minutes, or until tortellini are cooked through. Note: If you don't have a lid for your skillet, you can use a round baking sheet or aluminum foil.
Remove from heat and stir in the sun-dried tomatoes and Parmesan cheese. Check for seasoning and add salt and black pepper to taste.
Sprinkle with parsley and serve.
