Prepare the Chicken Seasoning: In a small mixing bowl, combine cornstarch, paprika, and salt. Stir until evenly mixed.
Season the Chicken: Place chicken pieces in a medium-sized mixing bowl. Sprinkle the prepared seasoning over the chicken and toss to ensure each piece is thoroughly coated. Set aside.
Heat the Oil: In a 3.5-quart braiser or equivalent pan, heat the olive oil over medium heat. Allow the oil to warm for 2 minutes to ensure optimal cooking temperature.
Sauté the Chicken: Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit, approximately 8-10 minutes. Once cooked, transfer the chicken to a separate plate and keep warm.
Prepare the Garlic: Reduce the heat to medium-low. If necessary, add a small amount of olive oil to the pan. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
Deglaze the Pan: Increase the heat to medium and add the chicken broth to the pan. Use a wooden spoon to scrape the bottom of the pan to release all the cooked-on bits, which add flavor to the sauce.
Cook the Tortellini: Meanwhile, bring a large pot of water to a boil. Add tortellini and cook according to the package directions until al dente. Drain and set aside.
Add Sauce Ingredients: To the pan with the garlic, add the tomato paste, passata, cooking cream, sundried tomatoes, oregano, salt, and chili flakes. Stir well to combine. Bring the mixture to a boil.
Simmer the Sauce: Once boiling, reduce the heat to low and let the sauce simmer for 5-8 minutes, stirring occasionally to prevent sticking.
Combine Chicken and Sauce: Add the cooked chicken back into the sauce, stirring to coat the chicken evenly.
Add Cooked Tortellini: Incorporate the cooked tortellini into the pan, mixing gently to coat the pasta thoroughly with the sauce.
Incorporate Greens: Add the chopped spinach and basil to the pan. Stir until the greens are just wilted and well integrated into the dish.