1. Bring a large pot of salted water to a gentle boil. Cook tortellini 3–4 minutes, drain, and reserve 1/4 cup pasta water.

2. In a large skillet, heat butter and olive oil over medium heat until butter melts and sizzles.

3. Add minced garlic and cook 30 seconds until fragrant.

4. Stir in sun-dried tomatoes and Italian seasoning and cook 1 minute.

5. Pour in chicken broth and heavy cream, stir gently, and bring to a low simmer.

6. Add crushed red pepper flakes and let sauce thicken 3–5 minutes, stirring occasionally.

7. Reduce heat, whisk in grated Parmesan until smooth.

8. Add cooked tortellini and toss with tongs, adding reserved pasta water if needed to loosen the sauce.

9. Season with salt and black pepper. Serve immediately topped with extra Parmesan and chopped basil.